Korean BBQ Chicken Bowls

This Korean BBQ Chicken Bowl with Gochujang Cream Sauce transforms a weeknight into something special. Juicy marinated chicken mingles with crisp veggies over fluffy rice, all tied together by a spicy-silky sauce that will have you reaching for seconds. It is a comforting dish that delivers bold flavors with very little fuss.

I first tried this when I needed a pick-me-up after a long day. It immediately became a regular request in my house because everyone can assemble their own favorite bowl.

Ingredients

• Cooked rice: gives your bowl a hearty base. Choose white brown or even cauliflower rice if you want to lighten things up.
• Chicken breast: brings protein and soaks up marinade flavors beautifully. Good-quality boneless skinless pieces stay tender.
• Soy sauce: adds deep umami. Opt for low-sodium or tamari for gluten-free.
• Sesame oil: delivers a subtle nutty aroma essential to Korean cuisine. Cold-pressed gives the most flavor.
• Gochujang: brings spicy fermented depth. Look for a bright red paste with no additives.
• Heavy cream: turns the sauce rich and silky. For dairy-free try coconut cream.
• Honey: balances with gentle sweetness. Quality local honey or maple syrup works well.
• Mixed vegetables: like bell pepper broccoli and carrots add crunch and color. Use the freshest you can find or sub in snap peas zucchini or whatever is on hand.
• Green onions: chopped for garnish provide a spark of freshness. Crisp green tops mean best flavor.
• Sesame seeds: sprinkled over for nutty crunch. Choose toasted seeds for maximum aroma.

Step-by-Step Instructions

Marinate the Chicken:

Place sliced chicken breast in a bowl with soy sauce and sesame oil. Mix thoroughly so every piece is evenly coated and let it sit for at least fifteen minutes or up to thirty. The marinade permeates the meat and starts tenderizing it for juiciness.

Cook the Chicken:

Warm a non-stick skillet over medium heat. Add a small drizzle of sesame oil then spread out the marinated chicken. Cook five to seven minutes stirring occasionally so pieces brown evenly and cook all the way through. The kitchen will smell irresistible.

Prepare the Gochujang Cream Sauce:

In a small bowl combine gochujang heavy cream and honey. Stir until you have a smooth and glossy sauce. Taste and adjust to your preferred spice and sweetness.

Stir-Fry the Vegetables:

Add bell peppers carrots broccoli or your favorite combination straight to the pan with the cooked chicken. Stir-fry for three or four minutes so the veggies soften a bit but still have vibrant color and a bit of crunch.

Assemble the Bowls:

Start with a scoop of warm rice in each bowl. Layer on the chicken and vegetables. Drizzle generously with gochujang cream sauce then finish with a sprinkle of green onions and sesame seeds. Serve right away while everything is hot and fresh.

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Gochujang is my secret ace in this recipe because it packs both heat and deep savory notes. The first time I made this for my family my kids got so excited by how colorful their bowls looked and everyone asked for seconds by the end of dinner.

Storage Tips

Leftovers keep well in an airtight container in the refrigerator for up to three days. If you prepare lunches for work just keep the sauce separate until ready to eat then drizzle it on just before serving. Gently reheat in a microwave or on the stovetop to retain the tenderness of the chicken and freshness of the veggies.

Ingredient Substitutions

Tofu or tempeh work beautifully if you need this dish vegetarian. Shrimp is excellent if you prefer seafood. For those avoiding gluten choose tamari instead of regular soy sauce. Coconut cream substitutes well for heavy cream to keep it dairy-free and still luscious. No gochujang at the store Mix chili paste with a hint of honey and tamari as a backup.

Serving Suggestions

These bowls are fantastic with a side of kimchi to add zing and probiotics. Sliced avocado or a quick cucumber salad make wonderful sides too. Present the bowls with extra sesame seeds and maybe a sprinkle of chili flakes for those who want more heat. Light iced tea or a chilled crisp white wine pair wonderfully.

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Cultural Context

Korean barbecue is about bold grilled flavors and shared enjoyment. This recipe captures those tastes but simplifies things for home kitchens. Gochujang is a staple in Korean cooking providing not just heat but also fermented umami depth. Bowls like these are a comforting tradition across many Korean homes blending balance and color with every meal.

Recipe FAQs

→ Can I prepare the gochujang sauce ahead of time?

Yes, the sauce can be made in advance and kept refrigerated. Just give it a good stir before serving to maintain its creamy texture.

→ What can be used instead of gochujang?

If gochujang isn’t available, blending red chili paste with honey and soy sauce mimics its sweet-spicy depth nicely.

→ How can I make the dish gluten-free?

Substitute soy sauce with tamari for a gluten-free version; the remaining ingredients are naturally free from gluten.

→ Are frozen vegetables suitable for this dish?

Frozen vegetables work well. Add them to the pan while cooking the chicken to thaw and cook thoroughly.

→ What’s the best way to store leftovers?

Store leftovers in an airtight container within the refrigerator for up to three days, reheating gently before serving.

→ Can I swap the chicken for other proteins?

Yes, tofu, shrimp, or beef can be used as alternatives while marinating and cooking similarly to the chicken.