Description
This dish features juicy Korean BBQ chicken served in bowls with a spicy and creamy gochujang sauce, perfect for a flavorful meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons gochujang paste
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1/2 cup heavy cream
- 2 cups cooked rice
- 1 cucumber, sliced
- 1 carrot, shredded
- Sesame seeds for garnish
Instructions
- In a bowl, mix soy sauce, gochujang paste, sesame oil, minced garlic, and brown sugar to make the marinade.
- Add chicken thighs to the marinade and let it sit for at least 30 minutes.
- Heat a grill or skillet over medium-high heat and cook the chicken for 6-8 minutes per side until fully cooked.
- In a separate pan, heat heavy cream and mix in a tablespoon of gochujang paste to create the cream sauce.
- Assemble the bowls by placing cooked rice at the bottom, adding sliced chicken, cucumber, shredded carrot, and drizzling with gochujang cream sauce.
- Garnish with sesame seeds and serve immediately.
Notes
For a spicier version, add more gochujang to the sauce. Ensure chicken is cooked to an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Dish
- Cuisine: Korean
Nutrition
- Calories: 550
- Sugar: 8g
- Fat: 25g
- Carbohydrates: 45g
- Protein: 35g