Korean BBQ Chicken Bowls with Spicy Gochujang Cream Sauce

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon black pepper
• 1/2 cup sour cream
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 4 cups cooked rice (white or brown)
• 1 cup shredded carrots
• 1 cup sliced cucumbers
• 1 cup red cabbage, shredded
• Sesame seeds for garnish
• Green onions, chopped for garnish

Instructions

1. Marinate the Chicken: In a large bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and black pepper. Add the chicken thighs, ensuring they are fully coated on all sides. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
2. Prepare the Gochujang Cream Sauce: In a small bowl, whisk together sour cream, gochujang, honey, rice vinegar, and sesame oil until smooth and well combined. Taste and adjust the spice level by adding more gochujang if desired.
3. Grill the Chicken: Preheat your grill to medium-high heat (about 375°F to 400°F). Remove the chicken from the marinade and grill for approximately 5-7 minutes per side, or until the internal temperature reaches 165°F.
4. Assemble the Bowls: In serving bowls, place a scoop of cooked rice as the base. Top with sliced grilled chicken, shredded carrots, sliced cucumbers, and red cabbage.
5. Drizzle with Sauce: Generously drizzle the gochujang cream sauce over the assembled bowls. Garnish with sesame seeds and chopped green onions.

Nutrition