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Irresistibly Juicy Korean BBQ Chicken Bowls with Gochujang Cream Sauce
Zoey

Irresistibly Juicy Korean BBQ Chicken Bowls with Gochujang Cream Sauce

A flavorful adventure featuring tender chicken thighs soaked in a sweet and savory sauce, complemented by creamy kimchi sauce and crunchy vegetables.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 450
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 pounds boneless skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup maple syrup
  • 1/4 cup mirin
  • 1/2 cup apple sauce
  • 2 tablespoons toasted sesame oil
  • 2 scallions whites chopped, greens for garnish
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon Korean chile flakes (gochugaru)
  • 1 cup pickled cucumbers
  • 1 cup pickled carrots
  • 1/2 cup creamy kimchi sauce
  • 4 cups low calorie rice blend
  • 2 tablespoons toasted sesame seeds

Equipment

  • slow cooker

Method
 

Instructions
  1. Combine Ingredients: In your slow cooker, mix together soy sauce, maple syrup, mirin, apple sauce, toasted sesame oil, scallion whites, garlic, ginger, and gochugaru until well combined.
  2. Add Chicken: Place the boneless skinless chicken thighs in the slow cooker, ensuring they are evenly coated with the sauce.
  3. Slow Cook: Cover and set your slow cooker to low heat. Allow the chicken to cook for 4-5 hours until tender.
  4. Shred Chicken: Transfer the cooked chicken to a bowl and shred it using two forks or your hands.
  5. Mix and Warm: Return the shredded chicken to the slow cooker and stir gently into the remaining sauce for 20-30 minutes.
  6. Plate and Serve: Serve the chicken over the rice blend and top with pickled cucumbers, pickled carrots, creamy kimchi sauce, and sesame seeds.