Korean Cream Chicken Rice Bowl
Cream chicken deopbap is a Korean fusion rice bowl where bite-sized chicken breast is pan-seared in butter, then simmered in a sauce of heavy cream and garlic until it thickens into a velvety coating. The butter brings richness, the cream brings body, and the garlic ties everything together with a gentle sharpness. It captures the soul of a cream pasta sauce but serves it over steamed rice, creating a comforting crossover between Western and Korean dining. Seasoned simply with salt and pepper, it needs little else - though a sprinkle of parsley or cracked black pepper gives it a polished finish.
Adjust Servings
Instructions
- 1
Cut chicken into bite-sized pieces and season with salt and pepper.
- 2
Sauté garlic and onion in butter.
- 3
Add chicken and cook until fully done.
- 4
Add cream and simmer on low heat 5 minutes.
- 5
Pour over rice and garnish with parsley.
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