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Gochujang Glazed Korean BBQ Chicken Sandwiches with Quick Kimchi Slaw

Close-up of a delicious Korean BBQ Chicken Sandwich slider with sticky glaze, slaw, and cilantro on a brioche bun.
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Make a flavorful Korean BBQ Chicken Sandwich featuring chicken marinated and glazed with a sweet and spicy gochujang sauce, served with a tangy kimchi slaw.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into sandwich-sized pieces
  • 1/4 cup gochujang (Korean chili paste)
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon black pepper
  • 4 large brioche or potato buns
  • 1 tablespoon vegetable oil
  • 1 cup pre-made kimchi, roughly chopped
  • 1/2 cup shredded cabbage
  • 2 tablespoons mayonnaise
  • 1 teaspoon sriracha (optional, for extra heat)
  • 1/4 cup fresh cilantro leaves, for topping

Instructions

  1. In a bowl, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and black pepper to create the marinade/glaze.
  2. Place the chicken pieces in a resealable bag or shallow dish. Pour half of the gochujang mixture over the chicken, reserving the other half for glazing later. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. Prepare the slaw: In a small bowl, combine the chopped kimchi, shredded cabbage, mayonnaise, and sriracha, if using. Mix well. Set aside.
  4. Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
  5. Remove the chicken from the marinade, letting excess drip off. Cook the chicken for 5 to 7 minutes per side until fully cooked through and slightly charred.
  6. During the last 2 minutes of cooking, brush the reserved half of the gochujang mixture over the chicken pieces, turning to coat both sides until the glaze is sticky and caramelized.
  7. Lightly toast the cut sides of the buns in the same pan or under a broiler.
  8. Assemble the sandwiches: Place a piece of glazed chicken on the bottom bun. Top generously with the kimchi slaw and a sprinkle of fresh cilantro. Place the top bun on the sandwich.

Notes

  • For an authentic char, cook the chicken on an outdoor grill instead of a skillet.
  • If you prefer a less spicy sandwich, reduce the amount of gochujang in the marinade by one tablespoon.
  • You can substitute the brioche buns with sturdy Kaiser rolls or toasted sourdough bread.

Nutrition

Find it online: https://cookifyme.com/korean-bbq-chicken-sandwich-recipe/