If you have been searching for a sandwich that excites your taste buds with bold, authentic flavors, the Korean BBQ Chicken Sandwich – Gochujang Marinade + Creamy Crunchy Cabbage Slaw is exactly what you need. This delightful combo brings together juicy, tender chicken marinated in a vibrant gochujang sauce paired with a refreshing, creamy yet crunchy cabbage slaw. Whether you’re feeding family on a busy weeknight or craving a lunch that’s bursting with flavor and texture, this sandwich hits every note perfectly and leaves you wanting more.
Ingredients You’ll Need
The magic of this Korean BBQ Chicken Sandwich – Gochujang Marinade + Creamy Crunchy Cabbage Slaw lies in its simple but essential ingredients. Each item plays a specific role, whether it’s the deep umami of soy sauce or the satisfying crunch of fresh cabbage, creating a balance of sweet, spicy, tangy, and creamy components that make this sandwich unforgettable.
- Boneless Skinless Chicken Thighs: Perfect for juicy, flavorful bites that stay tender.
- Soy Sauce: Adds savory depth; low-sodium is best to control saltiness.
- Brown Sugar: Balances the heat with a touch of molasses sweetness.
- Honey: Brings natural, mellow sweetness that complements spicy notes.
- Gochujang: The star ingredient providing that signature Korean spicy kick.
- Rice Vinegar: Adds essential tang and brightness to the marinade and slaw.
- Sesame Oil: Infuses a rich, nutty aroma that enhances every bite.
- Garlic Cloves: Freshly minced for pungent, aromatic flavor.
- Fresh Ginger: Grated to add a subtle warmth and zing.
- Shredded Green and Red Cabbage: Provides essential crunch and vibrant color.
- Julienned Carrot: Offers a touch of sweetness and additional texture.
- Mayonnaise: Creates a creamy base for the slaw; Greek yogurt is a lighter alternative.
- Sugar: Balances the vinegar’s tartness in the slaw dressing.
- Brioche or Potato Sandwich Buns: Soft and slightly sweet, perfect for toasting.
- Butter: For toasting buns to golden perfection.
How to Make Korean BBQ Chicken Sandwich – Gochujang Marinade + Creamy Crunchy Cabbage Slaw
Step 1: Prepare the Gochujang Marinade
Begin by whisking together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger in a large bowl. This harmonious blend delivers the perfect balance of sweet, spicy, tangy, and savory. Toss in the chicken thighs, making sure every piece is generously coated, then cover and let the flavors seep in, either for 20 minutes at room temperature or up to 2 hours in the fridge for more depth.
Step 2: Make the Creamy Crunchy Cabbage Slaw
While the chicken marinates, combine shredded green and red cabbage with julienned carrots in a bowl. Whisk mayonnaise, rice vinegar, sugar, salt, and pepper separately to make a tangy and creamy dressing. Drizzle this luscious mixture over the cabbage blend and toss well to coat every bit with that satisfying creamy crunch. Pop it into the fridge for at least 15 minutes to chill and meld flavors.
Step 3: Cook the Chicken
Heat a skillet or grill pan over medium-high heat for a nice sear. Remove the chicken from the marinade, letting any excess drip off, then cook each side for 6-7 minutes until the internal temperature hits 165°F (74°C). Resting the chicken briefly after cooking allows juices to redistribute, making every bite juicy and tender.
Step 4: Toast the Sandwich Buns
Butter the insides of your brioche or potato buns and toast them in a non-stick skillet. This simple step adds crunch and a rich, buttery flavor, creating a warm, golden vessel to hold the flavorful chicken and vibrant slaw.
Step 5: Assemble Your Korean BBQ Chicken Sandwich – Gochujang Marinade + Creamy Crunchy Cabbage Slaw
Layer the sliced chicken on the bottom bun, optionally drizzle a bit of reserved marinade for an extra punch, then pile on the creamy cabbage slaw before crowning with the top bun. The combination of spicy chicken and fresh slaw encased in a soft bun is pure bliss.
How to Serve Korean BBQ Chicken Sandwich – Gochujang Marinade + Creamy Crunchy Cabbage Slaw
Garnishes
To elevate your sandwich, consider sprinkling toasted sesame seeds or chopped scallions on top of the slaw. Fresh cilantro or a squeeze of lime juice adds a burst of brightness that complements the bold flavors beautifully. A few thin slices of fresh cucumber can also bring a refreshing crunch.
Side Dishes
This sandwich pairs wonderfully with simple sides like crispy fries, sweet potato wedges, or even a fresh cucumber salad. For a more Korean-inspired meal, kimchi or pickled radish can provide a tangy contrast that enhances the whole eating experience.
Creative Ways to Present
If you’re hosting a gathering, try creating a Korean BBQ chicken sandwich slider platter. Use mini buns and arrange the slaw and chicken as individual servings, letting guests customize their own sandwiches. Another fun idea is to serve the components deconstructed on a platter for a DIY sandwich station that encourages creativity.
Make Ahead and Storage
Storing Leftovers
Leftover Korean BBQ Chicken Sandwich – Gochujang Marinade + Creamy Crunchy Cabbage Slaw components should be kept separately in airtight containers. The chicken can be refrigerated for up to 3 days, and the slaw stays fresh and crunchy for about 2 days. Keeping the buns separate prevents sogginess.
Freezing
The cooked marinated chicken can be frozen for up to 2 months. Wrap it tightly in plastic wrap or place it in a freezer-safe container. However, the slaw is best made fresh as freezing will change its texture, and buns are best fresh or refrigerated for short periods.
Reheating
Reheat the chicken gently in a skillet or microwave until warmed through, avoiding overcooking to keep it juicy. Toast the buns fresh before assembling again to restore that perfect crunch. Always add the slaw right before serving to preserve its creamy crunchiness.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless skinless chicken breasts, but thighs tend to be juicier and more flavorful, especially when grilled or cooked at high heat.
How spicy is the gochujang marinade?
The gochujang adds a mild to medium heat with a sweet and fermented flavor. You can adjust the amount of gochujang to suit your preferred spice level.
Is there a vegetarian alternative to this sandwich?
Absolutely! Try using grilled tofu or portobello mushrooms marinated in the same gochujang sauce for a similar flavor profile with a vegetarian twist.
Can I prepare the slaw in advance?
Yes, you can make the cabbage slaw a few hours ahead, but it’s best to add it to the sandwich just before serving to keep its creamy crunch intact.
What kind of buns work best for this sandwich?
Soft buns like brioche or potato buns are ideal because their slight sweetness pairs well with the spicy-sweet marinade and creamy slaw. Toasting the buns brings an added texture and flavor layer.
Final Thoughts
This Korean BBQ Chicken Sandwich – Gochujang Marinade + Creamy Crunchy Cabbage Slaw is one of those recipes that once you try it, you’ll want to make it over and over. Its lively mix of textures and boldly balanced flavors make it an unforgettable meal for any occasion. Dive in, savor the layers of flavor, and get ready to fall in love with this deliciously satisfying sandwich.
PrintKorean BBQ Chicken Sandwich – Gochujang Marinade + Creamy Crunchy Cabbage Slaw
This Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw is a delightful blend of savory, spicy, and sweet flavors wrapped in a crispy, toasted bun. Perfect for busy weeknights, it features juicy marinated chicken thighs grilled to perfection and complemented by a crunchy, tangy cabbage and carrot slaw.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 sandwiches 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Korean
Ingredients
For the Chicken Marinade
- 1 lb Boneless Skinless Chicken Thighs
- ¼ cup Soy Sauce (low-sodium preferred)
- 2 tablespoons Brown Sugar
- 2 tablespoons Honey
- 2 tablespoons Gochujang
- 2 tablespoons Rice Vinegar (can substitute with apple cider vinegar)
- 1 tablespoon Sesame Oil
- 4 cloves Garlic, finely minced
- 1 inch Fresh Ginger, grated
For the Cabbage Slaw
- 2 cups Shredded Green and Red Cabbage
- 1 cup Julienned Carrot
- ½ cup Mayonnaise (or Greek yogurt as a lighter option)
- 1 tablespoon Sugar
- Salt and freshly ground black pepper to taste
- 1 tablespoon Rice Vinegar (for dressing)
For Assembly
- 4 Brioche or Potato Sandwich Buns
- 2 tablespoons Butter (for toasting buns)
Instructions
- Marinate the Chicken: In a large mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger until fully combined. Add the chicken thighs, ensuring they are fully coated with the marinade. Cover and marinate for a minimum of 20 minutes at room temperature, or up to 2 hours refrigerated to deepen the flavors.
- Prepare the Cabbage Slaw: In another bowl, combine shredded green and red cabbage with julienned carrots. In a small separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper to create the dressing. Drizzle the dressing over the cabbage mixture and toss thoroughly to coat. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Remove the chicken thighs from the marinade, letting any excess drip off. Place in the hot pan and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F (74°C) and chicken is nicely charred. Remove from heat and let rest for a few minutes to retain juices before slicing.
- Toast the Buns: Spread butter on each side of the brioche or potato buns. In a non-stick skillet over medium heat, toast the buns until golden brown and crisp, about 2 to 3 minutes per side.
- Assemble the Sandwiches: Place sliced chicken onto the bottom half of each bun. Optionally drizzle a little extra reserved marinade for added flavor. Top with a generous helping of the zesty cabbage slaw, then finish with the top bun. Serve immediately for best taste and texture.
Notes
- Marinate chicken for at least 2 hours to allow flavors to fully develop.
- Use low-sodium soy sauce to reduce sodium content without compromising flavor.
- For a lighter slaw, substitute mayonnaise with Greek yogurt.
- Store any leftover sandwiches in an airtight container and consume within 2 days for freshness.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- To adjust spice level, modify the amount of gochujang accordingly.