Korean 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
Scale
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.