Chicken Bulgogi Bowls with Gochujang Spicy Mayo Recipe

If you adore bold flavors that pack a punch and crave a meal that’s as vibrant as it is comforting, then these Chicken Bulgogi Bowls with Gochujang Spicy Mayo will become your new go-to dish. Imagine tender, marinated chicken thighs soaked in a perfectly balanced bulgogi sauce, paired with bright, crunchy vegetables, fluffy steamed rice, and a creamy, fiery gochujang mayo that ties it all together beautifully. Every bite bursts with Korean-inspired goodness, making it a delightful mix of sweet, savory, spicy, and tangy that feels like a warm hug for your taste buds.

Ingredients You’ll Need

The magic of Chicken Bulgogi Bowls with Gochujang Spicy Mayo lies in its simple yet essential ingredients. Each item not only enhances the flavor but adds texture, color, or depth, creating a colorful and harmonious dish that’s a feast for both the eyes and the palate.

• Korean red pepper flakes: Adds a subtle heat and smokiness that’s signature to Korean cuisine.
• Brown sugar: Balances the spice with a touch of sweetness to deepen flavors.
• Soy sauce: Provides that rich umami backbone for the marinade.
• Red wine vinegar: Adds acidity to brighten and cut through richness.
• Gochujang: Essential fermented chili paste imparting bold, spicy, and slightly sweet tones.
• Honey: Gives a smooth sweetness that helps caramelize the chicken.
• Fresh ginger: Adds a zesty, warming spice that wakes up the palate.
• Asian pear: Tenderizes the meat while adding a subtle fruity sweetness.
• Toasted sesame oil: Brings a nutty aroma and richness to the marinade.
• Chicken thighs: Juicy and tender, perfect for absorbing flavors and staying moist.
• Mayonnaise: Creates a creamy base for the spicy mayo that enriches the bowl.
• Sriracha: Infuses additional spicy tang into the mayo for that signature kick.
• Sugar: Rounds out the mayo’s flavors with just a hint of sweetness.
• Carrots, cucumbers, green onions: Fresh, crunchy vegetables to contrast the savory chicken.
• Sesame seeds: Adds texture and a mild nutty flavor as an easy garnish.
• Steamed white rice: The fluffy foundation that soaks up all the delicious sauces.

How to Make Chicken Bulgogi Bowls with Gochujang Spicy Mayo

Step 1: Prepare the Bulgogi Marinade and Marinate the Chicken

Start by mixing Korean red pepper flakes, brown sugar, soy sauce, red wine vinegar, gochujang, honey, fresh ginger, Asian pear, and toasted sesame oil in a small bowl. This marinade is the heart of your Chicken Bulgogi Bowls with Gochujang Spicy Mayo, imparting layers of sweetness, heat, and umami. Coat the chicken thighs evenly with this sauce, cover tightly, and refrigerate. While an overnight marinate amplifies flavor, allowing the chicken to soak for 30 minutes to 1 hour still works beautifully.

Step 2: Whip Up the Gochujang Spicy Mayo and Prep Your Veggies

Next, combine gochujang, mayonnaise, red wine vinegar, sriracha, sugar, and a pinch of salt and pepper to create a luscious, spicy mayo that will add creaminess and a fiery kick to your bowls. Meanwhile, slice your carrots, cucumbers, and green onions into thin, crisp strips – they add fresh crunch and color contrast. Don’t forget to steam your white rice so it’s ready to serve as the perfect bed for the bold ingredients.

Step 3: Cook the Chicken to Crispy, Tender Perfection

Place the marinated chicken thighs on a baking sheet and pop them into a 400-degree Fahrenheit oven. Roast until cooked through and the edges get deliciously crispy, which usually takes about 40 minutes to an hour. If you’re short on time or prefer, sauté the chicken pieces in a skillet over medium heat until caramelized and fully cooked. Once they’re done, shred the chicken right away to prepare it for assembly.

Step 4: Assemble Your Chicken Bulgogi Bowls with Gochujang Spicy Mayo

Layer your steamed rice at the bottom of your bowl, then pile on the shredded bulgogi chicken. Drizzle generously with the spicy gochujang mayo, then top with crunchy slices of cucumber, carrot, and green onions. Sprinkle some toasted sesame seeds for that extra nuttiness and beautiful finish. Every component works in harmony, creating a bowl that’s irresistibly colorful, textured, and packed with flavor.

How to Serve Chicken Bulgogi Bowls with Gochujang Spicy Mayo

Garnishes

Adding garnishes like toasted sesame seeds and scallions elevates the bowl visually and texturally, giving you little bursts of nutty flavor and freshness with each bite. A few sprigs of fresh cilantro or a sprinkle of crushed roasted peanuts can also bring exciting new layers to your Chicken Bulgogi Bowls with Gochujang Spicy Mayo.

Side Dishes

This dish is quite satisfying on its own, but if you want to build a full Korean-inspired feast, consider sides like kimchi, steamed or sautéed greens, or even a light miso soup. These sides will complement the richness of the chicken and mayo, providing a balance of fermentation and freshness.

Creative Ways to Present

For a fun twist, serve your Chicken Bulgogi Bowls with Gochujang Spicy Mayo in lettuce cups for a hand-held option or even as a filling for steamed buns to create an indulgent Korean taco vibe. You can also layer the ingredients in a jar for meal prep-friendly grab-and-go lunches that don’t sacrifice flavor or freshness.

Make Ahead and Storage

Storing Leftovers

Place any leftover Chicken Bulgogi Bowls components in airtight containers. The chicken and rice keep well in the fridge for up to 3 days. Keep the spicy mayo separate to maintain its creamy texture and avoid sogginess in the veggies and rice.

Freezing

You can freeze the marinated chicken thighs before cooking for up to a month, making it easy to prep in advance. Once cooked, it’s best to freeze the shredded chicken separately without the veggies or rice. Thaw thoroughly in the fridge before reheating.

Reheating

For the best texture, reheat the chicken and rice gently in a skillet or microwave until warmed through. Avoid overheating, as the chicken can dry out. Add fresh veggies and drizzle with cold gochujang spicy mayo just before serving to retain the contrasts in temperature and texture.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs are juicier and more forgiving, chicken breasts can work if you’re mindful not to overcook them. Consider marinating longer to help keep them tender and juicy in your Chicken Bulgogi Bowls with Gochujang Spicy Mayo.

Is the gochujang spicy mayo very hot?

The mayo balances the heat of gochujang and sriracha with creaminess and a touch of sweetness, so it delivers a gentle, pleasant spice rather than overwhelming heat. You can always adjust the spice levels to suit your palate.

Can I make this dish vegetarian?

For a vegetarian twist on Chicken Bulgogi Bowls with Gochujang Spicy Mayo, substitute the chicken with firm tofu or mushrooms and marinate the same way. The bold sauce flavors shine brilliantly on plant-based proteins!

How long should I marinate the chicken for best flavor?

Marinating overnight is ideal for maximum flavor absorption, but if short on time, 30 minutes to 1 hour still produces delicious results. Just be sure to cover and refrigerate while marinating.

What type of rice is best for these bowls?

Steamed white rice, especially short-grain or medium-grain, works best as it’s sticky enough to hold the components and soak up the sauces well, creating the perfect foundation for the Chicken Bulgogi Bowls with Gochujang Spicy Mayo.

Final Thoughts

There’s nothing quite like the joy of digging into Chicken Bulgogi Bowls with Gochujang Spicy Mayo—where layers of flavor and texture come together effortlessly in every bowl. Whether you’re cooking for yourself, your family, or friends, this dish promises bold Korean-inspired flavors that are sure to impress and satisfy. Give it a try, and I bet it’ll quickly become one of your favorite go-to meals to whip up anytime you crave something deliciously comforting yet exciting!

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