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Chicken Bulgogi Bowls with Gochujang Spicy Mayo Recipe

Chicken Bulgogi Bowls with Gochujang Spicy Mayo Recipe
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5 from 5 reviews

This Chicken Bulgogi Bowls recipe combines tender, marinated chicken thighs cooked to perfection and layered over steamed white rice, topped with fresh vegetables and a spicy gochujang mayo. The marinade features traditional Korean flavors with a sweet and spicy kick, making it a delicious and satisfying meal perfect for any day of the week.

Ingredients

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Marinade and Chicken

  • 1 teaspoon Korean red pepper flakes
  • 1 teaspoon brown sugar
  • 2 tablespoons soy sauce
  • 1/2 tablespoon red wine vinegar
  • 1 tablespoon gochujang
  • 1 teaspoon honey
  • 1 thumb-sized piece of ginger, grated
  • 1/2 Asian pear, grated
  • 1 tablespoon toasted sesame oil
  • 1 pound chicken thighs

Spicy Gochujang Mayo

  • 1 tablespoon gochujang
  • 1/3 cup mayonnaise
  • 1/2 teaspoon red wine vinegar
  • 2 tablespoons sriracha
  • 1 teaspoon sugar

Assembling and Garnishes

  • Salt and pepper, to taste
  • Carrots, julienned or sliced
  • Cucumbers, sliced
  • Green onions, chopped
  • Sesame seeds
  • Steamed white rice

Instructions

  1. Prepare the Marinade: In a small bowl, combine Korean red pepper flakes, brown sugar, soy sauce, red wine vinegar, gochujang, honey, grated ginger, grated Asian pear, and toasted sesame oil. Stir well until the sugar dissolves and the ingredients are fully incorporated.
  2. Marinate the Chicken: Place the chicken thighs in a large bowl or zip-top bag and pour the bulgogi marinade over the chicken. Ensure all pieces are well coated. Cover and refrigerate for at least 30 minutes, preferably 1 hour or overnight for maximum flavor infusion.
  3. Prepare the Spicy Mayo: While the chicken marinates, mix together gochujang, mayonnaise, red wine vinegar, sriracha, and sugar in a small bowl until smooth. Adjust the spice level to your liking. Set aside.
  4. Prepare Vegetables and Rice: Slice the cucumbers and carrots into thin strips or julienne style. Cook the white rice according to package instructions and keep warm.
  5. Cook the Chicken: Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper or a lightly greased pan. Bake for 40 to 60 minutes until the chicken is cooked through and crispy on the edges. Alternatively, cook the chicken in a skillet over medium-high heat until fully cooked and nicely browned, about 8-10 minutes per side depending on thickness.
  6. Shred or Slice the Chicken: Once cooked, shred the chicken using two forks or slice it as preferred. Season lightly with salt and pepper to taste.
  7. Assemble the Bowls: In serving bowls, add a base of steamed white rice, then top with shredded chicken. Arrange sliced cucumbers, carrots, and green onions around the chicken. Drizzle generously with the spicy gochujang mayo and sprinkle sesame seeds over the top.
  8. Serve and Enjoy: Serve the chicken bulgogi bowls warm, making sure to mix the spicy mayo through each bite for a perfect balance of flavors.

Notes

  • For the best flavor, marinate the chicken overnight, but 30 minutes to 1 hour will also work well.
  • You can substitute chicken thighs with boneless skinless chicken breasts if preferred; adjust cooking time accordingly.
  • The gochujang mayo can be made less spicy by reducing the sriracha or gochujang amounts.
  • Feel free to add other veggies such as radish or lettuce for extra crunch and freshness.
  • This recipe can be prepared on the stovetop using a skillet if you prefer not to bake.

Nutrition

Keywords: Chicken Bulgogi, Korean Chicken Recipe, Gochujang Spicy Mayo, Korean Bowls, Spicy Chicken Bowl, Asian Cuisine

Find it online: https://thehungrymason.com/chicken-bulgogi-bowls-with-gochujang-spicy-mayo-recipe/