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Chicken Bulgogi Bowls with Gochujang Spicy Mayo

Irresistible Chicken Bulgogi Bowls with Gochujang Spicy Mayo

Flavor-packed Chicken Bulgogi Bowls with Gochujang Spicy Mayo for a delightful meal experience.
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Prep Time 15 minutes
Cook Time 1 hour
Marinating Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade Ingredients
  • 2 tablespoons Korean Red Pepper Flakes Can swap with crushed red pepper
  • 2 tablespoons Brown Sugar White sugar works as a substitute
  • 1/2 cup Soy Sauce Use tamari for gluten-free
  • 2 tablespoons Red Wine Vinegar Apple cider vinegar is a substitute
  • 3 tablespoons Gochujang Mild chili paste can replace it
  • 1 tablespoon Honey Maple syrup is a vegan substitute
  • 1 teaspoon Ginger Ground ginger can be used
  • 1 medium Asian Pear Ripe apple can be substituted
  • 1 tablespoon Toasted Sesame Oil Neutral oil can work
Chicken Ingredients
  • 1 pound Chicken Thighs Can use chicken breasts, beef, or pork
Spicy Mayo Ingredients
  • 1/2 cup Mayo Greek yogurt can be a lighter option
  • 1 tablespoon Sriracha Adjust according to spice tolerance
Fresh Ingredients
  • 1 cup Carrots Swap in your favorite veggies
  • 1 cup Cucumbers Can use radish or bell peppers
  • 4 stalks Green Onions
  • 2 cups Steamed White Rice Quinoa or brown rice makes a great substitute

Equipment

  • Oven
  • mixing bowl
  • Whisk
  • Zip-top bag
  • baking sheet
  • parchment paper

Method
 

Preparation Steps
  1. In a small bowl, whisk together soy sauce, honey, red wine vinegar, gochujang, brown sugar, red pepper flakes, minced ginger, garlic, Asian pear, and toasted sesame oil.
  2. Place chicken thighs in a large zip-top bag or bowl, pour the marinade over, and refrigerate for at least 30 minutes.
  3. In another bowl, combine mayo, gochujang, red wine vinegar, sriracha, sugar, salt, and pepper.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the marinated chicken thighs.
  5. While the chicken cooks, wash and slice carrots and cucumbers. Cook the rice according to package instructions.
  6. Once the chicken is cooked, shred it into bite-sized pieces and assemble your bowls with rice, veggies, and chicken.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Marinate the chicken overnight for better flavor. Customize spice levels according to taste. Store leftovers appropriately.

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