These colorful Korean-inspired Chicken Bulgogi Bowls are filled with strips of caramelized chicken, crunchy vegetables, and homemade spicy mayo. Top them with green onions and sesame seeds and feel free to customize them any way you like.
Our recipe for these Chicken Bulgogi Bowls takes inspiration from a popular chain in Austin called Chi’lantro. They’re known for their fusion food like kimchi fries and their delicious bulgogi bowls which sometimes have a Mexican flair to them.
We kept it pretty simple though with classic chicken bulgogi that gets nice and caramelized in the pan, and we paired it with a spicy sriracha mayo. Of course, there’s lots of fresh, crunchy vegetables on the side and it all lies over a hill of fluffy white rice. If you want, you can even add a runny fried egg, kimchi, or any other side of choice.
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Chicken Thighs: These are best for juicy strips of chicken bulgogi. You’ll want to trim off any large bits of fat, but keep some on for flavor.
- Gochujang: This is a key ingredient in the marinade so be sure not to skip it.
- Kewpie Mayo: We highly recommend using this Japanese mayo over regular mayonnaise because it has a richer texture and a different, more savory umami flavor.
- Sriracha: You can substitute it with gochujang in the spicy mayo. The flavor will be slightly different and the sauce will be thicker.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Marinate the chicken. Whisk together the ingredients for the bulgogi marinade in a large bowl. Then trim off any large chunks of fat from the chicken and slice into ¼ inch strips. Toss the chicken in the marinade then cover and keep in the fridge to marinate for at least 2 hours.
2. Make the spicy mayo. Combine all the ingredients for the spicy mayo in a small bowl.
3. Cook the chicken bulgogi. Heat a bit of oil in a large pan and use tongs to add the chicken in a single layer. Cook while tossing frequently until the chicken is cooked through and caramelized.
4. Assemble the bowls. Serve the chicken over the rice then add the toppings and a drizzle of spicy mayo. Finish it off with a sprinkling of black and white sesame seeds and enjoy!
More Korean-Inspired Recipes
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📖 Recipe
Chicken Bulgogi Bowls with Spicy Mayo
Ingredients
Chicken Bulgogi
- ¼ cup (60 ml) low-sodium soy sauce
- 2 tbsp gochujang
- 2 tbsp light brown sugar
- 1 tbsp toasted sesame oil
- 4 cloves garlic minced
- 1 tbsp fresh minced ginger
- 1 green onion chopped
- 1 ½ lbs (680 g) boneless skinless chicken thighs
Spicy Mayo
- ¼ cup (50 g) kewpie mayo
- 1 ½ tbsp sriracha or gochujang
- ¼ tsp light brown sugar
- 1 tsp rice vinegar
- 1 tsp low-sodium soy sauce
- ½ tsp toasted sesame oil
- 1 clove garlic minced or grated
- 1 tsp fresh minced ginger
Bowls
- 1 tbsp extra-virgin olive oil or neutral oil
- 3 cups cooked white rice
- 1 cup (90 g) shredded red cabbage
- 1 cup (90 g) shredded carrots
- ½ English cucumber sliced
- 2 green onions thinly sliced
- Toasted sesame seeds
- Black sesame seeds
Instructions
- For the chicken bulgogi marinade, add the soy sauce, gochujang, brown sugar, sesame oil, garlic, and ginger to a large bowl. Whisk to combine then add the green onion and whisk again.
- Trim any large pieces of fat off the chicken then cut into ¼-inch (0.6 cm) strips. It's ok to leave on any small bits of fat.
- Add the chicken to the bowl of marinade and toss to coat. Cover the bowl and marinate in the fridge for 2 hours or overnight.
- Meanwhile, make the spicy mayo by combining all the ingredients in a small bowl. Set aside in the fridge until ready to serve then prep the rest of your toppings and rice.
- Once the chicken is done marinating, heat 1 tbsp of oil in a large pan over medium-high heat.
- Use tongs to transfer the chicken to the hot pan and spread it in an even layer (if your pan is too crowded, you may have to cook it in batches). Let it cook, undisturbed, for 3 minutes then continue cooking while tossing frequently for 10-12 minutes or until cooked through and caramelized.
- To assemble the bowls, divide up the rice and top with the chicken. Add the red cabbage, carrots, and cucumbers then drizzle with the spicy mayo. Finish them off with the sliced green onions and a sprinkling of sesame seeds.
Notes
- If you’re using gochujang instead of sriracha in the mayo, just note that flavor will be slightly different and the texture will be much thicker.
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