Chicken Bulgogi Bowls with Spicy Mayo
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.
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.
Nutrition
Serving: 1 bowl | Calories: 589kcal | Carbohydrates: 50g | Protein: 39g | Fat: 24g | Sodium: 1016mg | Fiber: 2g | Sugar: 10g
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