Chicken Bulgogi Bowls with Gochujang Spicy Mayo

5 from 2 votes

This post may contain affiliate links! For more info, check out our privacy policy.

Feeling all the feels for these shredded chicken bulgogi bowls with gochujang spicy mayo. Paired with a super spicy, and super easy Gochujang spicy mayo. These would be great wrapped in lettuce wraps as well but I am living for it in a bowl with shredded carrots, Persian cucumbers and jasmine rice.

Simple but SO delicious. The inspired bulgogi marinade of the chicken is filled with tons of flavor aromatics like ginger, garlic, Gochujang, sesame oil and more. Even better, it’s baked and crisped in the oven so = less mess but just as tender and juicy.

What is Gochujang?

Gochujang is a fermented red chili paste that is a popular ingredient in Korean cuisine and cooking. It’s salty, sweet and savory. If you want more gochujang recipes, you can check out our Gochujang Miso Ramen Noodles and Crispy Smashed Potatoes with Gochujang Spicy Mayo.

Chicken Bulgogi

What ingredients do you need for these chicken bulgogi bowls?

In The Marinade: For our marinade, we are making this with Korean red pepper flakes, brown sugar, soy sauce, red wine vinegar, gochujang, honey, ginger, garlic cloves, Asian pear and sesame oil.

Chicken Thighs: Chicken breast will work too

For The Gochujang Spicy Mayo: It’s easy! Gochujang, mayo, red wine vineger, sriracha, sugar, salt and black pepper to taste.

For The Bowl: Carrots, cucumbers, green onions, sesame seeds, steamed white rice

Chicken Bulgogi

Steps to make bulgogi chicken

Marinate your chicken

Make your marinade with all the ingredients in a small bowl and stir well. This will be our bulgogi sauce. Begin by marinating your chicken with all the ingredients, place in the fridge and preheat your oven to 400 degrees F. (either marinate overnight or wait 30 minutes to 1 hr)

Make your gochujang mayo

In the meantime, make your mayo by mixing everything together, slice your cucumbers, carrots, and make your white rice.

Bake and shred chicken

Place your chicken on a baking sheet and cook until crispy and cooked throughout, about 40 minutes -1 hour, until filly cooked. Shred immediately and assemble your bowls! You can also make this in a pan or skillet on the stovetop as well if you prefer!

Finish off in a bowl with your mayo and rice. We are also serving with cucumber, carrots and green onions.

Chicken Bulgogi Bowls with Gochujang Spicy Mayo

Looking for more chicken ideas? Check out the below.

If you do make this Chicken Bulgogi Bowl recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

In addition, we can also be found on YouTube, Facebook, and Pinterest!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 2 votes

Chicken Bulgogi Bowls with Gochujang Spicy Mayo

Feeling all the feels for these shredded chicken bulgogi bowls. Paired with a super spicy, and super easy Gochujang spicy mayo.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 2

Ingredients 

For The Marinade

  • 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 ginger
  • 1/2 asian pear
  • 1 tablespoon toasted sesame oil
  • 1 pound chicken thighs

For The Gochujang Spicy Mayo

  • 1 tablespoon gochujang
  • 1/3 cup mayo
  • 1/2 teaspoon red wine vinegar
  • 2 tablespoons sriracha
  • 1 teaspoon sugar
  • salt and pepper to taste

For The Bowl

  • carrots, cucumbers, green onions, sesame seeds, steamed white rice

Instructions 

  • Make your marinade with all the ingredients in a small bowl and stir well. This will be our bulgogi sauce. Begin by marinating your chicken with all the ingredients, place in the fridge and preheat your oven to 400 degrees F. (either marinate overnight or wait 30 minutes to 1 hr)
  • In the meantime, make your mayo by mixing everything together, slice your cucumbers, carrots, and make your white rice.
  • Place your chicken on a baking sheet and cook until crispy and cooked throughout, about 40 minutes -1 hour, until filly cooked. Shred immediately and assemble your bowls! You can also make this in a pan or skillet on the stovetop as well if you prefer!
  • Finish off in a bowl with your mayo and rice. We are also serving with cucumber, carrots and green onions.

Nutrition

Calories: 807kcal, Carbohydrates: 14g, Protein: 40g, Fat: 66g, Saturated Fat: 15g, Polyunsaturated Fat: 25g, Monounsaturated Fat: 22g, Trans Fat: 0.3g, Cholesterol: 238mg, Sodium: 1765mg, Potassium: 597mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 254IU, Vitamin C: 12mg, Calcium: 31mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




19 Comments

  1. Looks so good! The 1/2 Asian pear, is that just sliced and put in the marinade or should it be diced or shredded?

  2. Looks so good! Chicken is baking in the oven as I write. I’m re-reading and realized you’d said sesame oil earlier in the post, but put sesame seeds in the recipe portion. Yikes – I’ve made the recipe with the seeds, but it makes much more sense using oil. Guess we’ll see how it tastes! Anyway, just wanted to bring that to your attention. Can’t wait to dig in tonight!

    1. Hi April! Thanks so much for letting me know – I just updated that! I would also recommend topping with sesame seeds regardless of sesame oil!
      I think definitely is fine with sesame seeds over sesame oil – let me know how it turned out. I absolutely love this recipe. 🙂

      1. It was so good! There was a little bit chicken leftover that made for a delicious cold chicken snack dipped in leftover mayo the next day. So, so good. The whole family approved!

  3. Your shredded chicken bulgogi bowls look very appealing to me. However, we don’t do spicy at all. Will the gochujang sauce create a very hot & spicy dinner? On a scale of 1-10, we can only tolerate about a 3. Will the gochujang cook off when the chicken is cooked? can you suggest a less spicy dressing?

    Thank you in advance for reading & answering this comment.

    1. They are delicious! If you don’t love spicy, I would remove the red pepper flakes from the recipe, and just add a dash of the gochujang, instead of 1 tablespoon, maybe 1 teaspoon! Then you should be good to go!

  4. This is absolutely amazing. The layers of flavor are so wonderful and the dish is not heavy. I highly recommend this dish to everyone. It is spicy, but did add a little more sugar to the sauce. This definitely is being added to my favorites list. I used chicken tenders. FYI, when I did the marinade I used buttermilk and then added the rest of the marinade ingredients and marinated overnight. Chicken was so tender and moist. Love, Love this recipe.

  5. Saw this on Instagram and knew I had to try. This was such a simple yet flavorful dinner! We will be making it again and again. Thank you!

  6. 5 stars
    So good! I’m making this for the second time in two weeks lol! I use chicken breast but just because I’m weird about thighs, it’s still super delicious!