September 26, 2019

Chicken Bulgogi Bowls with Gochujang Spicy Mayo

Shredded 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. 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 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.

For The Marinade

  • Korean red pepper flakes
  • Brown sugar
  • Soy sauce
  • red wine vinegar
  • Gochujang
  • Honey
  • Ginger
  • Garlic cloves
  • Asian pear
  • Sesame oil
  • Chicken thighs

For The Gochujang Spicy Mayo

  • Gochujang
  • Mayo
  • red wine vinegar
  • Sriracha
  • Sugar
  • Salt and pepper

For The Bowl

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

Steps To Make This Recipe

Step 1

Begin by marinating your chicken with all the ingredients, place in the fridge and preheat your oven to 400 degrees. (either marinate overnight or wait 30 minutes to 1 hr)

Step 2

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

Step 3

Place your chicken on a baking sheet and cook until crispy and cooked throughout, about 45 minutes – 1 hour. Shred immediately and assemble your bowls!

Some ideas & inspiration to serve with this dish:

Looking for more chicken ideas? Check Out The Below Recipes!

Chicken Bulgogi Bowls with Gochujang Spicy Mayo

5 from 1 vote
Print Pin Rate

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 sesame oil
  • 1 pound chicken thighs

For The Gochujang Spicy Mayo

  • 1 tablespoon gochujang
  • 1/3rd 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

  • Begin by marinating your chicken with all the ingredients, place in the fridge and preheat your oven to 400 degrees. (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 45 minutes - 1 hour. Shred immediately and assemble your bowls!
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Recipe Rating




  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!

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