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 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.
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
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.
Looking for more chicken ideas? Check out the below.
- Harissa & Sumac Roasted Chicken with Tzatziki
- Spicy Chicken Wontons
- Lemon Chicken Orzo Soup
- Chicken Katsu with Homemade Tonkatsu Sauce
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!
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Chicken Bulgogi Bowls with Gochujang Spicy Mayo
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
- 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.
Looks amazing!! Do you use bone-in chicken thighs here, or just boneless?
boneless skinless chicken thighs!
Looks so good! The 1/2 Asian pear, is that just sliced and put in the marinade or should it be diced or shredded?
I just roughly chopped it in! Since it’s not being cooked and just marinated with. 🙂
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!
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. 🙂
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!
That sounds delicious! Thanks for trying it out!
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.
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!
This was terrific. Spicy, crunchy, sweet. I added cilantro because I love it in everything. I will make this again.
Hi Liz! Thank you for your review! I’m so happy you enjoyed. 🙂
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.
Hi Brenda! Thanks so much for your review – I’m so glad you enjoyed! Love the addition of buttermilk. Enjoy!
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!
Thank you Stephanie!
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!
Hi Ashley! Thanks so much for your review! I’m glad you enjoyed! 🙂
love love love it. it’s so good. everything came out great. Its exactly what I was looking for.