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Chicken Bulgogi Bowls with Gochujang Spicy Mayo

Savory Chicken Bulgogi Bowls with Gochujang Spicy Mayo Delight

Enjoy Chicken Bulgogi Bowls with Gochujang Spicy Mayo for a quick and flavorful Korean-inspired dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 tablespoons Korean Red Pepper Flakes Adjust quantity for spice preference.
  • 2 tablespoons Brown Sugar Can substitute with coconut sugar or honey.
  • 1/3 cup Soy Sauce Use tamari for a gluten-free option.
  • 2 tablespoons Red Wine Vinegar Can substitute with apple cider vinegar.
  • 2 tablespoons Gochujang Use less for a milder flavor.
  • 1 tablespoon Honey Maple syrup can be used as a vegan alternative.
  • 1 tablespoon Fresh Ginger Grated.
  • 1/2 cup Asian Pear Regular pear can be used as a substitute.
  • 1 tablespoons Toasted Sesame Oil Regular sesame oil can be used for a lighter flavor.
For the Chicken
  • 1 pound Chicken Thighs Can swap for chicken breasts, beef, or pork.
For the Spicy Mayo
  • 1/2 cup Mayo Vegan mayo can replace regular mayo.
  • 1 tablespoon Sriracha Adjust quantity based on spice preference.
For the Bowls
  • 1 cup Carrots Sliced or julienned.
  • 1 cup Cucumbers Sliced.
  • 1/4 cup Green Onions Chopped.
  • 2 tablespoons Sesame Seeds
  • 2 cups Steamed White Rice Can substitute with quinoa.

Equipment

  • Medium Bowl
  • Large zip-top bag
  • Baking Sheet
  • Parchment paper

Method
 

Preparation
  1. In a medium bowl, combine Korean red pepper flakes, brown sugar, soy sauce, red wine vinegar, gochujang, honey, grated ginger, chopped Asian pear, and toasted sesame oil. Whisk until well blended.
  2. Take chicken thighs and place them in a large zip-top bag or bowl, pouring the marinade over them. Ensure each piece is coated. Refrigerate for 30 minutes to 1 hour.
  3. In a separate bowl, mix gochujang, mayo, red wine vinegar, sriracha, and a pinch of sugar until smooth. Taste and adjust the sriracha.
  4. Cook steamed white rice according to package instructions. Slice cucumbers and julienne the carrots while rice cooks.
  5. Preheat your oven to 400°F (200°C). Spread marinated chicken on a baking sheet lined with parchment paper. Bake for 40 minutes to 1 hour.
  6. Shred the chicken once it's cool enough to handle.
  7. Assemble each bowl with a base of rice, followed by shredded chicken, carrots, cucumbers, green onions, sesame seeds, and drizzle with gochujang spicy mayo.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 200IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

For the best flavor, marinate chicken thighs overnight. Customization is encouraged with your favorite vegetables, and serve with kimchi for added flavor.

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