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A toasted brioche bun filled with glazed Korean BBQ chicken and a bright kimchi cabbage slaw.
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Korean BBQ Chicken Sandwich

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 520kcal

Ingredients

  • 600 g chicken breast, sliced into 0.5cm thin cutlets
  • 60 g Gochujang (Korean chili paste)
  • 30 ml soy sauce
  • 15 ml sesame oil
  • 20 g hone y
  • 10 g fresh ginger, grated
  • 10 g garlic , minced
  • 4 brioche bun s
  • 150 g green cabbage, shredded
  • 50 g cabbage kimchi, finely chopped
  • 30 g Kewpie mayonnaise
  • 15 ml rice vinegar

Instructions

  • Prepare the marinade by combining Gochujang, soy sauce, sesame oil, honey, ginger, and garlic in a glass mixing bowl.
  • Incorporate chicken cutlets into the marinade, ensuring total surface coverage, and refrigerate for 15 minutes.
  • Produce the slaw by mixing shredded cabbage, chopped kimchi, Kewpie mayonnaise, and rice vinegar in a separate container.
  • Place a heavy-bottomed non-stick skillet over medium-high heat (approx. 200C).
  • Sear the chicken cutlets for 3 to 4 minutes per side until the sugars in the marinade have caramelized and the internal temperature reaches 74C.
  • Slice the brioche buns and toast the interior surfaces until golden brown.
  • Assemble the sandwiches by layering equal portions of cooked chicken on the bottom bun, followed by a generous layer of kimchi slaw, and the top bun.