Chicken Bulgogi Bowls with Gochujang Spicy Mayo Bliss

Discover the irresistible Chicken Bulgogi Bowls with Gochujang Spicy Mayo, a perfect weeknight dinner that balances bold flavors and healthy ingredients.

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Course: Main Dishes

Cuisine: Korean

Keyword: Chicken Bulgogi, Gochujang, Healthy Bowls, Korean cuisine, quick dinner, Spicy Mayo

Prep Time: 10

Cook Time: 40

Marinating Time: 30

Total Time: 1 20

Servings: bowls

Calories: 500kcal

Equipment

Oven
Baking Sheet
Parchment Paper
medium bowl
small bowl
Pot
Resealable bag

Ingredients

For the Marinade

1 tablespoon Korean red pepper flakes adds a delightful heat to your chicken; adjust to taste
2 tablespoons Brown sugar balances the spice with a hint of sweetness
¼ cup Soy sauce infuses savory notes, enhancing the overall flavor
2 tablespoons Red wine vinegar provides a tangy kick that brightens the marinade
2 tablespoons Gochujang the star ingredient for a rich, umami flavor; don’t skip this
1 tablespoon Honey natural sweetness to complement the spicy and savory elements
1 tablespoon Ginger freshly grated offers a warm, aromatic touch
1 medium Asian pear tenderizes the chicken while adding a subtle sweetness
1 tablespoon Toasted sesame oil brings a nutty richness that elevates the dish

For the Chicken

1 pound Chicken thighs juicy and full of flavor; perfect for these bowls

For the Spicy Mayo

2 tablespoons Gochujang gives the mayo a spicy kick; great to adjust to your heat preference
½ cup Mayo creamy base that balances the heat perfectly
1 tablespoon Red wine vinegar adds additional acidity for a well-rounded flavor
1 teaspoon Sriracha adds even more spice; tailor it to your liking
1 teaspoon Sugar rounds out the flavors and cuts the heat slightly
Salt and pepper season to your personal taste

For the Bowls

1 cup Carrots refreshing crunch that adds color and nutrition
1 cup Cucumbers cool, crisp contrast to the warm chicken
¼ cup Green onions sprinkle for brightness and a fresh flavor
1 tablespoon Sesame seeds for garnish, adding a touch of crunch and visual appeal
2 cups Steamed white rice a comforting base that soaks up all the delicious flavors

Instructions

Step-by-Step Instructions

Make the Marinade: In a small bowl, combine the Korean red pepper flakes, brown sugar, soy sauce, red wine vinegar, gochujang, honey, freshly grated ginger, and finely chopped Asian pear. Stir the mixture well until it's smooth and evenly combined. Place the chicken thighs into a resealable bag or dish, pour the marinade over the chicken, ensuring it's fully coated. Marinate in the fridge for at least 30 minutes, or up to overnight for maximum flavor.
Preheat the Oven: When you’re ready to cook, preheat your oven to 400 degrees F (200 degrees C). This temperature is perfect for roasting the marinated chicken, ensuring it becomes juicy while developing a beautifully crispy exterior. As the oven preheats, prepare your baking sheet by lining it with parchment paper for easy cleanup.
Prepare the Gochujang Spicy Mayo: While the oven is heating, whisk together additional gochujang, mayo, red wine vinegar, sriracha, sugar, and salt and pepper to taste in a medium bowl. Mix until the combination is smooth and well-blended. This zesty mayo will enhance your Chicken Bulgogi Bowls with Gochujang Spicy Mayo's rich flavor, so set it aside in the fridge to chill while you work on the other components.
Slice the Vegetables and Cook the Rice: Next, slice the cucumbers and carrots into thin, bite-sized pieces. Set these aside to maintain their crispness for serving. In a separate pot, prepare your steaming method for white rice, following package instructions to ensure it’s fluffy and ready to serve alongside the bowls.
Bake the Chicken: Take the marinated chicken out of the fridge and arrange the thighs on the prepared baking sheet, ensuring they are spread out evenly. Bake in the preheated oven for about 40 minutes, or until the chicken reaches an internal temperature of 165 degrees F (75 degrees C) and has a slight char on the edges, indicating it's crispy and ready.
Shred the Chicken: Once the chicken is cooked perfectly, remove it from the oven and let it rest for a few moments. Use two forks to shred the chicken into bite-sized pieces while it’s still warm. This shredding step helps to keep the chicken tender and incorporates that delicious marinade flavor throughout.
Assemble Your Bowls: Now it’s time to bring your Chicken Bulgogi Bowls with Gochujang Spicy Mayo to life! In each bowl, start with a generous scoop of steamed white rice as the base. Top with shredded chicken, a drizzle of gochujang mayo, and arrange the sliced cucumbers, carrots, and a sprinkle of chopped green onions on top for a burst of color and freshness. Finish with a sprinkle of sesame seeds for a delightful crunch!

Notes

Marinating Time: Ensure you allow the chicken to marinate for at least 30 minutes or ideally overnight for deeper flavor absorption. Adjust the amount of gochujang based on your heat preference; start with a smaller amount if you're unsure. Instead of just baking, broil the chicken in the last few minutes for an extra crispy texture on the edges. Use a rice cooker for perfectly fluffy rice. Add the sliced cucumbers and carrots just before serving to keep them crisp and crunchy.

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