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Chicken Bulgogi Bowls with Gochujang Spicy Mayo

Chicken Bulgogi Bowls with Gochujang Spicy Mayo Magic

Quick Chicken Bulgogi Bowls with Gochujang Spicy Mayo are a flavorful Korean dish that offers a punch of heat and customizable goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 45 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 Substitute with paprika for less heat.
  • 2 tablespoons Brown Sugar Coconut sugar is a good alternative.
  • ¼ cup Soy Sauce Use tamari for a gluten-free option.
  • 2 tablespoons Red Wine Vinegar Apple cider vinegar works as a substitute.
  • 2 tablespoons Gochujang Can be omitted for a milder sauce.
  • 1 tablespoon Honey Maple syrup can be substituted.
  • 1 tablespoon Ginger Fresh preferred but ground can substitute.
  • 1 medium Asian Pear Can replace with firm diced apple.
  • 1 tablespoon Toasted Sesame Oil Use regular sesame oil if toasted is unavailable.
  • 1.5 pounds Chicken Thighs Can substitute with chicken breasts, beef, or pork.
For the Gochujang Spicy Mayo
  • 2 tablespoons Gochujang Adjust quantity for preferred spice level.
  • ½ cup Mayonnaise Consider vegan mayo for dairy-free option.
  • 1 tablespoon Red Wine Vinegar Alternative: apple cider vinegar.
  • 1 teaspoon Sriracha Decrease for milder sauce.
  • 1 teaspoon Sugar Coconut sugar is a healthier choice.
  • ¼ teaspoon Salt Brings everything together.
For Assembly
  • 2 cups Vegetables Carrots, cucumbers, green onions, sesame seeds.
  • 2 cups Steamed White Rice Brown rice or quinoa can be used for healthier option.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment paper
  • measuring cups
  • Fork

Method
 

Step-By-Step Instructions
  1. In a large mixing bowl, combine Korean red pepper flakes, brown sugar, soy sauce, red wine vinegar, gochujang, honey, grated ginger, and finely diced Asian pear. Whisk until smooth and uniform. Add chicken thighs, cover with plastic wrap, and marinate for 30 minutes to 1 hour.
  2. In a separate bowl, mix gochujang, mayonnaise, red wine vinegar, sriracha, sugar, and a pinch of salt until creamy. Adjust sriracha based on spice preference and refrigerate.
  3. Rinse jasmine rice under cold water until clear. Cook according to package instructions, usually with 1 cup rice to 1.5 cups water for about 15-20 minutes. Fluff with a fork and set aside.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place marinated chicken thighs on the sheet and bake for 25-30 minutes until golden brown and cooked through.
  5. Let cooked chicken rest, then shred into bite-sized pieces with two forks. This will be the centerpiece of your bowls.
  6. Assemble bowls by placing rice, then shredded chicken, followed by fresh vegetables. Drizzle with gochujang mayo and sprinkle with sesame seeds.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 750mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 2500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Marinate overnight for deeper flavor. Use fresh vegetables for crunch. Substitute rice as desired. Serve with kimchi or pickled veggies for extra tang.

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