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A juicy grilled Korean BBQ chicken sandwich on a toasted brioche bun with sesame slaw and kimchi.

Korean BBQ Chicken Sandwich

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 620
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 4 brioche bun s
  • 0.25 cup gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic , minced
  • 2 tablespoons light brown sugar
  • 1 tablespoon rice vinegar
  • 2 cups shredded green cabbage
  • 0.5 cup napa cabbage kimchi, chopped
  • 3 tablespoons mayonnais e
  • 1 tablespoon toasted sesame seeds
  • 2 green onions , thinly sliced

Method
 

  1. In a small mixing bowl, whisk together the gochujang, soy sauce, sesame oil, ginger, garlic, brown sugar, and rice vinegar until smooth.
  2. Place the chicken thighs in a large bowl and coat with two-thirds of the gochujang mixture; reserve the remaining third for glazing.
  3. Allow the chicken to marinate for a minimum of 20 minutes at room temperature.
  4. In a separate bowl, combine the shredded cabbage, mayonnaise, and sesame seeds to create the slaw.
  5. Preheat a cast-iron grill pan or outdoor grill to medium-high heat (approximately 400°F/204°C).
  6. Place chicken on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  7. During the final 2 minutes of grilling, brush the reserved sauce onto the chicken to create a caramelized glaze.
  8. Lightly toast the brioche buns until golden brown.
  9. Assemble by spreading a thin layer of mayonnaise on the bottom bun, followed by the grilled chicken, a generous portion of sesame slaw, chopped kimchi, and sliced green onions.
  10. Close the sandwich and serve immediately.