Korean BBQ Chicken Cabbage Slaw (Print View)
Grilled Korean BBQ chicken and fresh cabbage slaw nestle in a toasted sandwich bun for bold, juicy flavor.
# What You'll Need:
→ Korean BBQ Chicken
01 -
2 pounds boneless, skinless chicken thighs
02 -
1/2 cup low-sodium soy sauce
03 -
3 tablespoons brown sugar
04 -
1 tablespoon honey
05 -
2 tablespoons gochujang (Korean red chili paste)
06 -
1 tablespoon rice vinegar
07 -
1 tablespoon sesame oil
08 -
4 garlic cloves, minced
09 -
1 teaspoon fresh ginger, grated
10 -
1 tablespoon toasted sesame seeds
11 -
2 green onions, thinly sliced
→ Cabbage Slaw
12 -
3 cups shredded green cabbage
13 -
1 cup shredded red cabbage
14 -
1 medium carrot, julienned
15 -
2 tablespoons mayonnaise
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1 tablespoon rice vinegar
17 -
1 teaspoon granulated sugar
18 -
Salt, to taste
19 -
Black pepper, to taste
→ Assembly
20 -
4 sandwich buns (brioche or potato)
21 -
Butter, for toasting
22 -
Extra gochujang or Korean BBQ sauce, for serving (optional)
# Directions:
01 -
In a bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and toasted sesame seeds. Add chicken thighs and toss until fully coated. Allow to marinate for a minimum of 20 minutes at room temperature or up to 2 hours in the refrigerator for enhanced flavor.
02 -
Combine shredded green cabbage, red cabbage, and julienned carrot in a large bowl. In a separate small bowl, whisk mayonnaise, rice vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate until needed.
03 -
Heat a cast-iron skillet or grill pan over medium-high heat and lightly oil if necessary. Place marinated chicken thighs in the pan and cook for 6 to 7 minutes per side, or until deeply charred and fully cooked. Allow chicken to rest for 5 minutes before slicing or serving whole.
04 -
Slice buns and spread cut sides with a layer of butter. Toast on a skillet or under a broiler until golden and crisp at the edges.
05 -
Place grilled chicken on the bottom half of each toasted bun. Spoon over extra Korean BBQ sauce or gochujang if desired. Top generously with cabbage slaw, close with the upper bun, and serve hot.
# Notes:
01 -
Marinate chicken for up to 2 hours for maximum depth of flavor.
02 -
Resting the chicken before slicing retains its juiciness.
03 -
Slaw can be made a few hours in advance; chilling intensifies its crunch.