Chicken Bulgogi Bowls with Gochujang Spicy Mayo (2024)

Feeling all the feels for these shredded chicken bulgogi bowls with gochujang spicy mayo. Paired with a super spicy, and super easy Gochujang spicy mayo. These would be great wrapped in lettuce wraps as well but I am living for it in a bowl with shredded carrots, Persian cucumbers and jasmine rice.

Simple but SO delicious, and perfect for a weeknight dinner. The inspired bulgogi marinade of the chicken is filled with tons of flavor aromatics like ginger, garlic, Gochujang, sesame oil and more. Even better, it’s baked and crisped in the oven so = less mess but just as tender and juicy.

What is Gochujang?

Gochujang is a fermented red chili paste that is a popular ingredient in Korean cuisine and cooking. It’s salty, sweet and savory. If you want more gochujang recipes, you can check out our Gochujang Miso Ramen Noodles and Crispy Smashed Potatoes with Gochujang Spicy Mayo.

What ingredients do you need for these chicken bulgogi bowls?

In The Chicken Bulgogi Marinade:For our marinade, we are making this with Korean red pepper flakes, brown sugar, soy sauce, red wine vinegar, gochujang, honey, ginger, garlic cloves, Asian pear and sesame oil.

Chicken Thighs: Chicken breasts will work too, you can also swap with any other protein like beef or pork, as well.

For The Gochujang Spicy Mayo:It’s easy! Gochujang, mayo, red wine vineger, sriracha, sugar, salt and black pepper to taste.

For The Bowl: Carrots, cucumbers, green onions, sesame seeds, steamed white rice! Some kimchi would also work great with this chicken bulgogi, or alongside some Ssamjang.

Steps to make bulgogi chicken recipe

Marinate your chicken

Make your marinade with all the ingredients in a small bowl and stir well. This will be our bulgogi sauce. Begin by marinating your chicken with all the ingredients, place in the fridge and preheat your oven to 400 degrees F. (either marinate overnight or wait 30 minutes to 1 hr)

Make your gochujang mayo

In the meantime, make your mayo by mixing everything together, slice your cucumbers, carrots, and make your white rice.

Bake and shred chicken

Place your chicken on a baking sheet and cook until crispy and cooked throughout, about 40 minutes -1 hour, until filly cooked. Shred immediately and assemble your bowls! You can also make this in a pan or skillet on the stovetop as well if you prefer!

Finish off in a bowl with your mayo and rice. We are also serving with cucumber, carrots and green onions.

Looking for more chicken ideas? Check out the below.

• Spicy Chicken Wontons
• Lemon Chicken Orzo Soup
• Chicken Katsu with Homemade Tonkatsu Sauce

If you do make this Chicken Bulgogi Bowlrecipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me onInstagramand through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for ourNewsletterhere as well!

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