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A close-up shot of the gochujang chicken being glazed in a pan for the Spicy Korean BBQ Chicken Sandwich.

Spicy Korean BBQ Chicken Sandwich (The Ultimate Recipe)

This Spicy Korean BBQ Chicken Sandwich recipe features tender, juicy chicken grilled to perfection and smothered in a fiery, sweet, and savory homemade gochujang sauce, served on a toasted brioche bun with crunchy slaw.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Korean
Calories: 580
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Ingredients Equipment Method Notes

Ingredients
  

For the Spicy Korean BBQ Sauce
  • 1/3 cup gochujang (Korean chili paste)
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp brown sugar packed
  • 1 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
For the Sandwich
  • 4 boneless, skinless chicken breasts about 6 oz each, pounded to 1/2-inch thickness
  • 1 tsp vegetable oil for cooking
  • 4 brioche buns split and toasted
  • 2 cups shredded cabbage or coleslaw mix
  • 1/4 cup mayonnaise
  • 1 tsp rice vinegar for the slaw
  • 1/2 tsp sugar for the slaw

Equipment

  • 1 Large Skillet or Grill
  • 2 Mixing bowls
  • 1 Whisk

Method
 

  1. In a small bowl, whisk together all ingredients for the Spicy Korean BBQ Sauce: gochujang, soy sauce, brown sugar, 1 tbsp rice vinegar, sesame oil, garlic, and ginger. Set aside.
  2. Pat the chicken breasts dry and season lightly with salt and pepper. In a separate bowl, combine the shredded cabbage, mayonnaise, 1 tsp rice vinegar, and sugar for the slaw. Mix well and set aside.
  3. Heat vegetable oil in a large skillet or on a grill over medium-high heat. Cook chicken for 4-6 minutes per side, until cooked through (internal temperature reaches 165°F).
  4. In the final minute of cooking, brush the chicken generously on both sides with the prepared BBQ sauce, allowing it to caramelize slightly.
  5. Toast the brioche buns. Place a piece of saucy chicken on each bottom bun, top with a generous portion of slaw, and cover with the top bun. Serve immediately.

Notes

For an extra kick, add a teaspoon of sriracha or gochugaru to your sauce.
Toasting the buns with a little butter in the skillet adds amazing flavor and prevents them from becoming soggy.