Can I use store-bought BBQ sauce?

Yes — look for one with gochujang or add a spoonful to amplify authenticity.

Is this a spicy sandwich?

Gochujang has heat plus sweet umami. Adjust quantity to taste. Add more honey to dial down the burn.

What about a vegan option?

Press tofu, marinate, then grill or pan-sear until caramelized. Tempeh or seitan work great too.

Can this be made on a weeknight?

Absolutely. Marinate briefly, make slaw in five minutes, and pan-sear. Total time ~30–40 minutes.

Best Korean Chicken Sandwich - Ultimate Korean BBQ Chicken Sandwich with Cabbage Slaw

Name: Ultimate Korean BBQ Chicken Sandwich with Cabbage Slaw — Best Korean Chicken Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 lbs boneless, skinless chicken thighs (breasts work too, but thighs keep things extra tender); 1/2 cup low-sodium soy sauce; 3 tbsp brown sugar; 1 tbsp honey; 2 tbsp gochujang (Korean chili paste); 1 tbsp rice vinegar; 1 tbsp sesame oil; 4 garlic cloves, finely minced; 1 tsp grated fresh ginger; 1 tbsp toasted sesame seeds; 2 green onions, sliced thin; 3 cups shredded green cabbage; 1 cup shredded red cabbage; 1 medium carrot, cut into thin matchsticks; 2 tbsp mayonnaise; 1 tbsp rice vinegar; 1 tsp sugar; Salt & black pepper; 4 brioche or potato buns; A little butter for toasting; Extra gochujang or Korean BBQ sauce (optional)

Description

Turn your weeknight dinner into something crave-worthy with this juicy Korean-style BBQ chicken piled high on soft buns and finished with a crunchy, tangy slaw. It’s messy in the best possible way.

Ingredients

Scale

Korean BBQ Chicken

2 lbs boneless, skinless chicken thighs (breasts work too, but thighs keep things extra tender)
1/2 cup low-sodium soy sauce
3 tbsp brown sugar
1 tbsp honey
2 tbsp gochujang (Korean chili paste)
1 tbsp rice vinegar
1 tbsp sesame oil
4 garlic cloves, finely minced
1 tsp grated fresh ginger
1 tbsp toasted sesame seeds
2 green onions, sliced thin

Cabbage Slaw

3 cups shredded green cabbage
1 cup shredded red cabbage
1 medium carrot, cut into thin matchsticks
2 tbsp mayonnaise
1 tbsp rice vinegar
1 tsp sugar
Salt & black pepper

To Build the Sandwich

4 brioche or potato buns
A little butter for toasting
Extra gochujang or Korean BBQ sauce (optional)

Instructions

1. Marinate the Chicken

Stir together the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, and sesame seeds in a bowl until everything blends into a glossy marinade. Add the chicken thighs and coat them thoroughly. Leave the mixture to soak up flavor for about 20 minutes on the counter, or chill it for up to 2 hours for a deeper punch.

Bonus: This marinade works wonders on kabobs, wings, or anything you feel like grilling.

2. Prepare the Slaw

While the chicken is hanging out in its marinade, toss the green cabbage, red cabbage, and carrot into a bowl. In a separate small bowl, whisk together the mayo, rice vinegar, sugar, salt, and pepper. Pour that creamy tangy dressing over the veggies and mix until everything is evenly coated. Refrigerate until needed so the flavors settle in.

3. Cook the Chicken

Set a cast-iron skillet or grill pan over medium-high heat and lightly oil it if necessary. Lay the marinated chicken into the hot pan and cook for 6–7 minutes per side, or until it’s charred in spots and fully cooked. The sugars in the marinade help it caramelize beautifully. Let the chicken rest for 5 minutes before slicing.

4. Toast the Buns

Spread a thin layer of butter on the cut sides of the buns, then toast them in the skillet or under the broiler until they’re golden and crisp. This step gives the sandwich structure and keeps the buns from getting soggy.

5. Assemble & Serve

Place the chicken—whole or sliced—onto the bottom bun. Add a spoonful of extra sauce if you like things saucy, then pile on a generous mound of the chilled slaw. Finish with the top bun and serve immediately.