As the aroma of marinated chicken hits the grill, my mind whirls with memories of summer cookouts and joyful gatherings. This Korean BBQ Chicken Sandwich with Cabbage Slaw captures that spirit perfectly; it’s a celebration of flavors that offers both comfort and excitement. With its tender, charred chicken enveloped in a soft, buttery bun, and a crisp, refreshing slaw to elevate every bite, this recipe is not only quick to whip up, but also versatile enough to satisfy everyone at the table—meat lovers and vegans alike can enjoy their own versions! Whether you’re hosting a laid-back dinner or soaking in the sun on a lazy weekend, this sandwich brings vibrant taste and a smile to the table. So, are you ready to dive into a world of savory goodness? Let’s get cooking!
Why is this sandwich a must-try?
Bold flavors: The enchanting blend of Korean BBQ spices dances on your palate, giving you an unforgettable taste adventure.
Easy to Prepare: This recipe comes together in a snap, making it perfect for busy weeknights or impromptu gatherings.
Endless Versatility: Whether you choose chicken, tofu, or tempeh, there’s a delicious option for everyone, including those opting for gluten-free diets.
A Crunchy Twist: Topped with crunchy cabbage slaw, every bite bursts with freshness and texture that will keep you coming back for more!
Enjoy this alongside a refreshing salad or a serving of Grilled Chicken Bites for a complete meal that delights the senses!
Korean BBQ Chicken Sandwich Ingredients
For the Chicken
• Boneless Skinless Chicken Thighs – Ideal for a juicier and more flavorful sandwich; breasts can be substituted if preferred.
• Soy Sauce – Adds a savory umami flavor; consider low-sodium for a healthier option.
• Brown Sugar – Enhances sweetness and caramelization; raw or coconut sugar can also work well.
• Honey – Provides depth and sweetness; replace with maple syrup for a vegan alternative.
• Gochujang – Delivers that signature spicy flavor; substitute with another chili paste if needed, but flavor depth will be compromised.
• Rice Vinegar – Adds a balancing acidity; can use apple cider vinegar instead.
• Sesame Oil – Offers a nutty undertone; consider peanut oil if needed, though it changes the flavor slightly.
• Garlic (minced) – Elevates the overall taste; using fresh garlic is highly recommended.
• Fresh Ginger (grated) – Infuses warmth and complexity; fresh ginger is best for this dish.
• Toasted Sesame Seeds – For added crunch and nuttiness; optional if you prefer a simpler slaw.
For the Cabbage Slaw
• Green and Red Cabbage – Essential for crunch and color; any fresh cabbage variety will do.
• Carrot (julienned) – Adds sweet crunch to the slaw; can also swap in bell peppers for variety.
• Mayonnaise – Brings creaminess to the slaw; use Greek yogurt for a lighter version.
• Sugar and Seasonings – Adjust to taste for balanced dressing.
For Assembly
• Brioche or Potato Sandwich Buns – Soft and fluffy base for your sandwich; gluten-free buns are available for those with dietary restrictions.
• Butter (for toasting) – Enhances flavor and texture; olive oil is a great dairy-free option or simply omit.
This Korean BBQ Chicken Sandwich with Cabbage Slaw is a delightful fusion of flavors that’s sure to become a crowd-pleaser!
Step‑by‑Step Instructions for Korean BBQ Chicken Sandwich with Cabbage Slaw
Step 1: Marinate the Chicken
In a large mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and sesame seeds. Add the boneless skinless chicken thighs to the marinade, ensuring they’re well-coated. Cover and refrigerate for at least 20 minutes, allowing up to 2 hours for deeper flavors to infuse, while the mixture thickens and becomes aromatic.
Step 2: Prepare the Cabbage Slaw
In a large bowl, combine shredded green and red cabbage along with julienned carrots. In a separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss thoroughly to combine, ensuring every piece is coated. Refrigerate the slaw while it thickens and the flavors meld for about 15 minutes before serving.
Step 3: Cook the Chicken
Heat a skillet or grill over medium-high heat and add a splash of oil to prevent sticking. Once hot, place the marinated chicken thighs on the surface and cook for 6-7 minutes per side, or until they are nicely charred and cooked through to an internal temperature of 165°F (75°C). After cooking, let the chicken rest for 5 minutes before slicing it into strips.
Step 4: Toast the Buns
While the chicken rests, melt butter in a separate skillet over medium heat. Slice the brioche or potato sandwich buns in half and place them cut-side down in the skillet. Toast until golden brown and crispy, usually about 2-3 minutes. Keep a close eye on them to prevent burning, as this step enhances the flavor of your Korean BBQ Chicken Sandwich with Cabbage Slaw.
Step 5: Assemble the Sandwich
On the bottom half of each toasted bun, layer slices of the cooked chicken. Optionally drizzle with extra BBQ sauce for added flavor. Top generously with the creamy cabbage slaw for crunch and freshness. Finally, place the top half of the bun over the slaw, pressing gently to hold together. Serve the sandwiches immediately, enjoying the vibrant blend of textures and flavors!
Expert Tips for Korean BBQ Chicken Sandwich
-
Marinate Longer: For maximum flavor, marinate the chicken for at least 2 hours. This ensures the Korean BBQ Chicken Sandwich has deep, rich flavors.
-
Don’t Rush The Rest: After cooking, let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the sandwich moist.
-
Toast the Buns Well: Ensure the buns are golden brown when toasting. A well-toasted bun enhances the overall texture of the sandwich and prevents sogginess.
-
Crunchy Slaw: Allow the cabbage slaw to chill for a bit before serving. This enhances its crunchiness and allows the flavors to meld beautifully in your Korean BBQ Chicken Sandwich.
-
Layer Thoughtfully: When assembling, layer the chicken and slaw carefully. This not only improves presentation but also ensures each bite is packed with flavor!
How to Store and Freeze Korean BBQ Chicken Sandwich
Fridge: Store leftover cooked chicken and cabbage slaw separately in airtight containers for up to 2 days to maintain freshness. Assemble just before serving for the best texture.
Freezer: If you have extra marinated chicken, freeze it in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight and cook as directed when ready to enjoy.
Reheating: For reheating, warm chicken in a skillet over medium heat until heated through, about 5-7 minutes. The Korean BBQ Chicken Sandwich can be toasted again to revive its original crunch!
Cabbage Slaw Storage: If prepared in advance, the slaw can last in the fridge for up to 3 days, but it’s best fresh for optimal crunch and taste in your sandwich.
Korean BBQ Chicken Sandwich with Cabbage Slaw Variations
Feel free to get creative and tailor this recipe to your taste buds with these fun twists!
-
Vegetarian Option: Substitute the chicken with grilled tofu, tempeh, or seitan for a delicious plant-based alternative. Each option brings its own unique texture and flavor!
-
Gluten-Free Buns: Opt for gluten-free buns to accommodate those with dietary restrictions; it doesn’t compromise the delightful experience of this sandwich.
-
Extra Crunch: Mix in radishes or snap peas in your cabbage slaw for added crunch and vibrant color. You can also add sliced bell peppers during preparation.
-
Spicy Kick: If you love heat, add sliced jalapeños or extra gochujang to the sauce for a fiery flavor punch that will elevate your sandwich experience.
-
Herby Delight: Toss in chopped fresh herbs like cilantro or basil to the slaw for a pop of freshness that complements the rich flavors of the chicken beautifully.
-
Creamy Variants: Swap mayonnaise for avocado or Greek yogurt for a refreshing, creamy slaw dressing that adds a unique twist.
-
Sweet Touch: Add diced mango or pineapple to the slaw for a touch of sweetness that pairs beautifully with the savory Korean BBQ flavors; it adds a refreshing tropical flair!
Exploring variations is part of the fun! Enjoy this dish with a side of Grilled Chicken Sweet Potato Bowl, and let those flavors mingle for a delightful feast.
What to Serve with Korean BBQ Chicken Sandwich with Cabbage Slaw
As you savor the delicious flavors of your Korean BBQ Chicken Sandwich, consider enhancing your meal with these delightful side dishes and drinks.
-
Crispy French Fries: Perfectly golden and salted, the crunch of fries contrasts wonderfully with the soft sandwich textures. Dip them in your favorite sauce for an extra treat!
-
Refreshing Cucumber Salad: A light cucumber salad, dressed in a tangy vinaigrette, offers a cooling balance to the bold flavors of the sandwich and adds a refreshing crunch.
-
Kimchi: For a true Korean experience, serve this tangy, fermented side alongside your sandwich. The spices and sourness elevate every bite for a flavor explosion.
-
Sweet Potato Wedges: Roasted sweet potato wedges with a sprinkle of sea salt provide a delightful sweetness that pairs beautifully with the savory BBQ chicken.
-
Coleslaw: A tangy coleslaw complements the flavors of the sandwich, enhancing the crunchy element while maintaining an effortless, casual vibe.
-
Light Beer or Seltzer: Elevate your meal with a crisp, refreshing light beer or a bubbly seltzer. The effervescence accompanies the flavor beautifully while cleansing the palate.
-
Mango Smoothie: On warmer days, a luscious mango smoothie offers a sweet and refreshing finish, harmonizing with the savory richness of the sandwich.
Make Ahead Options
These Korean BBQ Chicken Sandwiches with Cabbage Slaw are ideal for meal prepping, making your busy weeknights a breeze! You can marinate the chicken up to 24 hours in advance, allowing it to soak in all those incredible flavors. The cabbage slaw can also be prepared ahead and stored in the refrigerator for up to 3 days; just keep it in an airtight container to maintain its crispness. When you’re ready to enjoy your sandwiches, cook the marinated chicken and toast the buns just before serving for that fresh, hot taste. This way, you’ll have a quick and delicious meal that’s just as satisfying as if you’d made it from scratch right then!
Korean BBQ Chicken Sandwich with Cabbage Slaw Recipe FAQs
How do I choose ripe and fresh ingredients for the slaw?
Absolutely! For the cabbage, look for heads that feel heavy and firm, with vibrant colors. Avoid any that have dark spots or wilting leaves. For carrots, select those that are crisp and smooth, with unblemished skin. Choosing fresh ingredients will elevate the crunch in your Korean BBQ Chicken Sandwich with Cabbage Slaw!
What’s the best way to store leftovers?
Very! Store the cooked chicken and cabbage slaw separately in airtight containers in the fridge. They’ll stay fresh for up to 2 days. This separation keeps the bun from getting soggy. When you’re ready to enjoy, simply assemble the sandwich just before eating for optimal texture.
Can I freeze the marinated chicken?
Absolutely! If you want to prepare ahead of time, place the marinated chicken in a freezer-safe bag and store it for up to 3 months. When you’re ready to cook, just thaw it overnight in the fridge. This step makes sure the chicken retains its juicy flavor when grilled to perfection!
What should I do if my chicken is overcooked?
Not to worry! If your chicken becomes a bit dry, consider tossing it with a splash of extra soy sauce or a drizzle of BBQ sauce before serving. You can also serve it on the sandwich with a generous layer of slaw to help balance the moisture and flavor, making it enjoyably delicious!
Are there any dietary considerations for this recipe?
Yes! If serving to guests with allergies, ensure to check the soy sauce (ensure it’s gluten-free if needed) and mayonnaise options. For a vegan alternative, use tofu, tempeh, or seitan in place of chicken, and substitute mayo with Greek yogurt or a vegan mayo alternative. Your friends will thank you for catering to everyone’s preferences!
How long can I keep the cabbage slaw?
Very! The cabbage slaw can last in the fridge for up to 3 days. However, it’s best enjoyed fresh to ensure maximum crunchiness and flavor. If you prepare it in advance, store it tightly covered, and toss again before serving to revive those flavors!
Korean BBQ Chicken Sandwich with Cabbage Slaw Bliss
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and sesame seeds. Add the boneless skinless chicken thighs to the marinade. Cover and refrigerate for at least 20 minutes.
- In a large bowl, combine shredded green and red cabbage along with julienned carrots. In a separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper until smooth. Toss the dressing over the cabbage mixture.
- Heat a skillet or grill over medium-high heat and add a splash of oil. Place the marinated chicken thighs and cook for 6-7 minutes per side, until charred and cooked through. Let the chicken rest for 5 minutes before slicing.
- Melt butter in a skillet over medium heat, slice the buns in half, and toast until golden brown.
- Layer the cooked chicken on the bottom half of each toasted bun, drizzle with BBQ sauce, and top with the creamy cabbage slaw. Place the top half of the bun over the slaw and serve immediately.
Leave a Reply