Go Back
Family enjoying a cozy Korean BBQ dinner at home with grilled meats and sides

Korean BBQ Chicken Sandwich with Cabbage Slaw

A delightful Korean BBQ chicken sandwich served with crunchy cabbage slaw, perfect for family gatherings and casual get-togethers.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 lbs boneless skinless chicken thighs (or breasts) Thighs provide more flavor and juiciness.
  • 1/2 cup low-sodium soy sauce For a gluten-free option, substitute with gluten-free soy sauce.
  • 3 tbsp brown sugar
  • 1 tbsp honey
  • 2 tbsp gochujang (Korean fermented red chili paste) Adjust based on heat preference.
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp toasted sesame seeds Adds crunch and flavor.
  • 2 green onions thinly sliced
For the Cabbage Slaw
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage Feel free to mix different colors and types.
  • 1 medium carrot, julienned
  • 2 tbsp mayonnaise
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • Salt and black pepper to taste
For the Sandwiches
  • 4 pieces brioche or potato sandwich buns
  • Butter for toasting buns
  • Extra gochujang or Korean BBQ sauce for dipping (optional)

Method
 

Marinate the Chicken
  1. In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, sesame seeds, and green onions.
  2. Add chicken thighs and toss to coat. Marinate for 20 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor.
Make the Cabbage Slaw
  1. In a large bowl, combine green cabbage, red cabbage, and carrot.
  2. In a small bowl, whisk mayo, rice vinegar, sugar, salt, and pepper. Pour over the cabbage mixture and toss well.
  3. Refrigerate until serving.
Cook the Chicken
  1. Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil if needed.
  2. Cook chicken for 6–7 minutes per side, until nicely caramelized and cooked through (165°F internal temp).
  3. Rest for 5 minutes, then slice or leave whole.
Toast the Buns
  1. Split buns, butter lightly, and toast them in the skillet or under a broiler until golden.
Assemble the Sandwiches
  1. Add chicken to the bottom bun, spoon on extra sauce if desired, top with a generous handful of slaw, and finish with the top bun.
  2. Serve warm.

Notes

For meal prep, marinate chicken a night before and prepare the slaw in advance. Leftover sandwiches can be stored in airtight containers in the refrigerator for about 3-4 days.