[Korean Recipes] Griddled Gochujang Chicken Sandwich

Griddled Gochujang Chicken Sandwich has uses beyond those delectable yet ubiquitous cheesy Italian sandwiches. Here we are smothering chicken thighs in a spicy gochujang (Korean red chili paste) marinade, then grilling them to charred perfection on the panini maker. Mounds of “kimchi” slaw and a slightly crunchy curiously-addicting seaweed mayonnaise make for an intriguing fusion-style sandwich!

The “kimchi” slaw is not really a kimchi at all, as it is not pickled nor fermented – but it is a crisp slaw with vibrant kimchi flavors such as chili, ginger, and garlic.

The sandwiches are enjoyed with Bek Se Ju, a Korean glutinous rice-based fermented alcoholic beverage infused with ginseng and several other herbs which is especially good with spicy grilled chicken.

Griddled Gochujang Chicken Sandwich Recipe

Gochujang Chicken Marinade

4 T. gochujang (korean red chili paste)
3 T. mirin
1 T. sesame oil
1 T. soy sauce
1 1/2 T. fresh lime juice

Whisk all the marinade ingredients together.

Coat 1 1/2 lbs. boneless skinless chicken thighs with the marinade, cover and refrigerate 1 hour. (Makes about 5 sandwiches).

Let the chicken come close to room temperature. Grill on a medium-hot panini maker or grill pan until cooked through and slightly charred.

“Kimchi” Slaw:
3 c. shredded napa cabbage
2 medium carrots, shaved into ribbons
3 scallions, sliced

Dressing:
3 T. sesame oil
2 T. seasoned rice wine vinegar
1 t. fish sauce
1 t. mirin
1/2 t. gochugaru (korean red chili powder)
1 t. garlic, minced
1 t. ginger, minced
1/4 t. salt
chili threads, a generous pinch

Whisk all the ingredients for the dressing together then set aside.

In a large bowl – toss cabbage, carrots, and scallions. Dress the slaw just before ready to serve the sandwiches.

Seaweed Mayonnaise:
1/2 c. roasted seasoned seaweed, crumbled
1/4 c. mayonnaise
salt and pepper

Prepare the mayo last. Fold mayonnaise into the seaweed. Season to taste with salt and pepper.

To Assemble the Sandwiches:

Slice sandwich rolls horizontally, then brush the interior with olive oil. Toast until light golden brown. Spread seaweed mayo on the bottom half of the roll. Top with a griddled chicken thigh then generously mound the “kimchi” slaw on top. Cover with the top of the bun and secure with a pick.

Pour some chilled Bek Se Ju…

Bek Se Ju literally means 100-years-old-wine. Its herbal ginseng and ginger flavors are especially refreshing paired with Griddled Gochujang Chicken.

This recipe and image sources are referred in website: Tastewiththeeyes.com. Thanks so much!