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Korean BBQ Chicken Sandwich with Cabbage Slaw

Juicy chicken marinated in Korean BBQ sauce and gochujang.
Topped with fresh cabbage slaw and served on toasted buns.
An easy, flavorful sandwich perfect for lunch or dinner.
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Ingredients
  

For the Korean BBQ Chicken

  • 2 lbs boneless skinless chicken thighs or chicken breasts
  • 1/2 cup low-sodium soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp honey
  • 2 tbsp gochujang Korean fermented red chili paste
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 4 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 1 tbsp toasted sesame seeds
  • 2 green onions thinly sliced

For the Cabbage Slaw

  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium carrot julienned
  • 2 tbsp mayonnaise
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • Salt to taste
  • Black pepper to taste

For Assembly

  • 4 brioche or potato sandwich buns
  • Butter for toasting buns
  • Extra gochujang or Korean BBQ sauce optional

Instructions
 

  • In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, sesame seeds, and green onions.
  • Add the chicken and toss until fully coated in the marinade.
  • Marinate for 20 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor.
  • In a large bowl, combine the green cabbage, red cabbage, and carrot.
  • In a small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper.
  • Pour the dressing over the cabbage mixture and toss well to combine.
  • Refrigerate the slaw until ready to serve.
  • Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil if needed.
  • Cook the chicken for 6–7 minutes per side until caramelized and cooked through, reaching an internal temperature of 165°F (74°C).
  • Let the chicken rest for 5 minutes before slicing.
  • Split the buns and lightly butter each side.
  • Toast the buns in a skillet or under a broiler until golden brown.
  • Assemble the Korean BBQ Chicken Sandwich by placing the chicken on the bottom bun.
  • Spoon over extra sauce if desired.
  • Top with a generous portion of cabbage slaw.
  • Finish with the top bun and serve immediately.

Notes

  • Brioche buns provide a rich, buttery flavor that pairs beautifully with the spicy chicken.
  • Potato buns offer a softer texture and excellent durability.
  • Serve with sweet potato fries, roasted potatoes, or a simple cucumber salad.
  • Leftover chicken can be used in wraps, rice bowls, or salads.