Chicken Bulgogi Bowls with Spicy Mayo Recipe

If you’re on the hunt for a dinner that’s vibrant, packed with flavor, and impossibly crave-worthy, look no further than Chicken Bulgogi Bowls with Spicy Mayo. This dish brings together sweet and savory marinated chicken bulgogi, crunchy fresh veggies, hot steamed rice, and a drizzle of creamy, fiery spicy mayo for the ultimate cozy bowl that manages to feel both comforting and exciting. It’s the perfect meal when you want something special but still need things to be easy enough for a weeknight. Every bite sings with bold, satisfying flavor, and you’ll want to make it again and again.

Ingredients You’ll Need

The beauty of Chicken Bulgogi Bowls with Spicy Mayo is just how approachable the ingredient list is! Every component adds something essential—big flavors for the protein, freshness from the toppings, and a pop of heat and tang from the sauce. Here’s what you’ll gather for this flavor-packed bowl:

• Low-sodium soy sauce: Forms the savory, salty backbone of the marinade, making sure everything is perfectly seasoned.
• Gochujang: A staple Korean fermented chili paste that delivers a rich, spicy-sweet kick to the chicken and mayo alike.
• Light brown sugar: Balances heat and salt with a touch of molasses-y sweetness and helps caramelize the chicken.
• Toasted sesame oil: Brings deep nutty aroma and flavor that gives the marinade and mayo an irresistible richness.
• Garlic (fresh, minced): Adds a classic bold punch, making every bite lively and aromatic.
• Fresh ginger (minced): Brightens the dish up with spicy warmth and a little snap.
• Green onion (chopped): Delivers freshness in the marinade and makes a vibrant garnish.
• Boneless skinless chicken thighs: Stay juicy and tender, really soaking up the marinade for maximum flavor.
• Kewpie mayo: This Japanese-style mayo is creamier and a touch sweeter—perfect for spicy mayo!
• Sriracha or gochujang: Adds the essential heat to the sauce—use gochujang if you want things a little richer and thicker.
• Rice vinegar: A hint of tanginess to balance the richness of the mayo.
• Extra-virgin olive oil or neutral oil: For quick, even cooking and a subtle background flavor.
• Cooked white rice: The cozy, fluffy base that turns everything into a complete meal. Short-grain or jasmine is ideal.
• Shredded red cabbage: Crunchy and colorful, it adds a refreshing bite to every forkful.
• Shredded carrots: Bring just the right touch of natural sweetness and a pop of orange.
• English cucumber (sliced): Adds cooling crispness, balancing out spiciness and richness.
• Toasted and black sesame seeds: Not just beautiful—they add the perfect nutty finish.

How to Make Chicken Bulgogi Bowls with Spicy Mayo

Step 1: Marinate the Chicken

In a large mixing bowl, combine the soy sauce, gochujang, brown sugar, sesame oil, minced garlic, and ginger. Whisk them together until everything is blended into a glossy marinade. Stir in the chopped green onion, then add your chicken thighs (cut into thin strips). Toss to make sure every piece is coated, then cover the bowl. For the most flavor, let the chicken marinate in the fridge for at least two hours—or if you have time, overnight works best.

Step 2: Prepare the Spicy Mayo

While the chicken marinates, whisk together the kewpie mayo, sriracha (or gochujang), brown sugar, rice vinegar, soy sauce, sesame oil, minced garlic, and ginger in a small bowl. Pop it in the fridge so all the flavors meld and the sauce stays cool and creamy until it’s time to drizzle over your Chicken Bulgogi Bowls with Spicy Mayo.

Step 3: Get Your Rice and Veggies Ready

Cook your rice according to your preferred method. While it steams, prep your toppings: thinly slice the English cucumber, shred your carrots and red cabbage, and slice up the green onions. These crisp toppings will add contrast and crunch to the finished bowls.

Step 4: Cook the Chicken Bulgogi

When you’re ready to eat, heat a tablespoon of oil in a large skillet over medium-high heat. Using tongs, transfer the marinated chicken to the hot pan, spreading it out in an even layer. If everything doesn’t fit comfortably, cook in two batches. Let the chicken sear undisturbed for a few minutes so it gets a nice caramelized edge, then toss and stir until cooked through, juicy, and nicely browned—about 10 to 12 minutes total.

Step 5: Assemble the Bowls

Now for the best part! Scoop warm rice into deep bowls and top each with a generous helping of your sizzling chicken bulgogi. Arrange the red cabbage, carrots, and cucumber in little piles around the chicken. Drizzle a good amount of spicy mayo over everything, then finish with sliced green onions and a sprinkle of both toasted and black sesame seeds. Your Chicken Bulgogi Bowls with Spicy Mayo are ready to dazzle!

How to Serve Chicken Bulgogi Bowls with Spicy Mayo

Garnishes

Nothing takes these bowls over the top like the right garnish. Try adding extra green onion, a flurry of sesame seeds, or even a few sprigs of fresh cilantro. If you love extra heat, a few thinly sliced fresh chilies are a fantastic touch. A squeeze of lime or lemon at the table adds a zingy freshness, cutting through the richness and waking up your palate.

Side Dishes

Chicken Bulgogi Bowls with Spicy Mayo are pretty self-sufficient, but some simple sides can make the meal feel even more special. Consider a quick cucumber salad, some lightly pickled radishes, or a small bowl of kimchi. Steamed edamame or a side of miso soup also work beautifully, adding a restaurant-style touch to your weeknight table.

Creative Ways to Present

For a fun twist, serve everything family-style on a big platter and let everyone build their own bowls, customizing each bite. If you’re prepping lunch for a busy week, layer the rice, chicken, and toppings in meal prep containers and keep the spicy mayo separate until just before serving. And for dinner parties, make mini versions of Chicken Bulgogi Bowls with Spicy Mayo as appetizers—you’ll have a show-stopping starter that gets everyone talking.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken, rice, veggies, and spicy mayo separately in airtight containers in the fridge. This keeps each component fresh and prevents sogginess. Properly stored, the chicken and rice will last up to 4 days, while the spicy mayo is best enjoyed within a week.

Freezing

The chicken bulgogi itself freezes wonderfully. Let it cool completely, then pack into a freezer-safe bag or airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. For best flavor and texture, it’s best to use freshly prepared veggies and spicy mayo each time you make Chicken Bulgogi Bowls with Spicy Mayo.

Reheating

Gently reheat the chicken bulgogi in a skillet over medium heat, adding a splash of water if it seems dry. The rice can be microwaved with a damp paper towel draped over the container to keep it fluffy. Reheat only what you plan to eat; fresh veggies and spicy mayo should always be added just before serving for that bright, crisp finish.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs stay juicier and soak up more flavor, chicken breast is a leaner option and still tastes delicious. Just be careful not to overcook, as breast meat dries out faster than thighs.

How spicy are Chicken Bulgogi Bowls with Spicy Mayo?

The heat level is pretty customizable. Using sriracha in the mayo tends to be a bit milder than gochujang. If you’re sensitive to spice, start with less chili paste and adjust up to your preference. And of course, you can always serve extra spicy mayo on the side for the heat-lovers.

What’s the best way to shred cabbage and carrots for the bowls?

A sharp knife or mandoline makes quick work of the cabbage, while a julienne peeler or box grater is perfect for the carrots. If you’re short on time, grab a bag of premade coleslaw mix—it works great as a shortcut.

Can these bowls be made gluten free?

For a gluten free version, use tamari or certified gluten free soy sauce in both the marinade and the spicy mayo. Double-check that your gochujang and sriracha are gluten free as well, as some brands use wheat as a thickener.

Are there vegetarian alternatives for Chicken Bulgogi Bowls with Spicy Mayo?

Definitely! Try swapping the chicken for extra-firm tofu, tempeh, or even portobello mushrooms. Marinate and cook them the same way, and you’ll have all those bulgogi bowl flavors in a plant-based package.

Final Thoughts

There’s something irresistible about Chicken Bulgogi Bowls with Spicy Mayo—they’re bold, colorful, completely satisfying, and just honestly fun to eat. If you’re craving a meal that’s as impressive as it is approachable, this recipe might just become your new weeknight MVP. Gather your ingredients, give it a try, and let yourself fall in love with every drizzly, punchy bite!

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