Chicken Bulgogi

• 1/4 cup (60 ml) low-sodium soy sauce
• 2 tbsp gochujang
• 2 tbsp light brown sugar
• 1 tbsp toasted sesame oil
• 4 cloves garlic, minced
• 1 tbsp fresh minced ginger
• 1 green onion, chopped
• 1 1/2 lbs (680 g) boneless skinless chicken thighs

Spicy Mayo

• 1/4 cup (50 g) kewpie mayo
• 1 1/2 tbsp sriracha or gochujang
• 1/4 tsp light brown sugar
• 1 tsp rice vinegar
• 1 tsp low-sodium soy sauce
• 1/2 tsp toasted sesame oil
• 1 clove garlic, minced or grated
• 1 tsp fresh minced ginger

Bowls

• 1 tbsp extra-virgin olive oil or neutral oil
• 3 cups cooked white rice
• 1 cup (90 g) shredded red cabbage
• 1 cup (90 g) shredded carrots
• 1/2 English cucumber, sliced
• 2 green onions, thinly sliced
• Toasted sesame seeds
• Black sesame seeds