Griddled Gochujang Chicken Sandwich, “Kimchi” Slaw, Seaweed Mayo
Our panini maker 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.
- 3 c. shredded napa cabbage
- 2 medium carrots, shaved into ribbons
- 3 scallions, sliced
- 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.
- 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.
Comfort Food Feast
Comfort Food Feast is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite comfort foods. Be sure to check out the Pinterest Board with over 100,000 followers called Let’s Pull Up A Chair! And if these Griddled Gochujang Chicken Sandwiches got you in the mood for all things chicken, you might enjoy taking a peek at other chicken recipes from some fabulous bloggers below…
Jeanette’s Healthy Living: Slow Cooker White Chicken Chili with Green Chilies
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Weelicious: Roast Chicken with Caramelized Lemons
Devour: Giada’s Top Chicken Dinners
Taste With The Eyes: Griddled Gochujang Chicken Sandwich, “Kimchi” Slaw and Seaweed Mayo
Napa Farmhouse 1885: Italian Chicken Stew with Olives and Kale
Red or Green?: Oven-Fried Tortilla Chicken Drumsticks
Blue Apron Blog: 5 Not Boring Weeknight Chicken Recipes
Virtually Homemade: Chicken Puttanesca
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Domesticate Me: Crispy Baked Chicken Tenders with Sriracha Honey Mustard (Gluten-Free!)
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In Jennie’s Kitchen: How to Roast a Chicken
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6 thoughts on “Griddled Gochujang Chicken Sandwich, “Kimchi” Slaw, Seaweed Mayo”
Oh my goodness…. I really, really want to make this so that I can eat!!! Looks so delicious. I am literally drooling here. The recipe is quite simple and I can’t wait to make this! Seaweed mayo? You are genius, LL!! <3
What a great looking sandwich…I’ll be on the lookout for the Korean chili paste.
This recipe is super, super delicious. The gochujang marinade is perfect! Thank you for posting!