Korean-style Grilled Chicken Sandwiches
As any of our faithful readers, friends, or family may know, we do a fair amount of marinated grilled chicken in our house, especially on a bun with some veggies on the side. I was raised to marinate things overnight, and that’s how I roll to this day. The process also makes for quick weeknight meals during weeks when Elysabeth and I are both very pressed for time. I have been eyeing the pre-marinated meats at Hmart in Burlington for a while, but they only seem to sell them in large (> $10) packages with more than we need. I still wanted to try some Korean flavors, because I absolutely love the flavors of anything I’ve ever tried, from Galbi, to Bulgogi and Bibimbap. I wanted to emulate this a bit, so I got some Gochujang and went to town. I think this ended up somewhere in the territory of the Daeji Bulgogi that I usually get at one of our local delivery places, which was good enough for me! It’s a very simple marinade, and don’t be afraid to experiment. Also, I got a nice tub of the Gochujang for $3 at Hmart, and I will probably be putting it on my eggs, burgers, you name it!
Korean-style Grilled Chicken Sandwiches (Serves 4)
- 4 thin cutlets of boneless skinless chicken breast
- 3 tbsp. Gochujang
- 3 tbsp. toasted sesame oil
- 2 tbsp. (or more!) minced fresh garlic
- sides (we roasted some cauliflower)
- In a small bowl, combine Gochujang, sesame oil, and garlic with a fork until completely smooth.
- Place chicken pieces in a large zip-topped plastic bag.
- Pour marinade over chicken, press as much air as possible out of bag and zip up. Toss to coat chicken as evenly as possible.
- Place bag in refrigerator overnight, occasionally flipping it to distribute the contents evenly.
- Turn on your grill to excruciatingly high heat and take chicken out of the refrigerator to come up in temperature a bit.
- Grill chicken for a few minutes on each side, until just cooked through. Set pieces aside and toast buns in the remaining juices. Make yourself a sandwich and enjoy!