Korean pulled chicken uses gochujang that's fermented in clay pots for 2+ years—store-bought versions age just months.
Korean Pulled Chicken Burgers
Get ready to elevate your taste buds with these mouthwatering Korean Pulled Chicken Burgers! Juicy, tender chicken is marinated in a savory blend of gochujang and sesame oil, then piled high on a soft bun with refreshing slaw. Perfect for parties or prepping ahead for a delicious weeknight dinner—these burgers are a flavor-packed treat you won’t want to miss!
Prep
15
min
Cook
120
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(5)
- 1/2 komkommer, fijngesneden
- 3 cm gember, geraspt
- peper en zout, naar smaak
- 70 g tomatenpuree (2.47 oz)
- 1/2 witte kool, fijngesneden
🥩Meat & Seafood(2)
- 800 ml kipbouillon (27 fl oz)
- 1 kg kipdijfilet, zonder huid (2.2 lbs)
🫙Pantry Staples(5)
- 2 el bloem (30 ml)
- dressing: 2 el olijfolie, 1 el sesamolie, 1 el witte wijnazijn, 1 el sesamzaad, peper, zout (30 ml)
- 1 tl sesamolie (5 ml)
- 1 el sesamolie (15 ml)
- zonnebloemolie, om in te bakken
🧂Spices & Seasonings(2)
- 1 tl knoflookpoeder (5 ml)
- 1 tl uienpoeder (5 ml)
🍯Sauces & Condiments(3)
- 1 tl gochujang (5 ml)
- 1 el sojasaus (15 ml)
- 1 el witte wijnazijn (15 ml)
📦Other(4)
- 10 briochebroodjes
- 15 g bieslook, fijngesneden (0.53 oz)
- mayo om de broodjes mee te besmeren
- 1 el sesamzaad (15 ml)
👨🍳 Instructions
- 1
Season the chicken thighs and brown them in a pan with sunflower oil.
- 2
Remove the chicken from the pan. Add garlic powder, onion powder, gochujang, and tomato puree, and stir.
- 3
Add flour to the pan, stir, and let it sizzle for 2 minutes.
- 4
Add the broth, whisk together, and bring to a boil.
- 5
Add ginger, soy sauce, and sesame oil to the sauce and return the chicken to the pan. Let the chicken simmer for the first hour with the lid on, then another hour without the lid to reduce the sauce.
- 6
Mix the cabbage with cucumber, chives, olive oil, sesame oil, white wine vinegar, sesame seeds, pepper, and salt.
- 7
Toast the buns with mayo in a frying pan until golden brown.
- 8
Assemble the buns with the salad and pulled chicken.
💡 Pro Tips
- ✓Brown chicken thighs at 375-400°F surface temperature to trigger Maillard reactions that create 600+ flavor compounds essential for depth in the final pulled texture.technique375-400°F surface temp
- ✓Bloom the gochujang and tomato puree for 60-90 seconds in the fond to develop umami through caramelization and reduce raw fermented flavors.timing60-90 seconds
- ✓Cook the flour roux for exactly 2 minutes to eliminate raw flour taste while preventing color development that would muddy the Korean sauce's vibrant red hue.timing2 minutes
- ✓Maintain braising liquid at 185-195°F during the covered hour to break down collagen into gelatin without overcooking proteins, then uncover to concentrate flavors through 30% moisture reduction.technique185-195°F, 30% reduction
- ✓Salt the cabbage slaw 10 minutes before serving to draw out 15-20% moisture content, creating proper texture contrast against the rich pulled chicken.timing10 minutes, 15-20% moisture
Share this recipe
Prep
15
min
Cook
120
min
Serves
8
people
Level
intermediate
Share this recipe
Korean pulled chicken uses gochujang that's fermented in clay pots for 2+ years—store-bought versions age just months.
Korean Pulled Chicken Burgers
Get ready to elevate your taste buds with these mouthwatering Korean Pulled Chicken Burgers! Juicy, tender chicken is marinated in a savory blend of gochujang and sesame oil, then piled high on a soft bun with refreshing slaw. Perfect for parties or prepping ahead for a delicious weeknight dinner—these burgers are a flavor-packed treat you won’t want to miss!
📝 Ingredients
Serves 8🥬Fresh Produce(5)
- 1/2 komkommer, fijngesneden
- 3 cm gember, geraspt
- peper en zout, naar smaak
- 70 g tomatenpuree (2.47 oz)
- 1/2 witte kool, fijngesneden
🥩Meat & Seafood(2)
- 800 ml kipbouillon (27 fl oz)
- 1 kg kipdijfilet, zonder huid (2.2 lbs)
🫙Pantry Staples(5)
- 2 el bloem (30 ml)
- dressing: 2 el olijfolie, 1 el sesamolie, 1 el witte wijnazijn, 1 el sesamzaad, peper, zout (30 ml)
- 1 tl sesamolie (5 ml)
- 1 el sesamolie (15 ml)
- zonnebloemolie, om in te bakken
🧂Spices & Seasonings(2)
- 1 tl knoflookpoeder (5 ml)
- 1 tl uienpoeder (5 ml)
🍯Sauces & Condiments(3)
- 1 tl gochujang (5 ml)
- 1 el sojasaus (15 ml)
- 1 el witte wijnazijn (15 ml)
📦Other(4)
- 10 briochebroodjes
- 15 g bieslook, fijngesneden (0.53 oz)
- mayo om de broodjes mee te besmeren
- 1 el sesamzaad (15 ml)
👨🍳 Instructions
- 1
Season the chicken thighs and brown them in a pan with sunflower oil.
- 2
Remove the chicken from the pan. Add garlic powder, onion powder, gochujang, and tomato puree, and stir.
- 3
Add flour to the pan, stir, and let it sizzle for 2 minutes.
- 4
Add the broth, whisk together, and bring to a boil.
- 5
Add ginger, soy sauce, and sesame oil to the sauce and return the chicken to the pan. Let the chicken simmer for the first hour with the lid on, then another hour without the lid to reduce the sauce.
- 6
Mix the cabbage with cucumber, chives, olive oil, sesame oil, white wine vinegar, sesame seeds, pepper, and salt.
- 7
Toast the buns with mayo in a frying pan until golden brown.
- 8
Assemble the buns with the salad and pulled chicken.
💡 Pro Tips
- ✓Brown chicken thighs at 375-400°F surface temperature to trigger Maillard reactions that create 600+ flavor compounds essential for depth in the final pulled texture.technique375-400°F surface temp
- ✓Bloom the gochujang and tomato puree for 60-90 seconds in the fond to develop umami through caramelization and reduce raw fermented flavors.timing60-90 seconds
- ✓Cook the flour roux for exactly 2 minutes to eliminate raw flour taste while preventing color development that would muddy the Korean sauce's vibrant red hue.timing2 minutes
- ✓Maintain braising liquid at 185-195°F during the covered hour to break down collagen into gelatin without overcooking proteins, then uncover to concentrate flavors through 30% moisture reduction.technique185-195°F, 30% reduction
- ✓Salt the cabbage slaw 10 minutes before serving to draw out 15-20% moisture content, creating proper texture contrast against the rich pulled chicken.timing10 minutes, 15-20% moisture