When I’m craving bold KBBQ flavors but want a fresh, vegetable-forward meal, these Korean BBQ chicken salad bowls are my absolute go-to. This recipe perfectly balances succulent, spicy gochujang chicken with the crunch of Napa cabbage and buttery lettuce. My homemade Korean BBQ salad dressing does double-duty as a savory pan-glaze and a zippy finishing sauce, making this a 30-minute meal that doesn’t skimp on depth or heat!
Gochujang Chicken Salad Bowls with Korean BBQ Dressing
I’m a huge fan of Korean flavors, and I always keep a tub of gochujang stocked in my fridge to make my favorite Korean chicken wings. This salad uses that same signature sweet-and-spicy base but transforms it into a light, crisp meal. It’s the perfect way to use up the rest of that paste while switching up my weeknight routine from finger foods to a fresh chicken salad bowl.
The biggest challenge I’ve found with creating a great Korean BBQ chicken salad is often the gochujang itself. It’s a thick, heavy paste that can easily weigh down delicate greens. In this recipe, I use a thicker, concentrated marinade to create bold and sticky chicken with charred, smoky edges. Then, I transform the remaining marinade into a light and silky Korean BBQ salad dressing by adding more acid and fat. This saves on prep time and creates a cohesive flavor throughout the salad.
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Avoid a Soggy Salad!
For a truly crunchy Korean chicken salad, texture is everything. If you’re meal prepping, take an extra five minutes to salt the cucumbers and cabbage in a colander, then wring them out in a dry paper towel. This removes excess moisture, preventing your chicken salad bowls from becoming watery. Store the chicken and dressing separately to keep the greens crisp, then toss everything together just before serving for a fresh-as-can-be finish!
Korean BBQ Chicken Salad Recipe
Ingredients
For the Chicken:
- 2 tablespoons avocado oil (divided)
- 2 tablespoons gochujang paste (*)
- 1 teaspoon toasted sesame oil (**)
- 3 tablespoons low-sodium soy sauce (***)
- 1 tablespoon rice vinegar (****)
- 1 tablespoon brown sugar (packed*****)
- 2 boneless, skinless chicken breasts (cut into 1-inch pieces******)
To Finish the Dressing:
- 1 tablespoon rice vinegar (or lime juice)
- 1 tablespoon avocado oil
- 1 tablespoon low-sodium soy sauce
For the Salad:
- 1 head butter lettuce (leaves separated)
- 1 cup thinly sliced English cucumber
- 2 cups shredded green or Napa cabbage
- 1 cup shredded carrot
- 4 scallions (thinly sliced)
Instructions
Prep & Cook the Chicken:
- In a small bowl, whisk together 1 tablespoon of avocado oil, the gochujang, sesame oil, soy sauce, rice vinegar, and brown sugar until fully smooth and emulsified.2 tablespoons gochujang paste, 1 teaspoon toasted sesame oil, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 tablespoons avocado oil
- Place the chicken in a large bowl and pour about half of the sauce over the top. Toss to coat evenly.2 boneless, skinless chicken breasts
- Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon avocado oil and swirl to coat the pan. Add the chicken in a single layer and cook undisturbed for 2 minutes to develop browning. Sauté for another 2-3 minutes, until the chicken is well browned.1 tablespoons avocado oil
- Pour half of the remaining sauce into the pan and continue to cook, stirring frequently, for 2-3 minutes; until the sauce has reduced, clings tightly to the chicken, and the chicken is fully cooked through. Remove from heat.
Make the Dressing:
- To the remaining sauce in the bowl, whisk in 1 tablespoon rice vinegar, 1 tablespoon avocado oil, and 1 tablespoon soy sauce to create the dressing.1 tablespoon rice vinegar, 1 tablespoon avocado oil, 1 tablespoon low-sodium soy sauce
Assemble the Salads:
- Divide the butter lettuce, cabbage, carrot, cucumber, and scallions among individual serving bowls.1 head butter lettuce, 1 cup thinly sliced English cucumber, 2 cups shredded green or Napa cabbage, 1 cup shredded carrot, 4 scallions
- Top each salad with the warm chicken and drizzle with the dressing. Serve immediately.
Notes
- For snappier veggies, soak the shredded carrots and sliced cucumbers in a bowl of ice water for 10 minutes while the chicken cooks. Drain and pat them bone-dry before serving.
- Gochujang brands vary wildly in spice levels. If your sauce feels too spicy after whisking, add an extra tsp of brown sugar or a squeeze of lime juice to neutralize the capsaicin.
- A wide skillet allows the chicken to brown evenly without steaming. If using stainless steel or cast iron, make sure the pan is fully preheated and well-oiled.
- If slicing chicken is difficult, partially chill it first to firm it up.
- Cooking until the sauce clings tightly concentrates flavor and prevents the salad from becoming watery.
- Taste the dressing before serving and adjust with more vinegar for tang or more salt for saltiness. Avoid adding too much extra soy sauce, as it can thin the dressing and overpower the balance.
- Add 1-2 tbsp mayonnaise to the dressing for a creamy version.
- This salad works well for quick weeknight dinners, casual entertaining, or make-ahead lunches that still feel fresh.
- Pair with steamed rice, crispy wonton strips, or a simple miso soup for a more complete meal.
- Use leftover chicken in lettuce wraps, grain bowls, or tucked into a wrap with extra cabbage and dressing.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Customizing Your Salad Bowls
While this gochujang chicken salad is designed for a balance of textures, it’s also incredibly adaptable. If you prefer a milder heat, you can easily swap a portion of the gochujang for mild miso paste. Crisp iceberg or hardy Romaine lettuce are great options for the base, and water chestnuts or bean sprouts make deliciously crunchy additions on top!
How to Make Korean Chicken Salad Step by Step
Prep: Gather up all of the ingredients needed to make this Korean chicken salad recipe. Cut the chicken breasts into 1-inch pieces. Separate the leaves from the head of butter lettuce, thinly slice the cucumber and scallions, and shred the cabbage and carrots. Make sure to thoroughly clean and sanitize your cutting board, knife, and hands after cutting raw poultry; or use a separate knife and cutting board for the raw vegetables.
Make the Sauce: In a small bowl, whisk together 1 tablespoon of avocado oil, 2 tablespoons of gochujang paste, 1 teaspoon of toasted sesame oil, 3 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of brown sugar until the sugar dissolves.
Sauce the Chicken: Cut 2 large chicken breasts into 1-inch pieces. Then place them in a large bowl, and pour about half of the sauce over the top. Toss to coat evenly. Coating the chicken with only half the sauce prevents burning, while still infusing flavor early in the cooking process.
Cook the Chicken: Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of avocado oil and swirl to coat the pan. Add the chicken pieces in a single layer and cook undisturbed for 2 minutes–this builds caramelization, which adds depth and prevents the chicken from sticking later. Sauté for another 2-3 minutes, until the chicken is well browned and nearly cooked through.
Add More Sauce: Next, pour half of the remaining sauce (about ¼ of the total batch) into the pan with the chicken and continue to cook, stirring frequently, for 2-3 minutes (until the sauce has reduced into a sticky glaze that clings tightly to the chicken, and the chicken is fully cooked through to 165°F). Remove from heat. This allows the chicken to finish cooking gently while the sauce reduces and clings, ensuring the chicken is cooked through without drying out.
Mix the Dressing: To the remaining ¼ of the sauce in the bowl, whisk in 1 tablespoon of rice vinegar, 1 tablespoon of avocado oil, and 1 tablespoon of low-sodium soy sauce to create the Korean BBQ salad dressing. Taste the dressing before serving–adjust with more vinegar for tang, or more salt for saltiness.
Assemble the Salads: Divide 1 head of butter lettuce leaves, 1 cup of thinly sliced English cucumber, 2 cups of shredded green or Napa cabbage, 1 cup of shredded carrot, and 4 thinly sliced scallions evenly into 4 bowls.
Dress the Salads: Top each salad with ¼ of the warm Korean BBQ chicken, and drizzle with ¼ of the dressing. Serve immediately, garnished with sesame seeds, if desired.
How to Store, Freeze, and Reheat
Store leftover gochujang chicken bites and vegetables in separate airtight containers in the refrigerator for up to 3 days. You can freeze the chicken for up to 3 months. Let thaw overnight in the refrigerator before serving cold atop a freshly-assembled salad, or reheat gently in the microwave in 30-second increments until warmed through.
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