Korean Gochujang Chicken Burger

Spice Up Your Burger Game: Korean Gochujang Chicken Burger with Fiery Slaw

If your taste buds are craving bold flavors with a spicy kick, this Korean Gochujang Chicken Burger is about to become your new favorite. Juicy, marinated chicken, slathered in a smoky-sweet gochujang glaze, meets a crisp, fiery slaw—all nestled in a buttery brioche bun or a wholesome whole grain pita. It’s the perfect balance of heat, crunch, and umami in every bite. Whether you’re a spice lover or just looking to shake up your burger routine, this dish delivers on all fronts. Ready to turn up the heat? Let’s dive in!

Gochujang is pronounced as “GO-choo-jang” (고추장) in Korean.

“Go” (고) – like “go” in English
“Choo” (추) – like “chew”
“Jang” (장) – like “jong” but with a softer “j” sound

In Korean, the final “g” in “jang” is soft and almost silent, so it may sound more like “jahng” than “jang.”

Gochujang Chicken Burger: A Spicy Showdown Winner

When I set out to create the ultimate spicy chicken burger, I ended up with two versions—one with a Chinese influence and one with a Korean twist. Both featured juicy marinated chicken, a crisp slaw, bok choy spears for a pop of color, and a creamy sriracha mayo. But as you can see from the title, the Gochujang Chicken Burger took the crown. While the other had a Kung Pao-style sauce, the gochujang’s subtle sweetness and depth of flavor won me over. Here, I serve it on a whole grain pita, but it works just as well on a buttery brioche bun. Pita, naan, or Mediterranean bread are my personal favorites—but in the end, it’s all about how you like to enjoy it. Let’s dig in

Gochujang Marinade Ingredients

To flavor the ground chicken I used, fresh garlic, ginger, chili crisp, Gochujang paste, egg and panko bread crumbs.

Gochujang Slaw

To make the slaw I used broccoli slaw, red peppers, onions, garlic, ginger, rice wine vinegar, Cochujang paste, sugar, white pepper, and time.

Ingredient of the Day-Gochujang Paste

Gochujang is a traditional Korean red chili paste that has become a cornerstone of Korean cuisine due to its deep, rich flavors and versatile use in countless dishes. Made from a blend of red chili powder (gochugaru), fermented soybeans, glutinous rice, and salt, gochujang offers a complex combination of spicy, sweet, and savory tastes, with a distinctive umami note. The fermentation process, which can last from months to years, gives the paste its unique depth of flavor, transforming the simple ingredients into a thick, flavorful condiment that adds heat and richness to both traditional and modern recipes.

Gochujang Flavor

The balance between spiciness and sweetness is one of the defining characteristics of gochujang. While it can deliver a punch of heat, the glutinous rice used in the paste provides a subtle sweetness, tempering the spice and making it accessible to a wide range of palates. The fermented soybeans contribute an umami layer, akin to miso or soy sauce, which enhances the overall flavor profile. This makes gochujang a versatile ingredient that works well as a base for sauces, marinades, stews, soups, and even dips.

Korean Staple

In Korean cooking, gochujang is essential in popular dishes like bibimbap, tteokbokki (spicy rice cakes), and bulgogi (grilled marinated meat). It’s also increasingly used in fusion dishes, adding a Korean twist to tacos, burgers, and more. Beyond its bold flavor, gochujang also offers health benefits, as the fermentation process may provide probiotics that support gut health. However, due to its high sodium and sugar content, it’s best used in moderation. Whether you’re a fan of spice or simply looking to explore global flavors, gochujang is a must-try ingredient that brings a burst of Korean flavor to any dish.

Sriracha-Mayo Condiment

I used this Sriracha-mayo two different ways. For the bun I used 1 part sriracha and 1 part mayo and spread it on the bottom of the burger. For the pita, I mixed in the same ratio into the slaw. In the end, the taste the same but feel free to try both.

How to Make Chinese Chili Crisp at Home

Chinese chili crisp is a flavorful, spicy, and crunchy condiment made with oil, chili flakes, garlic, shallots, and various aromatics. It originated in China and has gained worldwide popularity, especially with brands like Lao Gan Ma. It’s known for its deep umami, smoky, and slightly sweet flavor, along with a satisfying crispy texture.

Ingredients:

1 cup neutral oil (peanut, vegetable, or canola)
1/4 cup Sichuan chili flakes (or crushed red pepper flakes)
2 tbsp Sichuan peppercorns (optional, for numbing effect)
4 cloves garlic, finely minced
1 small shallot, finely sliced
1 tbsp fermented black beans (optional, for umami)
1 tbsp soy sauce
1 tsp sugar
1/2 tsp salt (adjust to taste)
1/2 tsp MSG (optional, enhances umami)
1 cinnamon stick
2 star anise
1 bay leaf
1 tbsp toasted sesame seeds (optional)

Instructions:

Heat the Oil:
In a small saucepan, heat the oil over low heat. Add the cinnamon stick, star anise, bay leaf, and Sichuan peppercorns (if using). Let them infuse for about 5–10 minutes, until fragrant.
Prepare the Chili Mixture:
In a heatproof bowl, combine the chili flakes, garlic, shallots, fermented black beans, sugar, salt, MSG, and sesame seeds.
Strain and Pour the Oil:
Once the oil is hot but not smoking (around 350°F or 175°C), carefully strain out the aromatics (cinnamon, star anise, bay leaf, and peppercorns) and pour the hot oil over the chili mixture. It should sizzle and release an amazing aroma.
Mix and Cool:
Stir everything together and let it cool to room temperature. Then, add soy sauce and mix well.
Store:
Transfer to a clean, airtight jar and store in the fridge. It will last for several weeks, if not longer.

Ways to Use Chinese Chili Crisp:

Drizzle over noodles, dumplings, or rice.
Add to soups for a spicy kick.
Use as a dip for meats or vegetables.
Stir into scrambled eggs or stir-fries.
I add this to just about every Asian meat I marinate.

Would you like a variation that includes poblano peppers or smoked flavors to match your homegrown ingredients?