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Chicken Bulgogi Patties with Kimchi Slaw

Prep Time 20 minutes
Cook Time 8 minutes
Servings 4

Ingredients

For the patties:

  • 1 lb ground chicken
  • ½ bunch scallions, thinly sliced (about ½ cup)
  • 2 tbsp soy sauce or tamari
  • 1 tbsp gochujang (optional)*
  • 2 tsp coconut sugar or brown sugar
  • 1 tsp toasted sesame oil
  • 1 clove garlic, grated or minced
  • 1- inch knob ginger, grated

For the slaw:

  • ½ cup kimchi**
  • 3-4 cups thinly sliced cabbage
  • 2 tbsp kimchi juice
  • Pinch of salt

For the sauce:

  • ½ bunch scallions, thinly sliced (about ½ cup)
  • ½ cup plain Greek yogurt
  • 2 tsp toasted sesame oil
  • 2 tsp kimchi juice**
  • 1 tsp gochujang (optional, for spice)*
  • ½ tsp kosher salt

For serving:

  • Burger buns or cooked rice (your choice)
  • Sliced avocado
  • More kimchi**
  • Chopped cilantro or scallions (optional)
  • Lime wedges
  • *Gochujang is a Korean chili paste, but you could also use sriracha or any other chili paste. You could also leave it out if you don’t want it spicy.
  • **If you can’t find or don’t like kimchi, you can substitute with sauerkraut (I tried this and it worked great). Alternatively, you can leave it out entirely. Use rice vinegar in place of the kimchi juice.
  • Tip! ~ The bits stuck in the pan after cooking the chicken are very delicious! If you have rice on hand, add it to the skillet and toss to soak up all the flavor.

Items you can prep ahead (optional)

  • Thinly slice 1 bunch scallions and divide in half
  • Mix together the ground chicken mixture
  • Make the slaw
  • Make the sauce

Instructions

  • To make the slaw, in a medium bowl, add the kimchi, cabbage, kimchi juice, and a pinch of salt and toss to combine.
  • To make the sauce, in a small bowl, add the remaining scallions, yogurt, sesame, kimchi juice, gochujang (if using), and salt and stir to combine.
  • To make the patties, in a large bowl, add the chicken, scallions, soy, gochujang, sugar, sesame oil, garlic, and ginger. Use your hands to mix until thoroughly combined.
  • Form the mixture into 4 large patties (or do smaller ones). In a large skillet over medium heat, warm 1 tablespoon olive oil. Once the oil is hot and shimmering, place the patties in the skillet and cook for about 3-5 minutes per side or until cooked through and charred or browned on each side. Adjust the heat if it’s burning too quickly.
  • For a burger: mash avocado onto the bottom bun. Top with the slaw, then the patty, then the sauce.
  • For a bowl: serve the patty over warm rice and top with the slaw, avocado, and a squeeze of lime. Sprinkle chopped cilantro or scallions on top, if you have any.

Notes

Substitutions:

  • To make vegetarian, use tofu in place of chicken. Mix together all of the patty ingredients (minus the chicken). Crumble up the tofu, brown it in a skillet with plenty of oil. Once it’s crisped up a bit, add the mixture to the skillet and toss to coat. You can add a splash of water if it’s too thick. 
  • To make vegan, see above + use a vegan/dairy-free yogurt. 
  • Use ground turkey or pork in place of chicken.

Storage:

  • Store leftovers in an airtight container in the fridge:
    • Chicken patties: up to 4 days
    • Slaw: up to 6 days
    • Sauce: up to 6 days

Leftovers + Repurposing:

  • For bowls, warm up the rice (cover in a dripping wet towel or paper towel) in the microwave. Cut up the patty and add it to the bowl and heat again until warmed through. Add the slaw, sauce and other toppings. Squeeze lime all over.
  • For burgers, simply warm up the patties, then assemble your burger.
  • Serve it in a tortilla for a taco version!