Pulled Chicken with Korean Flavours

img_0504Lately, I’ve seen a lot of recipes with pulled pork and pulled brisket for sandwiches, sliders and even tacos. Well, I don’t eat pork and I’m not a big beef-eater but I do like chicken a lot, so I started researching pulled chicken recipes. I guess shredded meats is the way to go this year.  Lo and behold I ran across this recipe for Korean-Style Pulled Chicken Sliders that carried some of my favourite cooking criteria:  Asian flavours, slow-cooking and one-pot meal. I did not want to make them as sliders but as a main course — reminds me of the old days of Sloppy Joes, ground beef smothered in seasoned tomato sauce in a burger bun but this updated version with Korean spices and shredded chicken is going to be so much better.

The new ingredient that I want to introduce to you is ‘gochujang’ – Korean hot chili paste.  It is spicy and pungent and has its own unique flavour.  I have found it in Asian supermarkets in red plastic tubs, like below.  Thick and a beautiful red-maroon colour.

Mix together the gochujang pepper paste, soy sauce, a grated red onion, crushed garlic cloves, grated ginger, mirin (Japanese rice wine ), brown sugar, sesame oil and pepper in a crock-pot and mix well.


Add three chicken breasts and coat well with the sauce.  Put on high for one hour and then continue the slow cooking on low for about 5 hours.


It is done when the chicken can be pulled apart easily with two forks.


To thicken the sauce, prepare a ‘slurry’ of 1 teaspoon of tapioca or corn starch mixed into 1/4 cup cold water.

Pour onto the pulled chicken mixture and stir through until thickened.  Your Korean-style pulled chicken is ready for dinner.


For an additional delicious taste sensation, prepare the Gochujang Aioli  simply by mixing together mayonnaise, gochujang paste, crushed garlic, salt and a pinch of onion powder.  This is your replacement for a ketchup on a burger.

Gather your toppings and let everyone custom build their pulled chicken on a burger bun:  the aioli, sliced green onions, sliced avocado and sesame seeds.  Add any other favourite toppings you would like.


Looks so good and tastes so great.  Give it a try and enjoy!

Pulled Chicken Burgers, Korean Flavours

both recipes adapted from Korean-Style Pulled Chicken Sliders
3 chicken breasts
¼ cup gochujang
¼ cup soy sauce
1 small red onion, grated
4 cloves garlic, grated
1″ piece of ginger, peeled and grated
3 tablespoons mirin
3 tablespoons brown sugar
1 teaspoon sesame oil
¼ teaspoon pepper
1 teaspoon tapioca starch or corn starch
¼ cup cold water

Burger buns
Avocado, thinly sliced
1 bunch green onions, sliced
Sesame seeds

Gochujang Aioli

½ cup mayonnaise
1½ tablespoons gochujang
1 clove garlic, crushed
¼ teaspoon salt
Pinch of onion powder

  1. Stir together gochujang, soy sauce, onion, garlic, ginger, mirin, brown sugar, sesame oil, and pepper in slow cooker bowl until fully combined. Add chicken and stir to coat.
  2. Cover slow cooker and cook on high for one hour and then on low for about 5 hours, until the chicken is fully cooked and tender. Shred gently using 2 forks. Mix the starch with the cold water, creating a ‘slurry’ and mix it into the shredded chicken mixture until thickened.
  3. Prepare aioli by blend all the ingredients together.  This can be made in advance and refrigerated until needed.
  4. Assemble a burger: pulled chicken, topped with sliced avocado, green onions, sesame seeds and gochujang aioli.  Add any other favourite toppings.



  1. Margo Blostein · · Reply

    This sounds so yummy…can I share the recipe with my kids?

    Sent from my iPad


    1. Please do!! I served this for my kids at a dinner recently and it was a fun and delicious change from traditional burgers. Enjoy!

  2. Shelley, this was delicious. I had 6 chicken breasts on hand so decided to double the recipe even though it was my first time making it. So glad I did so that we now have some leftovers. It was quite spicy so the avocado really balanced the dish nicely. Now that I have a lifetime supply of gochujang (Manphong only had large containers) I’ll definitely be making this again.

    1. Glad you enjoyed, Cathy. I have another recipe for you to use up some of the gochujang paste…for Bibimbap — it’s a Korean meal in a bowl mixing various vegetables and rice, topped with a fried egg and a hot sauce utilizing the paste. I will send you the recipe…p.s. it lasts a long time in the fridge. Shelley

  3. Great recipe. Mirin is not rice vinegar; it’s a rice wine. I’m Japanese.

    1. Thank you — it has been amended. I hope you enjoy the recipe. It’s a family favourite!!

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