Love a spicy barbeque sandwich? Well do I have the Korean-fusion recipe for you!
Using a Korean-inspired “BBQ Sauce” and a pressure cooker, this is a fast, easy and delicious meal choice.
As it comes to what part of the chicken you want to use, that is 100% up to you and your family’s preferences (or perhaps what was on sale). Just make sure that you have about 2 lbs of meat. In this particular instance of these photos, I used a halved chicken breast with the bone in.
When it comes to your pressure cooker, I use an Instant Pot which I love!
The only thing you’ll need to purchase at an Asian grocery story is gochujang, which you can use for a variety of dishes! While you are there, I also recommend buying oligodang syrup which is a healthier alternative to corn syrup. Also, mirin, which is a cooking wine made from rice. I’ve listed alternatives to these last two ingredients; however.
Here’s what you need:
- 2 lbs chicken breast/thigh
- 1 cup of water
- 1 onion, grated
- ⅓ cup mirin (or rice wine vinegar, or white wine)
- ⅓ cup gochujang
- ⅓ cup oligodang syrup (alternatives are honey, brown rice syrup, agave nectar, maple syrup)
- 1 tablespoon soy sauce (or coconut aminos)
- 1 tablespoon sesame oil
- ½ tsp black pepper
- 2 cloves of garlic
Start by placing the water into the pressure cooker. Next, add in the chicken, followed by the grated onion.
In a separate bowl, add in gochujang, mirin, syrup, soy sauce, sesame oil, black pepper and crushed & chopped garlic. Mix with a whisk thoroughly.
Add the sauce to the top of the chicken, and close the lid.
Cook in the instant pot for 12 minutes. When finished, and all steam has been released, open the lid and pull chicken apart with two forks and remove all bones (if applicable).
Next, turn the pressure cooker to saute, and let cook for an additional 2-3 minutes to let the sauce thicken a bit.
After cooling, serve the sandwich on a toast bun and a side salad. My husband loves his sandwich with a slice of cheese!
Korean Inspired Pulled BBQ Chicken
Ingredients
- 2 lbs chicken breast/thigh
- 1 cup of water
- 1 onion, grated
- ⅓ cup mirin (or rice wine vinegar, or white wine)
- ⅓ cup gochujang
- ⅓ cup oligodang syrup (alternatives are honey, brown rice syrup, agave nectar, maple syrup)
- 1 tablespoon soy sauce (or coconut aminos)
- 1 tablespoon sesame oil
- ½ tsp black pepper
- 2 cloves of garlic
Instructions
Start by placing the water into the pressure cooker.
Next, add in the chicken, followed by the grated onion.
In a separate bowl, add in gochujang, mirin, syrup, soy sauce, sesame oil, black pepper and crushed & chopped garlic. Mix with a whisk thoroughly.
Add the sauce to the top of the chicken, and close the lid.
Cook in the instant pot for 12 minutes.
When finished, and all steam has been released, open the lid and pull chicken apart with two forks and remove all bones (if applicable).
Next, turn the pressure cooker to saute, and let cook for an additional 2-3 minutes to let the sauce thicken a bit.
After cooling, serve the sandwich on a toast bun with optional slice of cheese and a side salad.
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