Bulgogi-Marinated Chicken Baos

1. Bulgogi-Marinated Chicken

In a bowl, mix gochujang paste, rice mirin, black pepper, soy sauce, brown sugar, garlic, corn syrup, gochugaru, and sesame oil. Add the boneless chicken thighs to the marinade and mix well. Let it marinate in the refrigerator for at least 30 minutes. Preheat a grill or pan over medium-high heat. Grill or pan-fry the marinated chicken until fully cooked and nicely charred, about 6-8 minutes per side. Slice into bite-sized pieces.

2. Korean Coleslaw

In a large bowl, combine shredded carrots, red cabbage, napa cabbage, and green onion. In a separate bowl, mix cilantro, gochugaru, honey, Thai green pepper, garlic, rice wine vinegar, light soy sauce, and sesame oil. Toss the dressing with the vegetables and mix well.

3. Garlic Herb Peanuts (Garnish)

In a small bowl, combine unsalted peanuts with olive oil, minced garlic, curry powder, gochugaru, and a pinch of salt. Toast in a dry pan over medium heat until fragrant and slightly crispy, about 2-3 minutes.

4. Assemble the Baos

Steam the bao buns according to package instructions. Fill each steamed bun with a portion of the Bulgogi-marinated chicken. Top the chicken with a generous amount of Korean coleslaw.