Korean Gochujang Chicken Salad

Name: Korean Gochujang Chicken Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 cups (450 g) boneless, skinless chicken breasts, cooked and shredded (about 1 rotisserie chicken or 1 lb poached chicken); 3 tablespoons (45 g) gochujang (Korean red chili paste); 3 tablespoons (45 ml) toasted sesame oil; 2 tablespoons (30 ml) rice vinegar; 1 tablespoon (15 ml) low-sodium soy sauce; 1 tablespoon (12 g) honey; 2 cloves (6 g) garlic cloves, minced; 1 tablespoon, grated (6 g) fresh ginger, grated; 1 large (350 g) English cucumber (hothouse), cut into matchsticks (julienne); 3 stalks (30 g) scallions (green onions), sliced into 1-inch pieces; 2 tablespoons (18 g) toasted sesame seeds; 2 tablespoons, or more as needed (30 ml) water, at room temperature

From the MyKitchenBank Kitchen

A vibrant, spicy-and-savory salad with tender shredded chicken coated in a creamy gochujang-sesame dressing, brightened by crisp cucumber matchsticks and fresh scallions. The dressing combines Korean red chili paste with toasted sesame oil, rice vinegar, and aromatics for a bold, balanced flavor. Ready in under 30 minutes and perfect for lunch or a light dinner.

Prep: 20 min
Cook: —
Wait: 5 min
Total: 25 min
Makes: Serves 4 (about 1½ cups per serving)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

3 cups (450 g) boneless, skinless chicken breasts, cooked and shredded (about 1 rotisserie chicken or 1 lb poached chicken)
3 tablespoons (45 g) gochujang (Korean red chili paste)
3 tablespoons (45 ml) toasted sesame oil
2 tablespoons (30 ml) rice vinegar
1 tablespoon (15 ml) low-sodium soy sauce
1 tablespoon (12 g) honey
2 cloves (6 g) garlic cloves, minced
1 tablespoon, grated (6 g) fresh ginger, grated
1 large (350 g) English cucumber (hothouse), cut into matchsticks (julienne)
3 stalks (30 g) scallions (green onions), sliced into 1-inch pieces
2 tablespoons (18 g) toasted sesame seeds
2 tablespoons, or more as needed (30 ml) water, at room temperature

Equipment (6)

Large mixing bowl (3-quart or larger)
Small mixing bowl or measuring cup
Whisk or fork
Sharp knife and cutting board
Tongs or two forks (for tossing)
Optional: julienne peeler or mandoline for cucumber

Steps

Before you start

Have 3 cups of shredded cooked chicken ready—use a store-bought rotisserie chicken (about 1 whole), leftover cooked chicken, or poach 1 lb boneless, skinless chicken breasts in simmering salted water for 15–18 minutes until cooked through (165°F/74°C), then shred
Gather all dressing ingredients together for easy mixing
Read through the steps to understand the assembly flow

1
Mix the gochujang dressing
- In a small bowl, whisk together the gochujang paste, toasted sesame oil, rice vinegar, soy sauce, and honey until well combined.
- Add the minced garlic and grated ginger, and stir until the mixture is smooth with no lumps of gochujang remaining.
- Slowly add the water, stirring after each addition, until the dressing reaches a thick, pourable consistency that coats a spoon but still drips off.
+ Show details− Hide details
Ready when: Dressing is smooth and pourable, with no lumps remaining
Tip: Whisk vigorously to break up the gochujang paste fully. Start with less water and add more gradually; the dressing will loosen slightly as it sits. Gochujang brands vary in saltiness, so taste as you go.
2
Prepare the vegetables
- Using a sharp knife or julienne peeler, cut the English cucumber into thin matchsticks about ¼ inch thick.
- Slice the scallions into 1-inch pieces, keeping the white and light green parts separate from the darker green tops (reserve the darker green for garnish).
+ Show details− Hide details
Ready when: Cucumber is cut into uniform matchsticks; scallions are sliced into pieces
Tip: A julienne peeler or mandoline ensures consistent, thin matchsticks and saves time. If cutting by hand, quarter the cucumber lengthwise first, then slice thinly into sticks.
3
Combine chicken and dressing
- Place the 3 cups of shredded cooked chicken in a large mixing bowl.
- Pour the gochujang dressing over the chicken and toss gently but thoroughly using tongs or two forks, turning and folding until every piece is evenly coated with the dressing.
- Avoid aggressive stirring, which can break the chicken into stringy pieces.
+ Show details− Hide details
Ready when: All chicken pieces are coated with dressing; no pale spots remain
Tip: Use a gentle folding motion rather than vigorous stirring. The goal is to coat everything evenly while keeping the chicken tender.
4
Add vegetables and taste
- Gently fold the cucumber matchsticks and about two-thirds of the sliced scallions into the dressed chicken using the same gentle folding motion.
- Taste the salad and adjust the seasoning: add a small pinch of salt if it seems bland, or a splash more rice vinegar if you want more tang.
- Start conservatively with any adjustments.
+ Show details− Hide details
Ready when: Vegetables are evenly distributed throughout the salad; flavors are balanced to your taste
Tip: Taste before adjusting seasonings; different brands of gochujang vary in heat level and saltiness. It's easier to add more than to fix over-seasoning.
5
Chill briefly (optional)
- For the best flavor development and crisp texture, cover the salad and refrigerate for 15–20 minutes before serving.
- If you prefer to serve immediately, let it sit uncovered at room temperature for 2–3 minutes while you prepare plates or sides.
+ Show details− Hide details
Ready when: Salad is chilled or has rested slightly
Tip: This salad is best served within 1–2 hours of assembly. The vegetables will gradually soften in the dressing over time, so don't prepare it more than a couple of hours ahead if you prefer maximum crunch.
6
Serve and garnish
- Transfer the salad to a serving bowl or divide among 4 individual plates.
- Top with the reserved scallions (especially the dark green tops for color contrast) and scatter the toasted sesame seeds generously over the top.
- Serve immediately while the salad is still cold and crisp.
+ Show details− Hide details
Ready when: Salad is plated and garnished attractively
Tip: The dark green parts of the scallions add visual appeal and a slightly sharper onion flavor compared to the white and light green parts. Toast the sesame seeds yourself if using raw seeds—this brings out their nutty flavor.

Good to know

Tips

Gochujang heat level and saltiness vary between brands. Taste as you build the dressing and adjust the amount to suit your spice tolerance.
Don't overmix the dressed chicken. Use gentle folding motions to keep the chicken tender and prevent it from becoming mushy or stringy.
This salad is best served shortly after assembly, while the vegetables are still crisp. If making ahead, store the dressing and vegetables separately and combine just before serving.
For a protein-boosted version, top each serving with a soft-boiled egg (165°F yolk) or crumbled silken tofu.

Make ahead

The dressing can be made up to 1 day ahead and refrigerated in an airtight container; it will actually develop deeper, more complex flavor as it sits. Vegetables can be prepped up to 4 hours ahead and stored in separate airtight containers. Assemble the salad within 1–2 hours of serving for the best texture, as the vegetables will gradually soften in the dressing.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. The salad keeps but the cucumber will gradually soften. For best texture, store the dressing and vegetables separately and combine just before serving. This salad is best served cold or at room temperature—do not reheat. Do not freeze.

Substitutions

gochujang (Korean red chili paste) → Sriracha (2 tablespoons) or sambal oelek (1.5 tablespoons). These have different flavor profiles and heat levels. If using sriracha, reduce or omit the water slightly as it is thinner. Taste and adjust soy sauce and honey as needed.
toasted sesame oil → Neutral vegetable oil plus 1 teaspoon additional gochujang. The salad will be less nutty but still delicious. Use this substitution if you don't have sesame oil on hand.
rice vinegar → Rice wine (mirin), white wine vinegar, or lime juice. Adjust sweetness accordingly—rice wine is sweeter, so reduce honey; lime juice is more tart, so use the same amount of honey or slightly more.
English cucumber (hothouse) → Julienned daikon radish, thinly sliced bell pepper, or julienned zucchini. Each offers different crunch and flavor. Daikon is peppery, bell pepper is sweet, and zucchini is mild. Choose based on what you have and your preference.