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Bibimbud Chicken Burgers

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Prep Time

2 hrs.

Cook Time

12 mins.






Patty and Seasoning

4 pcs Boneless Chicken Thighs, skin on

1 tsp Bibimbud Kimchi Sauce

1 tsp Gochugaru

1 tsp Maple Syrup

1/2 tsp Sesame Oil

Salt and Pepper to taste


2 tbsp Bibimbud Kimchi Sauce

1 tbsp Oyster Sauce

1 tsp Sesame Oil

Salt & Pepper to taste

Seasoned Flour

1 cup Flour

1 tsp Gochugaru (Korean Red Pepper Flakes)

Salt & Pepper


1 pc Korean Cucumber, sliced thinly

1 pc Radish, grated

Lettuce Leaves washed & drained,

Tomatoes, sliced


Oil for frying

Brioche Buns


  1. Marinate chicken thighs for 2 hours or overnight inside the ref. 

  2. Dredge lightly in seasoned flour. 

  3. Fry over medium heat for about 3-4 minutes per side.

  4. Slice cucumber and mix it with salt. Wash then squeeze lightly to remove excess moisture.

  5. Season with Bibimbud kimchi sauce, maple syrup, sesame oil, salt & pepper. Mix well. Set aside.
    Grate radish and add salt. Mix then wash. Squeeze to remove excess water. Season with Bibimbud kimchi sauce, gochugaru, & sesame oil. Mix well. Set aside.

  6. Wash lettuce leaves. Pat dry using a paper towel.
    Slice tomatoes.

  7. Spread some mayonnaise on the brioche bun.

  8. Layer with lettuce, cucumber, radish, fried chicken thigh, cucumber, tomatoes, lettuce, & mayo!

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