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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the shredded cabbage, lemon juice, salt, and sesame oil in a bowl. Set aside.
Mix the mayonnaise, gochujang, honey, and chopped onion greens in another bowl.
Add the shredded chicken and shredded cheese to the gochujang mayo and mix well until combined.
Layer the cabbage mix on one slice of toasted bread.
Add the chicken filling on top, close the sandwich with the other slice, and serve.
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For a spicier kick, add more gochujang to the chicken filling.
Can I use a different type of bread?
Yes, you can use any type of bread you prefer, such as whole grain or sourdough.
Is there a substitute for gochujang?
You can substitute gochujang with sriracha or another chili paste, but the flavor will be different.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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