Description
Golden, crispy arepas meet bold Korean BBQ flavor in this fusion dish that delivers on comfort and excitement. These Chicken Bulgogi Arepas are filled with juicy, savory-sweet marinated chicken and topped with a zesty kimchi slaw. It’s a creative, satisfying dinner that blends the best of Korean and Colombian cuisines.
Arepas (Cornmeal Patties): Made from cornmeal, arepas provide gluten-free carbohydrates and fiber, offering energy and a satisfying base without refined flours.
Chicken Bulgogi: Marinated chicken offers lean protein with bold flavor from garlic, ginger, and soy—ingredients that also carry anti-inflammatory and digestive benefits.
Kimchi Slaw: Packed with probiotics, vitamins, and gut-friendly benefits thanks to fermented kimchi, plus added fiber from crunchy veggies.
Bold Fusion Flavor: Combines Korean and Colombian elements for a unique, globally inspired dish.
Satisfying & Portable: Great for dinner, gatherings, or street food-style serving—comforting and fun to eat.
Ingredients
For the arepas:
2 cups pre-cooked white cornmeal (e.g., PAN)
2 1/2 cups warm water
1/2 teaspoon salt
1 tablespoon oil (for cooking)
For the chicken bulgogi:
1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar or honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 tablespoon gochujang (optional, for heat)
1 tablespoon rice vinegar
For the kimchi slaw:
1/2 cup kimchi, chopped
1 1/2 cups shredded cabbage or slaw mix
2 teaspoons sesame oil
1 tablespoon rice vinegar
Optional: sliced scallions, sesame seeds, lime wedges, queso blanco, sliced avocado
Instructions
Marinate the chicken: In a large bowl, whisk together soy sauce, sesame oil, sugar, garlic, ginger, gochujang, and vinegar. Add sliced chicken and marinate for at least 15 minutes, or refrigerate up to 4 hours.
Make the arepas: In a large bowl, combine cornmeal and salt. Gradually mix in the warm water, stirring to prevent lumps. Knead until smooth, then let rest for 5 minutes. Divide dough into 8 balls and flatten into 6 inch diameter, 1/2 in thick pancake discs. Use plenty of water while making the arepas to prevent sticking and cracking. The dough should be moist but not stick to your hands while flattening into pancakes.
Heat large grated skillet over medium heat (can use regular skillet if grated one unavailable, or your outdoor grill). Cook arepas in batches for 4–5 minutes per side, until grill marks and crispy outside but soft inside.
Cook the chicken: Heat a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, stirring occasionally, until browned and fully cooked.
Prepare the slaw: In a bowl, toss together chopped kimchi, shredded cabbage, sesame oil, and rice vinegar. Top with scallions or sesame seeds if desired.
Assemble and serve: Stack arepas generously with bulgogi chicken and kimchi slaw. Add queso blanco and avocado if desired. Serve warm with optional lime wedges on the side.
Notes
Prep ahead: Arepas and slaw can be made a day in advance.
Make it extra: Add sliced avocado, shredded cheese, or a drizzle of spicy mayo.
Gluten-free: Naturally GF thanks to cornmeal arepas and soy-based marinade.
- Prep Time: 20
- Cook Time: 20
