Korean-Style Chicken Shawarma in StoviGo

Quick Info

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Ingredients

Main (serves 4)

• Chicken breast 400 g
• Hot dog buns 4
• Cabbage 200 g
• Cucumber 100 g
• Onion 50 g
• Cheddar cheese 100 g (cut into batons, 4-6 per serving)
• Butter 60 g

Korean Sauce Base (makes approx. 590 g, several batches' worth)

• Gochujang 400 g
• Korean sesame oil 100 g
• White vinegar 50 g
• Honey 30 cc
• Minced garlic 10 g

※ This is a batch recipe, not a single-use quantity. This 4-serving recipe uses about 140 g in total; the rest keeps refrigerated for around 2 weeks.

Used in This Recipe

• Chicken marinade: 80 g sauce base
• Grilled onions: 10 g sauce base
• Korean dressing: 100 g mayonnaise + 50 g sauce base
• White sesame seeds 5 g (for garnish)

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Tools

StoviGo Foldable Grill, grill pan, chef's knife, cutting board, stainless steel bowl, silicone spatula, tongs, infrared thermometer

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StoviGo Setup

• Preheat: 5 minutes
• Heat: Medium-high
• Rack Position: Level 2 (chicken, onions) / Level 3 (buns)
• Cook Time: Approx. 20 minutes

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Instructions

Step 1 – Make the sauce base | Whisk the gochujang, sesame oil, white vinegar, honey, and minced garlic until smooth. This base serves as both the marinade and the dressing.

Step 2 – Marinate the chicken | Coat the chicken breast with 80 g of the sauce base and refrigerate for about 1 hour.

Step 3 – Prep the vegetables | Shred the cabbage and cucumber, rinse and drain well, then chill. Slice the onion separately and toss with 10 g of the sauce base.

Step 4 – Make the dressing | Stir 50 g of the sauce base into 100 g mayonnaise. Refrigerate until needed.

Step 5 – Toast the buns | Split the buns, butter the cut sides, and toast on Level 3 for 1-2 minutes until golden and crisp. Set aside.

Step 6 – Grill the onions | Spread the onions on a grill pan and cook on Level 2 for 3-5 minutes, until softened and lightly colored. Set aside.

Step 7 – Grill the chicken | Place the marinated chicken on a grill pan on Level 2 and cook for 12-15 minutes, turning halfway, until the internal temperature reaches 75°C. Rest for 3 minutes, then slice on the bias.

Step 8 – Assemble | Layer each bun with shredded cabbage, cucumber, grilled onions, and sliced chicken. Top with the cheddar batons, sprinkle with white sesame seeds, and serve the Korean dressing on the side for dipping (or drizzle it over).

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Tips

• Build one sauce base: Using the same base for the marinade and the dressing keeps the flavor consistent and saves prepping two sauces
• Even thickness matters: Butterfly any thick sections so the breast cooks through without drying out
• Gochujang burns easily: It's sugar-heavy, so medium-high heat chars more evenly than full high
• Keep the vegetables cold: The contrast against the hot chicken is what makes it taste fresh
• Leave the cheese unmelted: Laid on straight, the batons soften slightly but hold their shape for a cleaner cross-section
• Toast the buns last: Fresh off the grill, they won't go soggy before serving

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StoviGo Rack Guide

Use the levels together to cook a full table of dishes at once.