Kevin’s Natural Foods Korean BBQ Chicken
1 pack of 12 Hawaiian sweet rolls
2 cups coleslaw cabbage
1⁄4 cup scallions, sliced
1 Tbsp fresh ginger, minced
1⁄3 cup light mayo
1 Tbsp honey
1 Tbsp rice vinegar
1 Tbsp gochujang
1 Tbsp salted butter
1 Tbsp sesame seeds
Preheat the oven to 350F degrees.
In a large skillet, cook Kevin’s Natural Foods Korean BBQ Chicken according to the package directions. Set aside to cool.
In a large bowl, mix together the coleslaw cabbage, scallions, ginger, mayo, honey, rice vinegar, and gochujang. Set aside.
Spray a large baking sheet with cooking spray.
Using a large serrated knife, slice the rolls in half so you have top and bottom. Then place the slice of bottom rolls on the prepared pan.
Evenly layer the Korean BBQ Chicken over the rolls, then the cabbage mixture. Add the top of rolls; set aside.
To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
Evenly pour the butter mixture over the rolls, then sprinkle the sesame seeds evenly over the rolls.
Bake in the oven uncovered for 5-7 minutes until rolls become golden.
Slice into individual sliders and serve immediately or store tightly in aluminum foil.