Chicken Bulgogi Recipe (Dak Bulgogi)
Sweet, savory, and spicy Korean BBQ chicken marinated in gochujang, soy sauce, garlic, ginger, and sesame, then seared hot. A bold, spicy take on classic chicken bulgogi.
Servings: 4
Calories: 421kcal
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs (or thin-sliced chicken breast)
- 1 tablespoon cooking oil neutral oil preferred
For the Bulgogi Marinade
- 1/3 cup soy sauce
- 2-3 tablespoons gochujang
- 1-2 tablespoons brown sugar or honey
- 2 tablespoons mirin or rice wine
- 2 teaspoons rice vinegar optional, for bright acidic pop
- 1 tablespoon sesame oil
- 5-6 cloves garlic minced
- 1 tablespoon grated ginger or 1 teaspoon ginger powder
- 1/4 cup grated onion or very finely minced
- 3 scallions sliced (whites and greens)
- 1-2 teaspoons gochugaru optional, for extra heat
Optional Tenderizer
- 2-3 tablespoons grated Asian pear or pear purée
For Serving (Optional)
- Cooked white rice
- Lettuce leaves or perilla leaves for wraps
- Sesame seeds
- Extra sliced scallions
- Sliced cucumbers or quick-pickled cucumbers
- Kimchi
Instructions
- Make the marinade. In a large bowl, whisk together soy sauce, gochujang, brown sugar (or honey), mirin, rice vinegar (if using), sesame oil, garlic, ginger, grated onion, and scallions. Stir in gochugaru (if using) and grated pear (if using).
- Prep the chicken. If using thighs, pound to an even thickness with the heel of your hand or the bottom of a small saucepan. This ensures even cooking and better contact with the marinade.
- Marinate. Add chicken to the bowl, toss until well coated. Cover and refrigerate at least 30 minutes (4 hours is better; overnight is great. If using pear, add it during the last hour only and don't exceed 12 hours total).
- Cook/Skillet method. Heat a large skillet or cast iron pan over medium-high heat and add the cooking oil. Lift chicken from the marinade, letting excess drip off. Cook in batches (don't overcrowd) for 4 to 5 minutes per side, until caramelized and cooked through (165°F internal).
- Optional: reduce the sauce. Pour leftover marinade into a small saucepan and simmer 3 to 5 minutes until slightly thickened, stirring often. Spoon over cooked chicken.
- Serve. Serve over rice or in lettuce or perilla leaves. Top with sesame seeds, scallions, and cucumbers. Add kimchi on the side if you've got it.
Notes
- Broiler method: Arrange chicken in a single layer on a foil-lined sheet pan. Broil 4 to 6 inches from the heat for 6 to 8 minutes per side until caramelized and cooked through. Watch closely — the sugars move fast.
- Breast option: Slice thin (¼-inch) so it cooks fast without drying out.
- Heat control: Gochujang varies a lot by brand — start at 2 tablespoons for your first batch.
- Extra char: Finish skillet-cooked chicken under the broiler for 1 to 2 minutes.
- Grill: Works great. Cook over medium-high and watch for flare-ups from the sugars.
- Pear tip: Use for up to 4 hours, or add during the last hour of an overnight marinade. Don't exceed 12 hours total with pear in the mix.
Nutrition
Calories: 421kcal | Carbohydrates: 13g | Protein: 54g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 955mg | Potassium: 1028mg | Fiber: 1g | Sugar: 6g | Vitamin A: 254IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg