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If you love Korean BBQ and a quick chicken dinner, then this recipe for Chicken Bulgogi is perfect for you. I’ve tested it more times than I can count and it’s guaranteed to become a weeknight favorite. All the flavors of Korean BBQ packed into tender bites of chicken breast or thighs. So good!
The marinade for this bulgogi chicken, also referred to as Dak Bulgogi (/ 닭 불고기), is my go-to marinade for all types of bulgogi. I’ve tested and used this marinade with steak, ground beef and pork tenderloin. And it’s also perfect for chicken.
For my version, the marinated and grilled chicken gets served in bibb lettuce leaves with rice, kimchi, and green onions.
This recipe article was originally published in August of 2020, it has since been updated with helpful tips, clearer instructions and step by step photos.
Reader Review
My husband looooves this. We’ve made it with both chicken thighs and chicken breast. Our consensus: thighs are where it’s at. Don’t wait, make this tonight!!!!
– Carly
Reader Review
My husband looooves this. We’ve made it with both chicken thighs and chicken breast. Our consensus: thighs are where it’s at. Don’t wait, make this tonight!!!!
– Olivia
What is Chicken Bulgogi?
Chicken bulgogi (Dak Bulgogi) is a Korean dish made of thinly sliced chicken that’s marinated and grilled over high heat. It’s salty, savory, sweet and sometimes spicy thanks to the marinade that consists of soy sauce, garlic, onion, ginger, sesame oil, and mirin.
The key with any bulgogi is to char the meat to develop loads of flavor. The meat is then traditionally served in perilla leaves with gochujang, doenjang (soybean paste) and/or ssamjang (a Korean spicy dipping sauce).
Chicken Bulgogi Recipe Ingredients
Here is a quick rundown of what you’ll need for the recipe. For ingredient amounts, jump down to the recipe card.
- Chicken: the beautiful thing about this recipe is you can make it with either chicken breast or thighs. Thighs are best because they are juicier and stay tender.
- Soy sauce: I always develop recipes with low-sodium soy sauce because that’s what we always did in the test kitchen. I’ve made this recipe with regular and low-sodium soy sauce and it’s great either way. If using regular, cut down on the overall amount by 1 tablespoon. Swap in Tamari to make this gluten-free (use half the amount called for).
- Onion: yellow or white onion works here.
- Honey or brown sugar: either works! I usually opt for honey.
- Gochujang: Look for this in the Asian section of your grocery store sold in short red rectangular containers.
- Garlic and ginger: fresh is essential for this recipe! Don’t swap in dried for either.
- Mirin: a sweet rice wine that’s great for cooking (not so much drinking). If you don’t have it, increase the amount of honey or brown sugar you use by 2 teaspoons.
- Toasted sesame oil: this flavorful ingredient needs to be in your pantry! Adds so much depth of flavor.
How to Make Chicken Bulgogi
This is an overview of the recipe, with step-by-step photos to guarantee success. Find the full recipe in the recipe card.
- Mix up the marinade in a large bowl.
- Add the thinly sliced chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours.
- Cook the chicken in an even layer on a ripping hot grill or casti-iron skillet.
- Optional step: cook the marinade down into a thick sauce.
- Serve the grilled chicken over rice in lettuce wraps.
Tips for Grilling Chicken Bulgogi
- Chicken bulgogi can be cooked in a grill pan on the stove or on the grill. I prefer the grill because you get robust charring and caramelization.
- If using thighs and cooking on the grill: cut the thighs slightly larger (about ½-inch) so they don’t fall through the grate. Marinate them a bit longer too (30-60 minutes more).
- Cook over high heat and avoid overcrowding the pan or grill! The goal is to get a nice caramelized char on the meat—not to steam it. Be sure your pan is hot and be willing to cook the chicken in a few batches to avoid crowding.
- If using the grill, be sure to clean the grate and brush with oil before cooking. To coat the grate with oil, I take a folded up paper towel, dip it in oil, and use a pair of tongs to brush it over the grate.
How to Serve Bulgogi Chicken
Traditionally, chicken bulgogi is served in lettuce wraps with gochujang or doenjang (soybean paste). I like to serve chicken bulgogi in lettuce cups with cooked jasmine or basmati rice, kimchi, scallions and sesame seeds.
I also recommend cooking down the leftover marinade (safe to eat once it’s brought to a boil and cooked for 1 minute) and drizzle that over top.
How to Make Bulgogi Chicken Ahead of Time
- Bulgogi is better when it’s prepped ahead of time because it allows for ample marinating time. Chicken bulgogi can be prepped and marinated for up to 12 hours. Any longer and the chicken can take on a different texture.
- The marinade can be prepped and stored in a glass container in the refrigerator up to 3 days.
- If you plan to serve as lettuce wraps, cook the rice up to 3 days in advance. Allow it to cool completely before transferring to a glass container with a tight fitting lid and storing it in the refrigerator.
Make it a Meal
Make this a full meal by serving the Dak Bulgogi with a Citrus Salad or Grape Salad and a side of cooked broccoli. Then round out the meal with my favorite Mango Sorbet!
Spicy Bulgogi Chicken FAQs
Yes, I recommend freezing the raw chicken in the bulgogi marinade. Add everything to a large freezer bag, press out the air and seal. Store in the freezer for up to 3 minutes. Let thaw overnight in the refrigerator before cooking.
If you need to freeze leftovers—transfer the cooked chicken to a resealable zipper-lock bag. Store in the freezer for up to 1 month. Allow to thaw overnight in the refrigerator then gently reheat in a skillet with some oil.
I recommend storing cooked chicken bulgogi in a glass storage container with a tight fitting lid. Store in the refrigerator for up to 4 days.
Sure, why not! It won’t be the same, but it will be delicious. Shred up the cooked chicken and toss it with the marinade. Let it sit for 15 minutes before lightly sautéeing it just to warm through.
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Chicken Bulgogi Recipe
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Ingredients
Chicken:
- ¼ cup low-sodium soy sauce, gluten free if needed
- ¼ cup grated white or yellow onion
- 3 tablespoons honey, or brown sugar
- 1 tablespoon gochujang, gluten free if needed
- 1 tablespoon minced garlic
- 1 tablespoon mirin or rice wine*
- 1 tablespoon toasted sesame oil
- 2 teaspoons grated fresh ginger
- ¼ teaspoon cracked black pepper
- 1 pound boneless skinless chicken thighs or breasts, cut into 1/4-inch thick slices
- 2 teaspoons grapeseed oil, or other neutral oil
To serve:
- Cooked jasmine or basmati rice
- Bibb lettuce leaves
- Kimchi
- Sesame seeds
- Thinly sliced scallions
- Ssamjang
Instructions
- Whisk together ¼ cup low-sodium soy sauce, ¼ cup grated onion, 3 tablespoons honey, 1 tablespoon gochujang, 1 tablespoon garlic, 1 tablespoon mirin, 1 tablespoon toasted sesame oil, 2 teaspoons grated ginger and ¼ teaspoon black pepper in a large bowl until combined. Add 1 pound sliced chicken and toss to coat; cover and refrigerate for at least 2 hours, ideally 4 hours, or up to overnight.
Grill method
- Heat a grill to high. Brush grill grate clean; brush grate with grapeseed oil to coat. Working in batches if needed, arrange sliced chicken on grill grate and cook just until cooked through and browned, about 1½ minutes per side.
Stove-top method
- Heat a cast-iron grill pan or cast-iron skillet over medium-high for 5 minutes. Brush pan with grapeseed oil and, working in batches, arrange chicken in a single layer in pan, making sure not to over crowd. Cook chicken until charred and just cooked through, 1½–2 minutes per side; transfer to a serving platter. Repeat cooking process with remaining chicken.
Optional
- Reserve the marinade and transfer to a small saucepan. Bring mixture to a boil over medium-high heat; cook until slightly thickened, about 3 minutes. Serve sauce with bulgogi.
- Serve chicken bulgogi with rice, butter lettuce cups, kimchi, scallions, sesame seeds, and ssamjang, if desired.
Notes
Nutrition
Made this last night with chicken thighs and holy cow! My boyfriend was speechless and has now asked me to make it for his family. SO good. And not hard to make, thank you Lo!
My husband looooves this. We’ve made it with both chicken thighs and chicken breast. Our consensus: thighs are where it’s at. Don’t wait, make this tonight!!!!
Love the recipe. The only problem I have is that I did try to print it and it spreads to 3 pages. On top of it the instructions is covered with big empty square in the middle ☹. Paintable option should be without any advertising. Could you please fix it?
Made this tonight and it was delicious! Only used two boneless chicken thighs and had more than enough marinade leftover so will use more chicken next time. My hubby loved it too! I grilled over oiled foil, but after a while (and flipping) I got it a little blackened and it still was tender, juicy and tasty.