clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
white bowl filled with grilled chicken with rice, lettuce, scallions, and kimchi set in bowls around it

Chicken Bulgogi (Dak Bulgogi)

  • Author: Lauren Grant
  • Prep Time: 15 minutes + 2 hours marinating
  • Cook Time: 12 minutes
  • Total Time: 2½ hours
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stove top / grilling
  • Cuisine: Korean
  • Diet: Gluten Free


Incredibly savory and slightly sweet, this chicken bulgogi (Korean bbq) is so satisfying. Serve over rice in lettuce cups with kimchi, or make it a bowl meal with rice and tons of crunchy veggies.




  • 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:


Whisk together soy sauce, onion, honey, gochujang, garlic, mirin, sesame oil, ginger and black pepper in a large bowl until combined. Add 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.


*If you don’t have mirin or rice wine, you can use rice vinegar and a bit more honey.


  • Serving Size: ¼ of the recipe (using chicken thighs)
  • Calories: 220
  • Sugar: 9g
  • Sodium: 647mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Carbohydrates: 10g
  • Fiber: 0g
  • Protein: 23g
  • Cholesterol: 95mg

Keywords: bulgogi, chicken bulgogi, Dak bulgogi, korean

Recipe Card powered byTasty Recipes