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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

Description

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.


Scale

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:


Instructions

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.



Notes

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


Nutrition

  • 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