If you’re craving a meal that bursts with flavor and is surprisingly simple to whip up, this Easy Chicken Bulgogi Recipe is your new best friend in the kitchen. The succulent chicken slices marinated in a perfect blend of soy, honey, gochujang, and toasted sesame oil create an irresistible harmony of sweet, savory, and mildly spicy notes. Whether you’re new to Korean cooking or a seasoned pro, this recipe brings the vibrant street food charm right to your home with minimal fuss and maximum deliciousness.
Ingredients You’ll Need
Each ingredient in this Easy Chicken Bulgogi Recipe plays a vital role, building layers of flavor and texture that make the dish truly memorable. From the savory depth of soy sauce to the aromatic zing of ginger and garlic, the components are simple yet essential for crafting that authentic bulgogi taste.
- Low-sodium soy sauce (¼ cup): Adds a rich, umami base while keeping saltiness balanced.
- Grated white or yellow onion (¼ cup): Brings natural sweetness and moisture to tenderize the chicken.
- Honey or brown sugar (3 tablespoons): Provides the perfect hint of sweetness that caramelizes beautifully.
- Gochujang (1 tablespoon): This Korean chili paste adds a moderate heat and bold depth of flavor; go gluten-free if needed.
- Minced garlic (1 tablespoon): Packs a punch of savory aroma essential in Korean marinades.
- Mirin or rice wine (1 tablespoon): Gives a subtle tang and helps balance flavors.
- Toasted sesame oil (1 tablespoon): Infuses a nutty, fragrant finish that’s unmistakable.
- Grated fresh ginger (2 teaspoons): Adds a refreshing and slightly spicy zing.
- Cracked black pepper (¼ teaspoon): Delivers a touch of warmth and spice.
- Boneless skinless chicken thighs or breasts (1 pound): Thinly sliced for quick cooking and tender bites.
- Grapeseed oil (2 teaspoons): A neutral oil perfect for cooking without overpowering the flavors.
- Cooked jasmine or basmati rice: To serve as a fluffy bed for your bulgogi.
- Bibb lettuce leaves: Perfect for wrapping bites in fresh, crisp leaves.
- Kimchi: Adds tangy, spicy crunch as the ideal sidekick.
- Sesame seeds: For a little nutty garnish and texture contrast.
- Thinly sliced scallions: Bring a mild oniony sharpness to finish.
- Ssamjang: Korean dipping sauce for extra umami and spice.
How to Make Easy Chicken Bulgogi Recipe
Step 1: Prepare the Marinade
Start by combining your low-sodium soy sauce, grated onion, honey, gochujang, minced garlic, mirin, toasted sesame oil, grated fresh ginger, and cracked black pepper in a bowl. Whisk everything together until the honey dissolves and the marinade is smooth and inviting. Each ingredient melds to create a harmonious balance of savory, sweet, and spicy that will tenderize and flavor the chicken perfectly.
Step 2: Marinate the Chicken
Take your thinly sliced chicken thighs or breasts and toss them in the marinade, ensuring every piece is well-coated. For best results, cover and refrigerate for at least 30 minutes, or up to a few hours if you have the time. This step infuses the chicken with rich flavors and helps achieve that signature bulgogi tenderness.
Step 3: Cook the Chicken
Heat grapeseed oil in a large skillet over medium-high heat. Once shimmering, add the marinated chicken slices in a single layer, cooking for about 3-4 minutes per side until they are caramelized, golden, and cooked through. The sugars in the marinade will slightly char, creating those irresistible crispy bits that elevate the texture and flavor.
Step 4: Rest and Prepare to Serve
Once cooked, allow the chicken to rest for a couple of minutes to lock in juices. This easy step ensures every bite stays moist and flavorful when you plate up your chicken bulgogi masterpiece.
How to Serve Easy Chicken Bulgogi Recipe
Garnishes
Sprinkle toasted sesame seeds and thinly sliced scallions generously over the cooked chicken. These simple garnishes add a delightful crunch and fresh bite that brighten the dish and make it visually inviting.
Side Dishes
No Korean meal is complete without classics like kimchi and fresh bibb lettuce leaves. The kimchi’s tangy spice contrasts gorgeously with the sweet-savory chicken, while the crisp lettuce acts as a refreshing wrap, perfect for scooping up rice and chicken together.
Creative Ways to Present
For a fun twist, serve the Easy Chicken Bulgogi Recipe with a side of warm jasmine or basmati rice, allowing everyone to make their own lettuce wraps. You can also line a platter with leaves and arrange the cooked chicken, kimchi, sliced scallions, sesame seeds, and ssamjang dipping sauce for a vibrant, interactive dining experience that’s both casual and impressive.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover cooked chicken bulgogi into an airtight container and refrigerate. It will stay fresh for up to 3 days, making it a perfect option for next-day lunches or quick dinners with minimal prep.
Freezing
This bulgogi keeps surprisingly well frozen. Place the cooled chicken and marinade in a freezer-safe container or bag, and freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator for easy reheating.
Reheating
Gently reheat leftovers in a skillet over medium heat to maintain the original texture and flavor. Avoid microwaving if possible, as it can dry out the chicken; a quick sauté helps revive the caramelized edges and keeps the dish tasting fresh.
FAQs
What cuts of chicken work best for this recipe?
Boneless skinless chicken thighs are ideal due to their juiciness and flavor, but chicken breasts work well if sliced thinly to keep them tender and quick-cooking.
Can I make this recipe gluten free?
Absolutely! Use gluten-free soy sauce and gochujang to ensure the dish is safe for gluten-sensitive diners without compromising on authentic flavor.
Is gochujang very spicy?
Gochujang offers a mild to moderate heat with a sweet and savory profile, not overwhelmingly spicy for most palates. You can adjust the amount based on your spice preference.
Can I use the marinade for grilling?
Yes! This marinade works wonderfully for grilling chicken, imparting a smoky char that complements the sweet and spicy notes perfectly.
What can I substitute for mirin if I don’t have it?
Rice wine vinegar or a bit of dry sherry combined with a pinch of sugar can substitute for mirin in a pinch, maintaining the sweet and acidic balance.
Final Thoughts
There’s something truly special about the way this Easy Chicken Bulgogi Recipe balances bold flavors with straightforward preparation. It’s a dish that invites you to savor each bite and enjoy a little culinary adventure without complicated steps or ingredients. I can’t wait for you to try it and discover how effortlessly delicious Korean cooking can be in your own kitchen.
PrintEasy Chicken Bulgogi Recipe
Chicken Bulgogi is a flavorful Korean dish featuring tender slices of marinated chicken cooked to perfection with a blend of savory and sweet ingredients like soy sauce, honey, garlic, and gochujang. Served with rice, fresh lettuce, and traditional Korean condiments, this recipe offers a delicious and easy way to enjoy a classic Korean favorite at home.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Ingredients
Chicken Marinade
- 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 (Korean spicy dipping sauce)
Instructions
- Prepare the Marinade: In a large bowl, combine the low-sodium soy sauce, grated onion, honey (or brown sugar), gochujang, minced garlic, mirin (or rice wine), toasted sesame oil, grated fresh ginger, and cracked black pepper. Whisk these ingredients together until fully blended to create a flavorful marinade.
- Marinate the Chicken: Add the chicken slices to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat. For best results, marinate for 1 to 2 hours.
- Preheat Cooking Surface: Heat the grapeseed oil in a large skillet or frying pan over medium-high heat. The oil will prevent sticking and promote even browning.
- Cook the Chicken: Remove the chicken from the marinade, letting excess drip off before adding it to the hot skillet. Cook the chicken slices in a single layer without overcrowding, searing each side for about 3-4 minutes until the chicken is cooked through and caramelized. Repeat in batches if necessary.
- Serve: Transfer the cooked chicken bulgogi to a serving dish. Garnish with sesame seeds and thinly sliced scallions. Serve alongside cooked jasmine or basmati rice, bibb lettuce leaves for wrapping, kimchi, and a side of ssamjang for dipping.
Notes
- For a gluten-free version, ensure soy sauce and gochujang are certified gluten free.
- Chicken thighs are preferred for juiciness but breasts can be used for a leaner option.
- Adjust the amount of honey or brown sugar depending on your preferred sweetness level.
- Marinating longer than 2 hours can deepen flavor but avoid overnight to prevent texture changes.
- Grapeseed oil is used for its high smoke point; other neutral oils like canola or vegetable oil work well too.
- Ssamjang can be found in Asian markets or substituted with a mix of miso paste and chili paste if unavailable.
