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Easy Chicken Bulgogi Recipe

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4.1 from 49 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://justsosavory.com/easy-chicken-bulgogi-recipe/