Chicken bulgogi is a simple and fast Korean BBQ chicken dish made with gochujang. You can grill, broil, or pan-fry this slightly sweet and savory chicken. Perfect for a weeknight dinner!
“made this tonight. instructions were super easy to follow, and the resulting chicken was a huge hit.”
PAULETTE MCCARRON
If you hear the word, Bulgogi, you immediately think of the famous Korean bbq beef dish. However, Bulgogi doesn’t limit on the beef. Try this Chicken bulgogi, the Korean BBQ chicken, and you will be surprised how wonderful chicken tastes.
Most bulgogi chicken recipes use a soy sauce-based seasoning that offers a unique savory flavor. However, I prefer to season my bulgogi chicken with gochujang (Korean chili paste). Give it a try—you might love it too!
Traditionally chicken bulgogi is cooked over a grill, but you can also use other cooking method; such as broiling or pan-frying.
I am using the broiling method this time. Easy clean up and you don’t need the extra oil as you would need for pan-frying method.
Note: Chicken bulgogi (aka Dak-bulgogi, 닭불고기) is often confused with Dakgalbi (닭갈비), another spicy Korean chicken recipe. While dakgalbi is a more of chicken and vegetables pan-fried all together with a spicy sauce in one skillet, dak-bulgogi is solely chicken without any vegetables, and cooked over a grill.
Ingredients for Chicken Bulgogi
- Chicken thigh: Boneless and skinless preferred.
- Gochuaof (Korean chili paste) and Gochugaru (Korean chili flakes)
- Korean corn syrup (or plain corn syrup): It adds shine to the dish and makes chicken look more scrumptious.
- Other Korean pantry ingredients like soy sauce, brown sugar, garlic, ginger paste, sesame oil.
How to make Chicken Bulgogi
Prep Chicken
Pound chicken thigh with a meat hammer. This will tenderize chicken and help cook the chicken faster and more even.
Coat with Sauce
Mix all the seasoning ingredients in a large mixing bowl to make the paste.
Add chicken and toss well to coat the chicken with the seasoning. I recommend to let it sit in a room temperature for 10 minutes while you are preheating the oven to broil.
Broil Chicken
Grease a cooling rack and place it on a large baking sheet (lined with piece of foil for easy clean up). Put chicken pieces and broil for 4-5 minute per each side until the surface is slightly charred and chicken is fully cooked.
The oven shelving should be about 5-6 inch below the heat source. Watch carefully so that you don’t char the chicken too much.
Cut up the chicken with a sharp knife into a bite size chunks for easy serving. Transfer on a serving dish and garnish with perilla leaves or chopped green onion.
Pan-Frying Method
Heat a tablespoon of oil on a non-stick surface skillet over high heat, add chicken pieces without crowding the space. You might need to pan-fry chicken in batches. Cook for 3-4 minutes per side until chicken is fully cooked. If the sauce burns and start sticking to the skillet, wipe out with a wet kitchen paper.
Serving Suggestions
Serving with rice is most typical, with or without the lettuce wrap. It will make a great rice bowl dish with a simple vegetable or salad on the side. Any Korean side dish recipes or even simple cabbage kimchi will goes well, too.
I recommend to garnish your chicken bulgogi with Perilla leaves (aka kkaennip). Kkaennip is a fragrant Korean herb; cross between basil and mint, and pairs well with any gochujang flavored dish. You will find it easil in most of Korean or Asian grocery stores.
If you like a pork version of similar recipe, try my pork bulgogi recipe. You will love it equally. Also don’t miss out my Korean fried chicken recipe. If you like anything Korean chicken, I guarantee you will love it, too.
Chicken Bulgogi (Korean BBQ Chicken)
Chicken bulgogi is a simple and fast Korean BBQ chicken dish made with gochujang. You can grill, broil, or pan-fry this slightly sweet and savory chicken.
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Out a piece of plastic wrap over chicken thighs and pound with a meat hammer to stretch and tenderize; set aside.
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In a large mixing bowl, mix together gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, corn syrup, rice wine, sesame oil, and pepper. Add the chicken thighs and toss together to coat evenly. Let the chicken rest on a room temperature for 10 minutes.
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Preheat the oven to broil; place an oven shelving to 5-6 inch below the heat source. Grease a cooling rack with a spray oil and place on top of a large baking pan (half sheet size) lined with foil.
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Spread the chicken pieces on the rack without overlapping. Broil 4-5 minute or until the surface is slightly charred. Turn the chicken to the other side and broil for another 4-5 minutes or until the chicken is fully cooked. Keep an eye on the chicken so that you don’t char them too much.
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Cut the chicken thighs into a bite size chunks and place in a serving dish. Garnish with thinly sliced perilla leaves and toasted sesame seeds. Serve hot with rice.
Calories: 633kcal, Carbohydrates: 21g, Protein: 39g, Fat: 44g, Saturated Fat: 11g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 221mg, Sodium: 607mg, Potassium: 630mg, Fiber: 2g, Sugar: 13g, Vitamin A: 1001IU, Vitamin C: 4mg, Calcium: 72mg, Iron: 3mg
