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posted by Holly Ford onJan 29, 2021 (updated Apr 14, 2024) 44 comments »
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4.9 from 62 ratings
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.
- Gochujang (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)
Servings: 3
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
resting time: 10 minutes mins
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.
4.94 from 62 ratings
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Recipe Video
Ingredients
- 6 chicken thighs, boneless & skinless
- 3 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili flakes (gochugaru), optional
- 1 tbsp soy sauce
- 1-2 tbsp light brown sugar
- 1 tbsp minced garlic
- 1 tsp ginger paste
- 1 tbsp Korean corn syrup (mulyeot)
- 1 tbsp sweet rice wine (mirim), optional
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 5-6 Korean perilla leaves (kkatnip), thinly sliced, to garnish, optional
- 1 tbsp toasted sesame seeds to garnish
Instructions
Out a piece of plastic wrap over chicken thighs and pound with a meat hammer to stretch and tenderize; set aside.
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.
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.
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.
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.
Cuisine: Korean
Course: Main Course
Author: Holly Ford
Web Story: https://www.beyondkimchee.com/web-stories/chicken-bulgogi-korean-bbq-chicken/
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
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.
Meat Dishes
originally published on Jan 29, 2021 (last updated Apr 14, 2024)
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44 comments on “Chicken Bulgogi (Korean BBQ Chicken)”
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Diane —Reply
Doubled this recipe in hopes that there would be leftovers. My family loved it so much, one of them snuck some more in the middle of night. No leftovers.
RL —Reply
Grilled this past weekend and everyone enjoyed the flavor of the chicken.
Lori Carrigan —Reply
Is the nutritional information per serving or is it for 3 servings?
Holly Ford —Reply
Per serving
LW —Reply
Love this recipe!! It is so easy and delicious. I love that it comes out every time, even if I change brands or products. I’ve made made it for the family and lots of friends, and everyone loves it. Thank you!
anya cherepanova —Reply
This was DELICIOUS. It’s now a go to lunch and amazing for meal prep. Won’t be getting tired of this any time soon. So easy and quick to prepare too.
Nash Kim —Reply
Hello! How long can you store the marinated chicken on the fridge before it goes bad?
Holly Ford —Reply
You can marinate the chicken for up to 2 days. However, I recommend cooking it within a day to achieve the best taste.
Kristi H Fujisawa —Reply
Excellent!! I used honey in place of the corn syrup and served with a quick slaw and rice. Was looking forward to the leftovers for breakfast, but my daughter got to them before me 🙁
Cindy —Reply
Made this tonight and grilled it. So flavorful and delicious. Thanks for an easy quick dinner recipe 💕
Jason —Reply
Made this for dinner tonight and it was very tasty! I think next time I will try marinating it overnight like was suggested for even more flavor.
Holly Ford —Reply
Hi Jason
I’m glad you enjoyed it! You’re correct, marinating overnight enhances the flavor. Thank you for your feedback!
Pav —Reply
I once garlic chili paste for Gochujang. it was a great sub. I also sub the syrup with this plum syrup I got at the korean store. I like it more cuz it adds some tang.
Carissa —Reply
It was tasty but I feel like the sauce didn’t coat all the pieces evenly enough so some were less flavored than others. I did cut it up into pieces before cooking it so maybe that was why?
Holly Ford —Reply
Hi Carissa
It’s hard to tell but I recommend cooking the entire piece of chicken thigh with the sauce first, then cut it up after. Thanks.
Ap —Reply
Your recipes are easy to follow and frequently helpful with my writing!
Alexandria Martinez —Reply
I followed the recipe and cooked it over the stove. My sauce was more of a liquid than a paste. I’m not quite sure what I did wrong. I didn’t add the chili flakes because the paste itself was spicy.
Any ideas on how I should have made it thicker? So that I can have more of a glaze?
Holly Ford —Reply
Hi Alexandria
To help you with your question, did you use the given amount of gochujang (3 tbsp) and liquids in the recipe? If so, and still runny, then omit the rice wine and corn syrup. Let me know if that helps.
Thanks.
Layla —Reply
Sooo yummy! A go-to recipe for me!
Haily Dove —Reply
Absolutely delicious. It’s not difficult to make and everyone LOVES it! It was the first dinner I made for my my fiancés family and it turned out amazingggg! Korean food NEVER fails to be delicious. This is my favorite so far!!! I was asked to make it again for dinner the next week.
감사합니다!!
Andrea —Reply
Loved this recipe. I didn’t have Korean corn syryp of Perilla leaves but replaced with sugar and the balance between sweet and spicy was still fantastic.
Holly Ford —Reply
Hi Andrea
Yeah! I am so glad to hear that you liked this chicken bulgogi. Thank you for leaving me a comment.
Autumn Page —Reply
I made this for dinner and it was phenomenal! Easy to make and super tasty. Korean food is so good and I’m glad that I can add this to my weekly menu from now on. This will definitely be a once a week food.
LORIE —Reply
My family and friends love this! It is my most requested dish!
Hessed —Reply
Had friends over for dinner and I made this, they kept coming back for more – even the ones with low spice tolerance. Have even recommended this recipe to family members – absolutely loved it
Nick —Reply
Would an overnight marinade give more flavor to the chicken? Making this tomorrow and want to see if it’s worth starting it tonight
Holly Ford —Reply
Hi Nick
Yes, you can definitely marinate the chicken overnight. It will make it more flavorful.LORIE —Reply
I typically marinade mine overnight…… it’s soooooo good!
Bailey —Reply
This recipe works perfectly for tofu, no other changes needed. I’ve made this countless times with extra firm tofu (plus once or twice with chicken) and I’m always pleased with it! It reheats well for leftovers.
Kim —Reply
This recipe was perfect! I added one tablespoon less of the gochujang in case it would be too flavored and it was perfect! I also did not have corn syrup, but I had some leftover rice syrup. Although there wasn’t enough for the full amount, I added a tablespoon of sugar more to balance it out.
I pan-fried the chicken and surprisingly it still came out super juicy. I wiped the pan after each batch to prevent burnt pieces and they came out like a golden color. I would use this recipe again.
Holly Ford —Reply
Hi Kim
So happy to hear you tried my recipe and liked it. Also glad to know that you wiped the pan after each batch is cooked. It’s a great tip for those who wants to pan-fry this chicken bulgogi. Thanks for sharing your comment.
James K —Reply
” Serve it as chilled or reheat in a microwave for 45-60 minutes.”
You might want to change that just in case. Anything in a microwave would catch fire in that length of time.
Probably meant “reheat in an oven @ 350f for 45-60 mins” or “reheat in microwave for 45-60 seconds”
Holly Ford —Reply
Yes, it should be seconds, not minutes. I fixed it. Thanks for letting me know.
Zulfahmi —Reply
Terlihat sangat lezat sekali jarang sekali ditemui
PAULETTE MCCARRON —Reply
made this tonight. instructions were super easy to follow, and the resulting chicken was a huge hit. My daughter’s boyfriend is from JeJu island and while I can’t compete with his mom’s cooking, I am enjoying giving it a try. Trying the crispy Beef Bulgogi next week! THANK YOUU
Kate B —Reply
You don’t mention when the corn syrup is to be used. Does it go in the marinade?
Holly Ford —Reply
Hi Kate
Yes, the corn syrup should go in the seasoning paste (marinade) along with other ingredients. Thanks for pointing it out. I must have missed it in the directions.
Hope you get to try this chicken bulgogi recipe. It is easy and delicious.
Chef Mimi —Reply
This looks outstanding! I just made a galbi sauce. It’s a Roy Choi recipe. Can’t wait to use it. And this will be perfect for outside when it’s grilling weather. Can’t wait to make it!
Brushjl —Reply
Fabulous. I actually ended up hiding it in the fridge so my family wouldn’t gobble it all up.
Holly —Reply
Very good. My husband ate all of it. first for dinner and the next day’s lunch. I have to make extra next time so I can eat some too.
Holly Ford —Reply
Glad that your husband liked it. Too bad that you didn’t get to eat though. Yes, you better make a little more sauce and add a few more pieces of chicken thigh next time. It’s yummy!
John / Kitchen Riffs —Reply
This looks incredibly flavorful! I’ve had this dish in restaurants, but haven’t made it. I need to — it’s so flavorful, and a pretty easy dish to make. Good stuff — thanks.
Deb —Reply
My whole family loved this. Thanks for the recipe. I broiled it this time. I can’t wait to cook it again on the grill. Yum!
angiesrecipes —Reply
This looks lipsmackingly delicious!
