Korean Chicken Bulgogi is a delicious twist on the traditional Korean barbecue favorite, using tender pieces of chicken marinated in a sweet, savory, and slightly spicy sauce. “Bulgogi” literally means “fire meat,” referring to the way it’s cooked over high heat to caramelize the sauce and lock in flavor. This version uses chicken instead of beef for a lighter but equally flavorful meal. Juicy, smoky, and packed with umami, this dish goes perfectly with steamed rice, kimchi, or lettuce wraps for a full Korean-style meal.
2. Ingredients
For the chicken:
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1 ½ pounds (700 g) boneless, skinless chicken thighs or breasts, thinly sliced
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2 tablespoons vegetable oil (for cooking)
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2 green onions, chopped (for garnish)
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Sesame seeds (for garnish)
For the marinade:
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3 tablespoons soy sauce
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1 ½ tablespoons brown sugar or honey
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2 tablespoons rice vinegar or mirin
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1 tablespoon sesame oil
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3 cloves garlic, minced
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1 tablespoon grated ginger
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1 tablespoon gochujang (Korean red chili paste) or 1 teaspoon chili flakes for mild heat
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1 small onion, finely grated or blended
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½ teaspoon black pepper
Optional sides:
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Steamed rice
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Kimchi
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Lettuce leaves
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Sliced cucumber or pickled radish
3. Instructions
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Prepare the chicken:
Slice the chicken into thin strips or bite-sized pieces. Thighs are preferred for tenderness and flavor, but breasts work well too. Place the sliced chicken in a large bowl. -
Make the marinade:
In another bowl, mix together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, grated onion, and black pepper. Whisk until smooth and the sugar dissolves. -
Marinate the chicken:
Pour the marinade over the chicken, making sure every piece is coated well. Cover and refrigerate for at least 30 minutes, though 2–4 hours gives the best flavor. -
Cook the chicken:
Heat vegetable oil in a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for 6–8 minutes, stirring occasionally, until the chicken is browned, caramelized, and cooked through. Avoid overcrowding the pan—cook in batches if needed. -
Add finishing touches:
Once cooked, sprinkle sesame seeds and chopped green onions over the chicken for extra flavor and a touch of freshness. -
Serve:
Serve the chicken hot over steamed rice or wrapped in lettuce leaves. Add sides like kimchi, pickled radish, or cucumber slices for a full Korean-style meal.
4. Cooking Time
Total: 45 minutes
Prep: 10 minutes
Marinating: 30 minutes
Cook: 5 minutes
5. Serving
Serves 4 people
6. Nutrition (per serving)
Calories: 360 kcal
Protein: 32 g
Fat: 15 g
Carbohydrates: 22 g
Fiber: 1 g
Sugar: 11 g
7. Tips
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For extra caramelization: Don’t stir the chicken too often—let it sear for a few seconds so it gets that charred edge that gives bulgogi its smoky flavor.
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Use thighs for juiciness: Chicken thighs stay tender even after high-heat cooking, while breasts may dry out more quickly.
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Adjust spice level: Add more gochujang for heat or reduce it for a milder version.
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Grill it: For a smoky, authentic taste, grill the marinated chicken over medium-high heat instead of pan-cooking.
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Make ahead: You can marinate the chicken a day in advance for a deeper flavor. It also freezes well in the marinade for up to 1 month.
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Add veggies: Toss sliced onions, carrots, or bell peppers into the pan for a colorful stir-fry version.
8. Final Thought
This Korean Chicken Bulgogi brings restaurant-quality flavor straight to your kitchen with simple ingredients and an easy cooking process. The combination of sweet, salty, and spicy makes every bite rich and satisfying, while the caramelized coating on the chicken gives it that signature bulgogi taste. Whether you serve it over rice or wrapped in lettuce, this dish is guaranteed to become a weeknight favorite that’s quick, healthy, and full of flavor.
