Love all the big flavors of Korean BBQ? Let me introduce you to Chicken Bulgogi also known as Dak Bulgogi! Sweet and savory, garlicky bites of chicken with charred, crispy edges — YUM! Serve with rice, kimchi, and lettuce wraps for an easy 30-minute weeknight dinner.
What is Chicken Bulgogi or Dak Bulgogi?
Chicken Bulgogi is the chicken version of Korean Beef Bulgogi. Also called Dak Bulgogi, it’s a Korean BBQ classic that’s cooked over a hot, smoky grill. Tender chicken thighs are marinated with soy sauce, brown sugar, sesame oil, and plenty of garlic.
Like the other members of the Korean family of bulgogi dishes, there’s a savory, salty-sweet flavor that’s utterly delicious. Cooked on a hot grill pan until juicy with crisp edges – Chicken Bulgogi is a simple dish with fantastic results.
Yes, Dak Bulgogi is super easy to make at home! Pantry ingredients and a quick cooking time make this an ideal and satisfying weeknight meal.
Korean Chicken Bulgogi is also kid-friendly because it’s not spicy. I have to admit, it’s just as beloved by adults! The garlicky, savory, slightly smoky flavor is so good!
What is Bulgogi?
Bulgogi is a catch-all Korean term that’s literally translated as, “fire meat.” Generally, it refers to thinly sliced meat that’s quickly cooked in a hot pan. The flavor profile is salty, sweet, and garlicky.
Bulgogi is also a staple of Korean home cooking. The thinly sliced meat cooks up fast! Often cooked over a grill pan, there’s a smoky element that makes it especially delicious and addicting.
There are many different kinds of bulgogi in Korean cuisine. The most well-known is Korean Beef Bulgogi, which is made from thinly sliced beef. But a spicy, more indulgent favorite is Pork Belly Bulgogi. Or, combine the best of two worlds with Osam Bulgogi (Squid + Pork Belly).
Ingredients:
- Chicken Thighs. Boneless, skinless chicken thighs make for fast-cooking, juicy meat. If you prefer, chicken breast is a good substitute but be sure not to overcook.
- Soy Sauce. Provides salty depth and umami. Do not use the low-sodium kind!
- Brown Sugar. Deeper flavor than white sugar alone.
- Mirin. Korean/Japanese sweet cooking wine. If you don’t have it, swap with rice wine, sherry, or vermouth.
- Sesame Oil. For nutty fragrance.
- Garlic, Onion, Green Onion, Ginger. The aromatics are the flavor base of the marinade.
Instructions:
- Make marinade. In a large bowl, add marinade ingredients and mix to combine.
- Add chicken thighs. Your choice: either add whole chicken thighs or cut into 2-inch chicken pieces. Add chicken to the marinade and mix well, making sure the chicken is completely coated in the marinade.
- Cook. Choose the method that’s most accessible for you. You don’t need a tableside grill pan to enjoy this Korean chicken thigh recipe. My favorite method is the Air Fryer but all the methods work well:
- Air Fryer. Crispy, juicy, tender, and deeply flavored!
- Non-Stick Skillet. The easiest, most accessible way to cook. Use medium heat and do not disturb the chicken to get that golden char.
- BBQ Grill. Adds smokiness from the grill.
- Cast Iron Skillet. Cook in a hot cast iron pan for that smoky char.
- Serve. Garnish with green onion and sesame seeds. Serve with rice, lettuce wraps, and kimchi. Enjoy!
Watch how to make it:
PRO Tips:
- Marinate overnight, if possible. To let the marinade soak into the chicken fully, I recommend marinating overnight. However, even 30 minutes is good on a weeknight!
- Cook whole chicken thighs OR cut into thin strips. Either method works and has advantages. Whole chicken thighs are easier to cook, as there is less flipping. Thin chicken strips cook up with all those crispy corners! Your choice.
- Cook onions. While the chicken cooks, make sure to add and cook the onions alongside it. They add tons of flavors and are so delicious.
How to serve:
There are so many ways to enjoy Dak Bulgogi! My favorite 3 ways:
- Easy Weeknight Meal: serve with rice, kimchi, and steamed vegetable of choice.
- Work from Home Lunch: pile into a bowl with a fried egg, avocado, Korean multi-grain rice, and furikake.
- Korean BBQ feast: serve with lettuce wraps and dipping sauces Ssamjang or Gochujang Sauce! Don’t forget the banchan (side dishes)! I recommend Oi Muchim (Korean Cucumber Salad), Gamja Salad (Potato Salad) and Dubu Jorim (Braised Tofu).
Variations:
- Make it spicy! Add 1-2 Tbsp Gochujang for a spicier flavor.
- Put it on a skewer. A fun and festive way to enjoy all those juicy, charred bites of chicken.
- Spatchcock a whole chicken. The marinade is versatile and tastes spectacular with a spatchcocked chicken. Marinate overnight and grill on the BBQ until cooked through with charred, crispy edges.
FAQ
Can I substitute with chicken breast?
Yes, absolutely! Any kind of boneless chicken works. For chicken breast, I recommend cutting into 2-inch strips before adding to the marinade so all the flavors can soak through. Make sure not to overcook, as chicken breast dries out easily.
More Bulgogi recipes:
Korean BBQ Chicken Bulgogi (Dak Bulgogi)
Equipment
- Non-stick Skillet
- OR Air Fryer (I use a 5.8L Cosori)
- OR BBQ Grill
- OR Cast Iron Skillet
Ingredients
- 2 lbs boneless skinless chicken thighs about 8 thighs
Marinade
- 1/4 cup Soy Sauce
- 1/4 cup Brown Sugar (can be subbed with white sugar, maple syrup, or honey)
- 2 Tbsp Mirin
- 1 Tbsp Sesame Oil
- 1 small onion (or 1/2 large onion) thinly sliced
- 6 cloves garlic minced
- 2 inch fresh ginger minced
- 1/2 tsp black pepper
Garnish (optional):
- 2 green onions chopped
- sesame seeds
Instructions
- Make marinade. In a large bowl, add soy sauce, brown sugar, mirin, sesame oil, sliced onion, minced garlic, minced ginger, and black pepper. Mix with a spoon until combined.
- Add chicken. Your choice: add whole chicken thighs or slice into 2-inch strips. The whole thighs are easier to cook (less flipping and turning), but will need to be cut up later. The 2-inch strips require more work during the cooking process but results in lots of crispy, charred edges. Mix thoroughly until well combined.
- Marinate. Marinate chicken for at least 30 minutes, but preferably overnight. If cooking immediately, let stand at room temperature.
Non-Stick Skillet Instructions:
- In a non-stick skillet, heat 1 Tbsp vegetable oil over medium high heat. Add chicken in a single layer, slightly touching each other. Cook, undisturbed, until browned and charred on one side, about 4-5 minutes.
- Flip the chicken and cook until done, another 4-5 minutes. Lower heat if necessary, to prevent burning. The chicken should be browned with crispy looking edges. Transfer to a large plate. Repeat process until all the chicken is cooked.
- Loosely cover with foil while you cook the remaining chicken. When finished, garnish with reserved green onion.
- Serve immediately with rice and kimchi! Lettuce wraps and ssamjang are also nice additions.
Air Fryer Instructions:
- Preheat Air Fryer at 400F for 5 minutes. Add chicken thighs in a single layer, slightly touching each other. Cook at 400F for 5 minutes. Flip. Cook at 400F for another 5 minutes. Flip one last time. Cook at 400F for 2 minutes to get those crispy edges.
- Serve immediately with rice and kimchi! Lettuce wraps and ssamjang are also nice additions.
BBQ Grill Instructions:
- Heat grill over high heat until hot. Add chicken thighs in a single layer. When the edges are firm and the chicken is nicely charred on one side, flip to the other side. Continue cooking until the chicken is cooked through, about 3-4 minutes per side.
- Serve immediately with rice and kimchi! Lettuce wraps and ssamjang are also nice additions.
Cast Iron Skillet Instructions:
- Heat Cast Iron Skillet over medium high heat until hot. Add 1 tsp vegetable oil and swirl around in the pan. When the oil starts to smoke slightly, add chicken thighs in a single layer, making sure not to crowd the pan.
- When the edges are firm and the chicken is nicely charred on one side, flip to the other side. Continue cooking until the chicken is cooked through, about 3-4 minutes per side.
- Serve immediately with rice and kimchi! Lettuce wraps and ssamjang are also nice additions.
Notes
- Marinate overnight, if possible. To let the marinade soak into the chicken fully, I recommend marinating overnight. However, even 30 minutes is good on a weeknight!
- Cook whole chicken thighs OR cut into thin strips. Either method works and has advantages. Whole chicken thighs are easier to cook, as there is less flipping. Thin chicken strips cook up with all those crispy corners! Your choice.
- Cook onions. While the chicken cooks, make sure to add and cook the onions alongside it. They add tons of flavors and are so delicious.
I’ve never had chicken bulgogi before until I saw Lis post this recipe on Instagram. It’s so easy to prepare and delicious! I decreased the amount of sugar to 2 tbsp & kept everything else the same. It came out great! I saved the marinade to sauté cauliflower with it and it was amazing! Highly recommend using the leftover marinade to sauté veggies with!!
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Who wouldn’t love Korean bulgogi? Chicken is great to replace the beef in the same delicious marinade. I agree, it doesn’t have to be spicy to be a delicious Korean food.
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looks yummy! Got to give this a try!