Name: Chicken Bulgogi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 lbs boneless skinless chicken thighs (cut into 1 inch long pieces (about 8-10 thighs, depending on size)); 1/4 cup Soy Sauce (not the low-sodium kind); 1/4 cup Sugar; 2 Tbsp Mirin or Rice Wine; 2 tsps Sesame Oil; 1 small onion (thinly sliced); 3 green onions (chopped (save some for garnish)); 6 cloves garlic (minced); 2 inch fresh ginger (minced)

Chicken Bulgogi aka Dak Bulgogi

September 17, 2018

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Salty, garlicky bites of chicken with charred, crispy little bits on the edges — if you haven’t made Chicken Bulgogi aka Dak Bulgogi a dinnertime staple, then it’s time to get started!

round platter of chicken bulgogi with dark plate, brown cutting board, and white napkin underneath

Everyone seems to be loving Beef Bulgogi these days. But did you know that Beef Bulgogi also has a cousin? Chicken Bulgogi aka Dak Bulgogi is every bit as delicious and exciting but made with chicken instead of beef.

This is a great option for the non-beef eaters in your life. Also, sometimes you need a non-spicy option when serving Korean food at a party. I know, I know… spicy food always tastes better. 🙂 But not everyone can take the heat!

chicken bulgogi piled into white bowl garnished with green onions

I like to serve this for the kids table. But honestly, the adults seem to enjoy it just as much!

The best way to eat it? Wrapped up in lettuce leaves with a big dab of Ssamjang or Gochujang Sauce on top. That’s the Korean way of eating grilled meat and a guaranteed way to get you addicted to Korean food!!

This make an easy weeknight dinner. Or add some Gochujang Chicken, Beef Bulgogi, or Spicy Korean Pork and make it a party!

How to Make Chicken Bulgogi:

Cut 2 lbs boneless, skinless chicken thighs into 2-inch strips.

boneless, skinless chicken thighs on yellow cutting map

Combine marinade ingredients in a large bowl. Add chicken and mix well.

chicken bulgogi marinade in stainless steel bowl on cutting board with measuring cup to the side

Heat a cast iron pan over medium high heat. Add 1 Tbsp oil and brown chicken in batches, making sure not to overcrowd the pan.

Alternately, serve at the table with a Korean-style grill pan and portable gas burner. Cook and eat, sizzling hot from the grill pan!

grill pan filled with chicken bulgogi on table loaded with korean dinner items

Serve with rice, Ssam Sauce or Gochujang Sauce (I’ve included both recipes below), and lettuce wraps. Enjoy!

Print Recipe

Chicken Bulgogi

Sweet, salty, garlicky bites of chicken with charred, crispy little bits on the edges — if you haven’t made Chicken Bulgogi (aka Dak Bulgogi) a dinnertime staple, then it’s time to get started!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: BBQ, Dinner

Cuisine: Korean

Keyword: Chicken Bulgogi

Servings: 4

Author: The Subversive Table

Ingredients

2 lbs boneless skinless chicken thighs cut into 1 inch long pieces (about 8-10 thighs, depending on size)

Marinade

1/4 cup Soy Sauce not the low-sodium kind
1/4 cup Sugar
2 Tbsp Mirin or Rice Wine
2 tsps Sesame Oil
1 small onion thinly sliced
3 green onions chopped (save some for garnish)
6 cloves garlic minced
2 inch fresh ginger minced

Instructions

Combine marinade ingredients in a large bowl. Add chicken pieces and mix thoroughly until well combined.
(Marinate at least 30 minutes, but preferably overnight. If cooking immediately, let stand at room temperature.)
Heat a cast iron over medium high heat and add 1 Tbsp neutral cooking oil. Let the oil heat up for a few seconds and then add chicken pieces in batches. DO NOT OVERCROWD THE PAN!
Cook chicken until nicely browned on one side, about 3-5 minutes. Flip the chicken and cook to the other side, another 3-5 minutes. The chicken should be browned and crispy looking on the edges. Transfer to a large plate. Repeat process.
Loosely cover with foil while you cook the remaining chicken. When finished, garnish with reserved green onion.
Serve with lettuce wraps, ssam sauce, and rice. To eat, take a lettuce wrap and pile with a small spoonful of rice, chicken bulgogi, and dab of ssam sauce or gochujang sauce on top. Wrap up and eat immediately.

Notes

*Feel free to make Ssam Sauce or Gochujang Sauce (or both!) as the chicken cooks.

small bowl of ssamjang with green onions and lettuce wraps

Print Recipe

Ssamjang aka Ssam Sauce

The sauce that makes Korean BBQ so tasty.

Prep Time5 mins

Total Time5 mins

Course: BBQ, condiment, Dinner

Cuisine: Korean

Keyword: Ssam Sauce, Ssamjang

Servings: 2 generous portions

Author: The Subversive Table | Lis Lam

Ingredients

1/4 cup Doenjang Korean fermented soy bean paste
2 cloves garlic minced
1 Tbsp Mirin or rice wine
1 Tbsp sesame oil
2 tsp rice vinegar you can substitute with white vinegar
1 tsp Gochujang Korean fermented chile paste
1 tsp sugar

Instructions

Combine all ingredients in a medium sized bowl and mix well.
Transfer to a small serving dish and garnish with an additional drizzle of of sesame oil and a sprinkling of sesame seeds. You can also add thin slices of raw garlic and jalapeno, if desired.
Serve with Korean BBQ: lettuce wraps, green onions, grilled meat, and rice. Enjoy!

Notes

Make this recipe once and then adjust according to your preference. Some people like it with more Gochujang, others with more vinegar or more sugar. Experiment and see what you like best!