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!
Everyone seems to be loving Beef Bulgogi these days. But did you know that 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!
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 ssam sauce on top. That’s the Korean way of eating grilled meat and a guaranteed way to get you addicted to Korean food!!
Sweet, salty, garlicky bites of chicken with charred, crispy little bits on the edges — if you haven’t made Dak Bulgogi (aka Chicken Bulgogi) a dinnertime staple, then it’s time to get started!
- 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
- 1 inch fresh ginger minced
- 1/4 cup Doengjang (fermented soy bean paste)
- 1 Tbsp Gochujang (fermented chile paste)
- 2 garlic cloves minced
- 1 Tbsp Mirin or Rice Wine
- 1 Tbsp rice vinegar or white vinegar (if you don't have it)
- 2 tsp sesame seed oil
- 1 tsp sugar
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 or non-stick skillet over medium high heat and add 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.
While the chicken cooks, make the ssam sauce. Mix ingredients in a medium size bowl. Transfer to a smaller serving dish and set on the table.
Serve Dak Bulgogi 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 on top. Wrap up and eat immediately.