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 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!
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!!
How to Make Chicken Bulgogi:
Cut 2 lbs boneless, skinless chicken thighs into 2-inch strips.
Combine marinade ingredients in a large bowl. Add chicken and mix well.
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!
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!
- 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
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.
*Feel free to make Ssam Sauce or Gochujang Sauce (or both!) as the chicken cooks.
The sauce that makes Korean BBQ so tasty. Mix in one bowl and enjoy the flavors of Korean BBQ at home!
- 1/4 cup Doengjang 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
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, if desired.
Serve with lettuce wraps, green onions, grilled meat, and rice.
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!
The ubiquitous Korean sauce that goes with EVERYTHING!
- 1/4 cup Gochujang Korean fermented chili paste
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp rice vinegar (if you don't have it, white vinegar also works)
- 1 tsp sesame seeds
- 4 cloves garlic minced
*Cover and store in the fridge. This sauce should keep for 2-3 weeks, as long as there’s no cross contamination from double dipping, etc.