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!
Course: BBQ, Dinner
Keyword: Chicken Bulgogi
Author: The Subversive Table
2lbsboneless skinless chicken thighscut into 1 inch long pieces (about 8-10 thighs, depending on size)
1/4cupSoy Saucenot the low-sodium kind
2TbspMirin or Rice Wine
1small onionthinly sliced
3green onionschopped (save some for garnish)
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.