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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


  • 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.)   
    chicken bulgogi marinade in stainless steel bowl on cutting board with measuring cup to the side
  • 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!
    browned chicken in cast iron skillet
  • 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.
    chicken bulgogi piled into white bowl garnished with green onions
  • 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.