If you’re searching for a crowd-pleasing Korean dish that’s easy enough for a weeknight but sensational enough to wow at a dinner party, this Chicken Bulgogi Recipe is for you! Tender slices of chicken, bathed in a vibrant, sweet-and-spicy marinade, are grilled or pan-seared until irresistibly caramelized — every bite bursting with umami and just a hint of smoky char.
Why You’ll Love This Recipe
- Maximum Flavor, Minimal Fuss: The marinade does all the heavy lifting, transforming everyday chicken into a sensational main with barely any hands-on time.
- Better-Than-Takeout Texture: Juicy chicken, lightly charred and glazed, secures that perfect restaurant-quality bite right in your own kitchen.
- Flexible For Any Occasion: Whether you’re serving a cozy weeknight dinner or feeding a festive crowd, this Chicken Bulgogi Recipe seamlessly fits the bill.
- Make It Yours: It’s endlessly customizable — swap the protein, tweak the heat, or pile on your favorite toppings for a meal that’s truly your own.
Ingredients You’ll Need
The beauty of this Chicken Bulgogi Recipe is in the simple, punchy ingredients — each one brings something special to the party! Don’t skip any; every element, from the gochujang to the sesame oil, layers in depth, color, and irresistible aroma.
- Low-sodium soy sauce: This forms the savory base of your marinade and keeps things from getting too salty, even after reducing.
- Grated onion (white or yellow): Adds gentle sweetness and moisture, ensuring the chicken stays juicy throughout cooking.
- Honey (or brown sugar): A touch of sweetness helps caramelize the chicken for those signature charred edges.
- Gochujang: This Korean chili paste brings a bold, subtle heat and plenty of that signature umami.
- Minced garlic: The fragrant backbone of the marinade; don’t go shy here!
- Mirin or rice wine: Lends a subtle tang; if you’re out, a splash of rice vinegar plus more honey does the trick.
- Toasted sesame oil: Its nutty richness rounds out the sweet, salty, and spicy flavors.
- Grated fresh ginger: Offers zing and warmth, brightening the whole dish.
- Cracked black pepper: Adds a gentle peppery bite to balance the sweetness.
- Boneless, skinless chicken thighs or breasts: Chicken thighs stay extra juicy, but breasts work beautifully for a leaner twist.
- Grapeseed oil or other neutral oil: Ensures a golden sear and prevents sticking on the grill or skillet.
- To serve — Jasmine or basmati rice, Bibb lettuce, kimchi, sesame seeds, scallions, ssamjang: These fresh, bold, and crunchy accompaniments bring the whole meal together and make every bite an adventure.
Variations
One of my favorite things about this Chicken Bulgogi Recipe is just how fun it is to riff on! Whether you need to adjust for allergies, skip the heat, or simply change up the protein, tweaking this dish is easy and rewarding.
- Beef Bulgogi Swap: Replace chicken with thinly-sliced beef ribeye or sirloin for the classic Korean bulgogi flavor and texture.
- Spicy Kick: Add a spoonful of extra gochujang or a sprinkle of crushed chili flakes if you love things hot.
- Vegetarian Version: Use sliced portobello mushrooms or extra-firm tofu — they soak up the marinade beautifully.
- Low-Carb Style: Skip the rice and serve your chicken bulgogi in lettuce wraps packed with fresh veggies.
How to Make Chicken Bulgogi Recipe
Step 1: Make the Marinade and Prep the Chicken
In a large mixing bowl, whisk together the soy sauce, grated onion, honey, gochujang, minced garlic, mirin, toasted sesame oil, grated ginger, and black pepper. Slice the chicken into 1/4-inch thick pieces for maximum marinade coverage and tenderness. Add the chicken to the bowl and toss well so every piece is coated. Cover, then pop it into the fridge for at least 2 hours — or better yet, overnight — to let all those incredible flavors soak in.
Step 2: Fire Up the Grill or Skillet
If you’re grilling, preheat your grill to high and brush the grate with grapeseed oil. Lay out the marinated chicken in a single layer (work in batches if needed), and grill each piece for about 1½ minutes per side, just until it’s lightly charred and cooked through. If you’re working indoors, a cast-iron skillet or grill pan over medium-high heat works beautifully — just be sure not to overcrowd the pan, so those juicy slices can caramelize instead of steam.
Step 3: Optional – Make a Drizzling Sauce
If you love saucy rice bowls as much as I do, pour the leftover marinade into a small saucepan. Bring to a boil, then simmer for a few minutes until it thickens slightly. This step takes things over the top — the rich, glossy sauce is meant for drizzling over your chicken bulgogi or tossing with rice at the table.
Step 4: Serve and Enjoy
Transfer your hot-off-the-grill chicken bulgogi to a serving platter. Build your bowls or lettuce wraps with fluffy rice, crisp lettuce, a side of kimchi, scallions, sesame seeds, and a dollop of ssamjang if you like a little extra kick. Gather everyone around and let the digging in begin!
Pro Tips for Making Chicken Bulgogi Recipe
- Marinate for Depth: Letting the chicken marinate overnight really unlocks next-level tenderness and maximum flavor — the difference is truly worth the wait!
- Thin Slices, Big Payoff: Slice your chicken thinly and evenly; this helps each piece cook super quickly and absorb all that bulgogi goodness.
- Don’t Overcrowd: Whether grilling or pan-searing, give the chicken space — caramelization needs breathing room, or you’ll end up steaming instead of searing.
- Taste That Sauce: If you reduce the leftover marinade as a sauce, give it a little taste before drizzling — a pinch of extra honey or splash of vinegar can balance things perfectly to your liking.
How to Serve Chicken Bulgogi Recipe
Garnishes
Finish your Chicken Bulgogi Recipe with a flurry of toasted sesame seeds, paper-thin slices of scallion, and maybe a few fresh cilantro leaves or a squeeze of lime if you’re feeling zesty. These fresh, crunchy toppings balance the richness of the chicken and make every plate pop with color and flavor.
Side Dishes
Kimchi is a must for that classic tangy crunch, but don’t stop there! I love including quick Korean pickled cucumbers or a crisp Asian slaw to add more freshness. Of course, a mound of fluffy jasmine or basmati rice perfectly soaks up all the delicious juices from your bulgogi.
Creative Ways to Present
Try a build-your-own lettuce wrap bar for dinner parties — set out the chicken, rice, sauces, and toppings so everyone can assemble their own perfect bite. For a fun twist, transform leftovers into bulgogi tacos or roll them into sushi hand rolls for a vibrant lunchbox surprise!
Make Ahead and Storage
Storing Leftovers
Stash any leftover Chicken Bulgogi Recipe in an airtight container in the fridge, and you’re set for up to 4 days. The flavors mingle and grow even more delicious, making tomorrow’s lunch something to really anticipate!
Freezing
This dish freezes beautifully! Simply cool the cooked chicken completely and transfer to a freezer-safe container. Freeze for up to 2 months; thaw overnight in the fridge when you’re ready for a speedy, flavor-packed meal.
Reheating
For best results, reheat chicken gently in a skillet over medium-low heat, adding a splash of water or reserved marinade to keep things juicy. The microwave works in a pinch, but you’ll get the most “just-cooked” flavor on the stovetop.
FAQs
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Can I use chicken breast instead of thighs for this Chicken Bulgogi Recipe?
Absolutely! While thighs tend to stay juicier, sliced chicken breast works beautifully for a lean bulgogi — just be careful not to overcook it, as breasts cook even faster than thighs.
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Is there a substitute for gochujang if I can’t find it?
If gochujang isn’t available, try a mix of miso paste and a little sriracha or chili paste. You get heat and umami, though the depth of flavor will be slightly different from the original.
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Can I make the marinade ahead of time?
Yes! The marinade for this Chicken Bulgogi Recipe can be prepared up to 2 days ahead. Store it in a sealed container in the refrigerator, and simply add the sliced chicken when you’re ready to marinate.
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What’s the best way to grill this indoors?
Use a well-heated cast-iron skillet or grill pan. Brush it with oil, space out the chicken to avoid steaming, and cook over medium-high for charred edges and juicy centers — no outdoor grill required!
Final Thoughts
I can’t wait for you to try this Chicken Bulgogi Recipe — it’s easy, outrageously flavorful, and always a hit no matter who’s at the table. Give it a go, put your own spin on it, and let each vibrant, sizzling bite bring a little taste of Korea right to your kitchen. Enjoy every mouthful!
Print
Chicken Bulgogi Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Grilling
- Method: Stovetop
- Cuisine: Korean
Description
Delight your taste buds with this flavorful Chicken Bulgogi recipe that combines tender chicken marinated in a savory-sweet sauce, perfect for grilling or stove-top cooking. Serve with rice, lettuce, kimchi, and more!
Ingredients
Chicken:
- 1/4 cup low-sodium soy sauce, gluten free if needed
- 1/4 cup grated white or yellow onion
- 3 tablespoons honey, or brown sugar
- 1 tablespoon gochujang, gluten free if needed
- 1 tablespoon minced garlic
- 1 tablespoon mirin or rice wine*
- 1 tablespoon toasted sesame oil
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon cracked black pepper
- 1 pound boneless skinless chicken thighs or breasts, cut into 1/4-inch thick slices
- 2 teaspoons grapeseed oil, or other neutral oil
To serve:
- Cooked jasmine or basmati rice
- Bibb lettuce leaves
- Kimchi
- Sesame seeds
- Thinly sliced scallions
- Ssamjang
Instructions
- Marinate the Chicken: In a large bowl, combine soy sauce, onion, honey, gochujang, garlic, mirin, sesame oil, ginger, and black pepper. Add chicken, toss to coat, and refrigerate for at least 2 hours.
- Grill Method: Preheat grill, brush with oil, grill chicken for about 1.5 minutes per side.
- Stove-top Method: Heat a grill pan, cook chicken for 1.5-2 minutes per side.
- Optional Sauce: Boil reserved marinade until thickened.
- Serve: Enjoy the chicken bulgogi with rice, lettuce cups, kimchi, scallions, sesame seeds, and ssamjang.
Notes
- If you don’t have mirin or rice wine, you can use rice vinegar and a bit more honey.
- Store leftover chicken bulgogi in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 9g
- Sodium: 647mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Protein: 23g
- Cholesterol: 95mg
