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
Units
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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
