Chicken Bulgogi
Chicken bulgogi is a mouthwatering dish that brings together the bold flavors of Korean cuisine with tender, juicy chicken. With its savory umami marinade made with soy sauce, garlic, ginger, and mirin, this chicken bulgogi recipe is sure to satisfy your cravings for bold, Korean flavors.
Servings 4 servings
Calories 319kcal
Ingredients
- 1 lb chicken thigh boneless skinless
Marinade
- 4 cloves garlic minced
- 1 teaspoon ginger grated
- 3 tablespoon soy sauce
- 1 tablespoon brown sugar packed
- 1 tablespoon honey
- 2 tablespoon rice cooking wine mirin
- ½ tablespoon toasted sesame oil
- ¼ teaspoon black pepper
- ½ teaspoon toasted sesame seeds
Garnish
- green onions chopped
Instructions
- Prepare the chicken. Trim off excess fat from the chicken, cover the chicken with plastic wrap on top of a cutting board and pound the chicken with the flat side of a meat tenderizer to achieve even thickness.
- Marinade the chicken. In a large mixing bowl, add the minced garlic, grated ginger, soy sauce, brown sugar, honey, mirin, sesame oil, black pepper and sesame seeds. Mix to combine. Add the prepared chicken and toss well to coat the chicken. Cover and marinate for a minimum of 30 minutes or preferably overnight in the refrigerator. Bring the chicken to room temperature before you begin for an even cook.
- Option 1 (Stove): Cook the chicken. Heat a tablespoon of vegetable oil on your skillet over medium heat until hot. Add the room temperature chicken in a single layer and cook on each side for about 2 minutes 30 seconds on each side or until the internal temperature in the thickest part of the thigh reaches 165°F (73°C). The honey in the marinade may burn easily, so watch it carefully and reduce the heat as needed to avoid burning. Remove from the pan, cover with foil and let the chicken rest for 10 minutes before cutting and serving.
- Option 2 (grill): Cook the chicken. Preheat your grill to medium heat or about 400°F (259°C). Brush your grill with vegetable and place the chicken thigh directly on the grill gates, close the lid and grill for 5-6 minutes on each side or until the internal temperature in the thickest part of the thigh reaches 165°F (73°C). Remove from heat, cover with foil and let the chicken rest for 10 minutes before cutting and serving.
- Serve. Serve with a bowl of rice, kimchi or a side salad and enjoy!
Notes
- Marinade overnight. For the best and rich flavor, I recommend marinading the chicken in an airtight container or ziplock bag overnight in the refrigerator.
- Don’t overcrowd the pan. If you are cooing the bulgogi chicken on the stove, make sure to not overcrowd the pan. I recommend cooking in batches for an even cook.
- Cook on medium heat and keep an eye on how quickly the chicken caramelizes. Since the chicken bulgogi marinade contains honey in it, the marinade will likely burn quickly if the stove is too hot. Carefully keep an eye on the chicken and turn down the heat if the marinade begins to burn.
- Use a thermometer to check for doneness. The best way to know whether the chicken bulgogi is done, is to stick a thermometer into the thickest part of the chicken it should read 165°F (73°C).
- Let the chicken rest for 10 minutes. After the Korean bbq chicken is done cooking, cover the chicken with aluminum foil and let it rest for at least 10 minutes before slicing. Resting allows the chicken to redistribute the juices back into the chicken for the most juicy and tender bite.
- Storage Instructions: This chicken bulgogi recipe is best served immediately, but you can store any leftover Korean chicken bulgogi in an airtight container in the refrigerator for up to 5 days.
- To reheat: microwave covered until warm.
Nutrition
Calories: 319kcal | Carbohydrates: 13g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 920mg | Potassium: 285mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg