Maya Sari
What is Bulgogi?
Chicken Bulgogi is a crunchy Korean comfort dish consisting of chicken pieces or slice pieces marinated in strong sweetness, soy sauce, garlic, ginger, and strength.
Unlike the dark strong umami beef bulgogi dishes, chicken bulgogi is light and smoky flavored and is an excellent meal by itself when served with rice or wrapped in crunchy lettuce leaves.
This is incredible Korean cuisine to try—snappy, snappy, full of pungent flavor. It’s incredible weeknight fare when you are ravenous but have no time to spend an entire day slaving over cooking something.
Chicken bulgogi grilled or pan-fried yields a great blend of sweet, salty, and a little bit hot in every bite. And the beauty is, it is easy as all get-out to serve over rice, noodles, or wrapped up in fresh leaves. Let’s cook!
More Recipes Like This
Why You’ll Love This Recipe
Easy & Quick – Prep time is less than 20 minutes, which is great for a weeknight dinner.
Flavor Loaded – Great blend of umami, sweet, and savory foods.
Heat to Taste – Spice level to your taste or make it milder to suit.
Simple Serve Options – Serve on rice, in a wrap, or even a sandwich for a burger spin.
Ideal for meal prep – You can prep, cook, and refrigerate some 3 days in advance.
This easy chicken bulgogi is an ideal alternative to having actual Korean flavor at home without a grill. Try it and have a tasty, quick meal in minutes!
Ingredients
For the Chicken Bulgogi
500g boneless and skinless chicken thighs
½ tsp. Korean chili paste (gochujang)
1 tsp Korean paprika powder or chili powder (optional)
1 tbsp soy sauce
1 tsp minced garlic
½ tsp ground or grated ginger
1 tsp mirin (rice wine) (optional)
1 tps corn syrup (mul-yeot) (optional)
1 tsp sesame oil
½ tsp black pepper
Brown sugar, to taste
To taste salt
Garnish with sesame seed, slices carrots and spring onion or mint leaves
Preparation
1. Chicken Prep – Cut chicken thighs into little pieces or slice them thinly so they will cook very quickly and absorb marinades.
2. Prepare Marinade – Whisk together gochujang, soy sauce, ginger, garlic, sesame oil, black pepper, brown sugar, and optional mirin and corn syrup in a bowl.
3. Marinate Chicken – Overlap one chicken over the marinade and the chicken in the marinade. The optimal marinating flavor is 2 hours (marinate the chicken overnight at refrigeration level); 15–20 minutes will taste better.
4. Cook the Chicken – Place a pan over medium-high and oil within it. Heat and then add the marinated chicken in a single layer. Cook for 4–5 minutes on each side, turn, and cook the other 4–5 minutes, or golden brown, caramelized, and cooked.
5. Garnish and Serve – Serve the chicken bulgogi and garnish with sesame seeds, slices carrot and spring onions or fresh mint leaves. Serve steaming hot over steamed rice, lettuce wraps, or as a Korean dish.
Alternative Cooking Method
To impart that smoky, burnt taste, barbeque or grill pan marinated chicken. Grill chicken on your grill on medium-high heat for 4–5 minutes per side, halfway turning with an effort not to char it.
Light grill charring is promoted by the restaurant’s quality and depth of flavor.
Serving Suggestions
Serve your succulent chicken bulgogi with:
Steamed white rice or Korean purple rice for the original combination
Kimchi or sour vegetables that are fermented
Lettuce wraps instead of crisps and refreshing lightness. It is finished with a fried egg for richness.
Final Thoughts
Mild Chicken Bulgogi is an excellent but effortless means of introducing exotic Korean taste to your dinner time with minimal effort.
Barbecued or pan-fried, the meal provides you with an irresistible union of salt, sugar, and smoke that everybody craves.
And its simplicity of preparation is equaled by the pleasure of serving it in so many diverse manners—over a plain rice bowl dish to dainty lettuce cups.
If you are not familiar with Korean food or would simply appreciate an uncomplicated recipe, then look no further than here.
Try it out and make the quick, delicious meal a one to remember in your kitchen!
Quick Chicken Bulgogi
Ingredients
- 500 g boneless and skinless chicken thighs
- ½ tsp Korean chili paste (gochujang)
- 1 tsp Korean paprika powder or chili powder (optional)
- 1 tsp soy sauce
- 1 tsp minced garlic
- ½ tsp ground or grated ginger
- 1 tsp mirin (rice wine) (optional)
- 1 tsp corn syrup (mul-yeot) (optional)
- 1 tsp sesame oil
- ½ tsp black pepper
- Brown sugar, to taste
- Salt to taste
- Sesame seeds
- 2 spring onions or mint leaves
- slices carrot
Instructions
- Cut chicken thighs into little pieces or slice them thinly so they will cook very quickly and absorb marinades.
- Whisk together gochujang, soy sauce, ginger, garlic, sesame oil, black pepper, brown sugar, and optional mirin and corn syrup in a bowl.
- Marinate Chicken – Overlap one chicken over the marinade and the chicken in the marinade. The optimal marinating flavor is 2 hours (marinate the chicken overnight at refrigeration level); 15–20 minutes will taste better.
- Cook the Chicken – Place a pan over medium-high and oil within it. Heat and then add the marinated chicken in a single layer. Cook for 4–5 minutes on each side, turn, and cook the other 4–5 minutes, or golden brown, caramelized, and cooked.
- Garnish and Serve – Serve the chicken bulgogi and garnish with slices carrot, sesame seeds and spring onion or fresh mint leaves. Serve steaming hot over steamed rice, lettuce wraps, or as a Korean dish.
