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Authentic Chicken Bulgogi (Dak Bulgogi)

Korean grilled chicken marinated in savory-sweet sauce with garlic, ginger, and sesame for a high-protein weeknight dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts thinly sliced
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons mirin
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/2 small onion grated or finely minced
  • 1/4 teaspoon black pepper
  • 1 tablespoon gochugaru (Korean red chili flakes) optional for heat
  • 1 tablespoon vegetable oil for cooking
  • 2 stalks green onions sliced
  • 1 tablespoon toasted sesame seeds

Equipment

  • Large bowl
  • Large skillet or wok
  • whisk

Method
 

  1. In a large bowl, whisk together soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated onion, black pepper, and gochugaru if using. Ensure sugar dissolves completely.
  2. Add thinly sliced chicken to the marinade and toss until every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat until a drop of water sizzles immediately.
  4. Add chicken in a single layer without crowding the pan, working in batches if needed. Let sit undisturbed for 2-3 minutes before stirring.
  5. Cook for 5-7 minutes total, stirring occasionally, until chicken is cooked through and edges are caramelized and slightly charred. Internal temperature should reach 165°F.
  6. Transfer to serving plate and garnish with sliced green onions and toasted sesame seeds while hot.
  7. Serve immediately with steamed rice, kimchi, and lettuce leaves for wrapping.

Notes

Storage: Refrigerate leftovers in airtight container for up to 3 days. Reheat in pan over medium heat with splash of water. Freezes for up to 2 months. Pro Tip: Freeze chicken for 30 minutes before slicing for easier cutting. Substitutions: Use tamari for gluten-free version. Replace mirin with dry white wine plus pinch of sugar. Chicken breasts can substitute for thighs. Make-Ahead: Marinate chicken up to 24 hours ahead for deeper flavor. Raw marinated chicken freezes well for up to 3 months.