Chicken Bulgogi Recipe: A Flavorful Korean BBQ Chicken Delight

Ever tried chicken that’s sweet, savory, and grilled to perfection? That’s chicken bulgogi. It’s Korean BBQ magic—right in your own kitchen.

I made it for dinner last night, and whoa—the flavors were unreal. The marinade? So simple, but it packs a serious punch.

It’s perfect with rice, lettuce wraps, or noodles. And yep, it’s easy enough for weeknights but bold enough for weekend vibes.

Wanna bring some Korean BBQ flavor home? Let’s make this chicken bulgogi—you’ll be hooked from the first bite.

Why You’ll Love This Recipe

• Flavor-Packed Marinade: Gochujang and garlic bring heat and depth, while brown sugar and sesame oil add balance and richness.
• Tender Chicken Every Time: Boneless thighs soak up the marinade and cook up juicy and flavorful.
• Versatile Meal Prep: Serve it with rice, in lettuce wraps, or on top of a salad. It fits weekday dinners and special occasions alike.
• Easy and Fast: The marinade does the heavy lifting, and you only need 15 minutes of hands-on cooking.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: ~40 minutes (plus marinating time)

Servings:
Serves 4 people generously. Double the recipe for meal prep or parties.

Difficulty:
Beginner-friendly. Just marinate, cook, and serve.

Required Kitchen Tools

• Mixing bowls
• Garlic press or grater
• Sharp knife and cutting board
• Grill pan or skillet
• Tongs
• Measuring spoons
• Optional: Meat thermometer

Ingredients for the Bulgogi Marinade

Here’s what you’ll need to make this savory and slightly spicy marinade:

• Chicken Thighs: Boneless, skinless thighs are best for flavor and tenderness.
• Gochujang: Korean chili paste with a rich, spicy-sweet kick.
• Soy Sauce: Adds saltiness and umami.
• Brown Sugar: For caramelization and balance.
• Gochugaru (optional): Korean chili flakes to dial up the heat.
• Garlic (minced): Fresh garlic for deep, aromatic flavor.
• Ginger (grated): Adds warmth and depth to the marinade.
• Sesame Oil: Nutty and rich — a small amount goes a long way.
• Scallions: Sliced thin for brightness and texture.
• Sesame Seeds (optional): For garnish and light crunch.
• Perilla Leaves (optional): Earthy Korean herb often used as garnish or wrap.

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Variations for Chicken Bulgogi

• Make It Spicier: Add extra gochugaru or a spoon of Korean red pepper paste for a bold kick.
• Use Chicken Breast: If you prefer leaner meat, swap thighs for boneless chicken breast. Adjust cooking time to avoid drying out.
• Add Pear or Apple: Blend in grated Asian pear or apple for natural sweetness and tenderness—common in traditional Korean BBQ.
• Try it in Lettuce Wraps: Serve in crisp lettuce leaves with steamed rice, kimchi, and ssamjang for a Korean BBQ-style dinner.
• Vegetarian Twist: Replace chicken with sliced mushrooms or firm tofu. Let them marinate and grill just like the meat.

How to Make Chicken Bulgogi Step-by-Step Instructions

1. Make the Marinade

In a bowl, combine:

• 3 tablespoons gochujang
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 2 teaspoons minced garlic
• 1 teaspoon grated ginger
• Optional: 1 teaspoon gochugaru for heat
• Add sliced scallions

Whisk until well combined. The texture should be smooth and thick.

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2. Marinate the ChickenPlace chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken and mix until every piece is coated.

Cover and refrigerate for at least 1 hour (up to overnight for deeper flavor).

3. Cook the Chicken

Stovetop Directions:

1. Heat a skillet or grill pan over medium-high heat. Lightly oil the surface.
2. Add marinated chicken pieces in a single layer (don’t overcrowd). Cook for about 6–8 minutes on one side until browned.
3. Flip and cook another 5–7 minutes until chicken is fully cooked and slightly charred.
4. Rest for 3–5 minutes, then slice.

Grilling Directions:

1. Preheat grill to medium heat (around 375°F).
2. Lightly oil the grates. Grill chicken thighs for 5–6 minutes per side, or until internal temp hits 165°F.
3. Rest before slicing to keep juices in.

How to Serve Chicken Bulgogi

This Korean BBQ chicken is bold and flexible. Here are some delicious ways to enjoy it:

• With Steamed Rice: Serve over warm jasmine or short-grain rice with a sprinkle of sesame seeds and sliced scallions.
• In Lettuce Wraps: Wrap chicken slices in crisp romaine or butter lettuce with rice, kimchi, and a dab of ssamjang (Korean BBQ dipping sauce).
• As a Rice Bowl: Build a bowl with bulgogi chicken, sautéed veggies, a soft-boiled egg, and gochujang drizzle.
• In Tacos or Wraps: Use tortillas and top with cabbage slaw, pickled radish, or spicy mayo for a fun fusion twist.
• With Noodles: Toss it into warm noodles with sesame oil, shredded carrots, and scallions.

Storing Chicken Bulgogi

• Cooked Chicken: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stovetop or microwave.
• Freezing: You can freeze both raw marinated chicken or cooked chicken. Use within 2 months. Thaw overnight before cooking or reheating.
• Marinade (alone): Keep extra marinade in the fridge up to 3 days, or freeze for future use.

Tips and Tricks for Success

• Marinate Longer: Overnight marinating gives the best flavor and tenderness.
• Don’t Crowd the Pan: Cook in batches to ensure browning and caramelization, not steaming.
• Rest Before Slicing: This helps the juices settle for juicy bites.
• Use a Meat Thermometer: Internal temp should reach 165°F for perfect doneness.
• Balance the Heat: Gochujang varies by brand—taste your marinade and adjust spice or sweetness as needed.

🍽 Nutrition (Per Serving)

Nutrient	Amount
Calories	~280 kcal
Protein	24g
Carbohydrates	10g
Sugar	6g
Fat	16g
Saturated Fat	3g
Sodium	650mg
Fiber	1g

Note: Nutrition values are approximate and may vary based on ingredient brands and portion sizes.

🧐 Chicken Bulgogi FAQs

Q: Can I use chicken breast instead of thighs?
Yes, but thighs offer more flavor and stay juicier. If using breast, don’t overcook.

Q: Is gochujang very spicy?
Not overly. It’s a balanced spicy-sweet paste. You can adjust the heat by using less or skipping gochugaru.

Q: Can I bake the chicken instead?
Yes. Bake at 400°F for 20–25 minutes, flipping halfway. Broil for 2 minutes at the end for char.

Q: What goes well with chicken bulgogi?
Steamed rice, pickled veggies, kimchi, sesame spinach, or even a simple cucumber salad.

✅ Conclusion

Chicken bulgogi is one of those recipes that brings bold flavor without a lot of fuss. With a little prep and the right ingredients, you’ll have a Korean BBQ-style dish that’s comforting, versatile, and totally satisfying. Whether you’re making weeknight dinner or meal prepping for the week, this is a reliable go-to I always come back to.

Try it once—then make it your own.