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.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb chicken thigh (boneless skinless)
- 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)
- 1/2 tablespoon toasted sesame oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon toasted sesame seeds
- green onions (chopped)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve. Serve with a bowl of rice, kimchi or a side salad and enjoy!