Chicken Bulgogi Recipe

If you’re craving ultra-flavorful, slightly sweet, and spicy Korean BBQ, you have to make this Chicken Bulgogi Recipe! Savory, juicy chicken is marinated in a dreamy mix of soy, honey, aromatics, and gochujang, then grilled or seared for intoxicating caramelized edges — all in under 30 minutes of active cooking. It’s weeknight-friendly and bursting with craveable flavor in every bite!

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Ingredients You’ll Need

The beauty of a classic Chicken Bulgogi Recipe is all in the fresh, simple ingredients — together, they create an unforgettable flavor explosion. Each one plays a starring role in the taste and irresistible texture, so it’s worth using the best you can find!

• Low-sodium soy sauce: The savory backbone, infusing the chicken with umami-rich depth while keeping the seasoning perfectly balanced. Use gluten-free soy sauce if needed.
• Grated white or yellow onion: Provides gentle sweetness and helps tenderize the chicken for ultimate juiciness.
• Honey (or brown sugar): Adds caramelized sweetness and helps that gorgeous char develop during cooking.
• Gochujang: This spicy-sweet Korean chili paste brings signature heat and complexity; adjust for your preferred spice level!
• Minced garlic: Delivers robust flavor that’s both warming and aromatic — no skimping here.
• Mirin or rice wine: Lends subtle acidity and a touch of sweetness, rounding out the marinade. Swap for rice vinegar plus a bit more honey in a pinch.
• Toasted sesame oil: Adds deep, nutty aroma and a silky finish to the marinade.
• Grated fresh ginger: Brightens everything up with a warm, peppery kick.
• Cracked black pepper: A small amount wakes up all the flavors.
• Boneless, skinless chicken thighs or breasts: Sliced thin so they soak up every bit of marinade — thighs for extra juiciness, breasts for a leaner chew.
• Grapeseed oil (or neutral oil): For brushing the pan or grill, ensuring beautiful searing without sticking or burning.
• Cooked jasmine or basmati rice: The classic, fluffy (and essential) base that soaks up all the saucy goodness.
• Bibb lettuce leaves: For making fresh, crunchy lettuce wraps — a must for that Korean BBQ experience.
• Kimchi: Brings tang, crunch, and a punch of fermented zing to every bite.
• Sesame seeds and sliced scallions: Finish the dish with nutty flecks and a pop of color.
• Ssamjang: A spicy-salty condiment, optional but traditional and highly recommended for true bulgogi flavor!

Variations

This beloved Chicken Bulgogi Recipe is endlessly customizable — let your taste buds (and what’s in your fridge) guide your adventure! Don’t be afraid to make it your own and experiment with delightful swaps or upgrades.

• Swap Chicken for Pork or Tofu: This same marinade is incredible with thinly-sliced pork or cubes of extra-firm tofu for a meatless take.
• Add Veggies: Toss in sliced bell peppers, mushrooms, or zucchini with the chicken for a boost of color and nutrition.
• Spice Level: Turn up the heat with extra gochujang or swap for mild chili paste if you prefer a gentler kick.
• Lettuce Wrap Bar: Set out a mix of lettuces, radish slices, and herbs and let everyone build their own Bulgogi masterpiece!

How to Make Chicken Bulgogi Recipe

Step 1: Whisk Up the Marinade

In a large bowl, whisk together the soy sauce, grated onion, honey, gochujang, minced garlic, mirin, toasted sesame oil, grated ginger, and black pepper until fully combined. The aroma alone will make your mouth water! Make sure you use a large enough bowl — you’ll want plenty of room to toss the chicken around and get it evenly coated.

Step 2: Marinate the Chicken

Add your thinly sliced chicken thighs or breasts to the marinade and toss gently to coat every piece. Cover and refrigerate for at least 2 hours (4 is even better!), or let it soak overnight if you love bold, deep flavor. Longer marination makes each bite extra lush and juicy.

Step 3: Get That Sear (Grill or Stovetop)

When you’re ready to cook, heat your grill to high or get a cast-iron skillet good and hot. Brush the grate or pan with a little grapeseed (or other neutral) oil; this stops sticking and ensures a beautiful char. Arrange the chicken pieces in a single layer and cook for about 1½–2 minutes per side, just until caramelized and cooked through. Work in batches so every piece ends up gorgeous and golden.

Step 4: Optional Glaze (Don’t Waste That Marinade!)

If you’d like a saucy boost, pour any reserved marinade into a small saucepan and bring it to a boil. Let it bubble for 3 minutes to thicken. Drizzle this glossy, flavor-packed sauce over your finished Chicken Bulgogi Recipe for an extra layer of yum!

Step 5: Build and Serve

Serve your sizzling chicken hot off the grill or skillet over fluffy rice, or pile it into crisp Bibb lettuce cups. Add kimchi, a sprinkle of sesame seeds, scallions, and a little ssamjang for the perfect finish. Time to dig into your homemade Korean BBQ feast!

How to Serve Chicken Bulgogi Recipe

Garnishes

Finish your Chicken Bulgogi Recipe with a shower of toasted sesame seeds and vivid green scallions for that classic restaurant-style look. A few extra spoonfuls of ssamjang on the side add a burst of savory heat that you can dial up or down to taste. If you love a little extra brightness, try a scattering of shredded radish or a squeeze of fresh lime juice.

Side Dishes

This dish is a superstar alongside warm, fluffy jasmine or basmati rice and a big platter of cool, tender Bibb lettuce leaves for wrapping. Don’t forget a side of kimchi for brightness and crunch, or any banchan you love — think spicy cucumber salad, pickled radishes, or lightly seasoned steamed veggies for a real Korean spread!

Creative Ways to Present

Build a DIY Chicken Bulgogi Recipe bar for parties, with toppings like sliced jalapeños, avocado, herbs, and pickles. Try serving in rice bowls, in lettuce wraps, or even tucked into a toasted bun for a Korean-inspired chicken sandwich! If you’re feeling extra, roll up leftovers with sticky rice in seaweed for killer bulgogi kimbap.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Bulgogi Recipe keeps beautifully — just store cooled chicken in an airtight container in the fridge for up to 4 days. This makes fantastic lunch bowls, quick stir-fries, or late-night lettuce cups straight from the fridge.

Freezing

Chicken Bulgogi freezes like a dream! Let cooked chicken cool completely, then freeze in tightly sealed bags with as much air removed as possible for up to 2 months. Thaw in the refrigerator before reheating.

Reheating

To reheat your Chicken Bulgogi Recipe, simply warm gently in a skillet over medium heat just until hot, or microwave in short bursts. Splash with a little water or sauce to keep moisture in, and garnish fresh to brighten up leftovers!

FAQs

Final Thoughts

This Chicken Bulgogi Recipe is one of those dishes that instantly transports you to a vibrant table surrounded by friends, laughter, and plenty of good food. It’s unbelievably easy, totally adaptable, and always a crowd-pleaser — so go on, give it a try and add a little Korean-style joy to your dinner tonight!

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