Description
This Chicken Bulgogi recipe features tender slices of marinated chicken grilled to perfection, served with rice, lettuce cups, and flavorful condiments like kimchi and ssamjang. A delicious Korean-inspired dish that is perfect for a flavorful and satisfying meal.
Ingredients
Units
Scale
Chicken:
- 1/4 cup low-sodium soy sauce
- 1/4 cup grated white or yellow onion
- 3 tablespoons honey
- 1 tablespoon gochujang
- 1 tablespoon minced garlic
- 1 tablespoon mirin or rice wine*
- 1 tablespoon toasted sesame oil
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon cracked black pepper
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 teaspoons grapeseed oil
To serve:
- Cooked jasmine or basmati rice
- Bibb lettuce leaves
- Kimchi
- Sesame seeds
- Thinly sliced scallions
- Ssamjang
Instructions
- Marinate the chicken: Combine soy sauce, onion, honey, gochujang, garlic, mirin, sesame oil, ginger, and black pepper in a bowl. Add chicken, coat, and refrigerate for at least 2 hours.
- Grill method: Preheat grill. Brush with oil, grill chicken slices for 1.5 minutes per side.
- Stove-top method: Heat a grill pan, cook chicken for 1.5-2 minutes per side.
- Optional: Boil reserved marinade until thickened for a sauce.
- Serve: Enjoy bulgogi with rice, lettuce, kimchi, scallions, sesame seeds, and ssamjang.
Notes
- If you don’t have mirin or rice wine, you can use rice vinegar and extra honey.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 9g
- Sodium: 647mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Protein: 23g
- Cholesterol: 95mg
