Also known as dak bulgogi in Korea, chicken bulgogi is one of my favorite dishes. Both savory and sweet, it’s cooked quickly at a high heat to preserve the chicken’s juiciness while also providing a huge burst of flavor.
What Is Chicken Bulgogi?
Chicken bulgogi is a traditional Korean dish that allows the chicken to be marinated in a sweet and savory sauce, then cooked at a high heat until the marinade creates a caramel-like texture around the meat.
It’s very versatile, and can be cooked over a barbecue, in a wok, or in a pan. It can also be reheated easily because the chicken is pre-cut into small, bite-sized pieces. This allows for a quick reheat so the chicken doesn’t dry out.
Chicken bulgogi is typically served with kimchi, a side of rice, soup, and laver (seawood). But you can eat it by itself or with any other side that interests you. I usually serve it with Asian slaw instead of kimchi but it’s up to you!
Chicken Bulgogi Recipe
When I was in Seoul this past spring, I got what’s become my favorite recipe of all time and wanted to share it. Here’s the recipe for the best chicken bulgogi I’ve ever had.
Ingredients
For the marinade:
- ½ cup sugar
- ⅓ cup soy sauce
- 2 teaspoons garlic
- ¼ cup sesame oil
- ¼ teaspoon pepper
- ½ teaspoon fresh grated ginger
- 2 tablespoons sesame seeds
For the dish:
- 1 pound chicken
- 2 tablespoons sesame oil
- Perilla leaves, shredded into thinly sliced strips for garnish
- Cooked rice (or fried rice if you prefer)
Instructions
Using a sharp knife, cut the raw chicken into bite-sized pieces. Mix together the marinade ingredients and add the chicken to it. Let the meat soak in the sauce for at least 20 minutes (up to an hour) on the counter, not in the refrigerator. If you want to marinate the meat longer than an hour, put it in the fridge.
Then heat up a pan or wok on medium-high heat with 2 tablespoons of sesame oil in it. Once the pan is hot, pour everything (the sauce and the meat) into the pan.
Avoid the urge to stir it like a stir fry. Just let the meat sizzle and cook for about 2-3 minutes and then pick up a piece with tongs or a chopstick to see if it’s brown yet. If so, then turn all the meat over and cook it all on the other side.
Once both sides are brown, it’s ready. If you keep cooking it for too long after that, the sauce will caramelize too much and burn the pan. Serve it right away over rice and top with shredded perilla leaves. Serves four.
Spicy Chicken Bulgogi
Chicken bulgogi is traditionally not a spicy meal. But if you’d like to make yours a bit spicier, consider adding the following ingredients to the marinade in the above recipe:
- 3 tablespoon gochujang Korean hot pepper paste
- 2 tablespoon Korean red pepper powder
Stir these into the sauce before marinating the chicken in it. Then cook it according to the instructions above for a dish with a real kick to it!