Chicken bulgogi is a quick and flavorful Korean BBQ dish made with gochujang. Broiled to perfection and easy cleanup, it’s a perfect weeknight dinner!

Chicken bulgogi (Korean bbq chicken) made with gochujang is garnished perilla leaves.

“made this tonight. instructions were super easy to follow, and the resulting chicken was a huge hit.”

PAULETTE MCCARRON

If you hear the word, Bulgogi, you immediately think of the famous Korean beef bulgogi. However, Bulgogi doesn’t limit on the beef. Try this Chicken bulgogi, the Korean BBQ chicken, and you will be surprised how wonderful chicken tastes.

Most bulgogi chicken recipes use a soy sauce-based seasoning that offers a unique savory flavor. However, I prefer to season my bulgogi chicken with gochujang (Korean chili paste) to add a hint of spiciness. Give it a try—you might love it too!

Moist and tender chicken bulgogi  (Korean BBQ chicken) over rice.

Traditionally, chicken bulgogi is grilled, but you can also broil or pan-fry it. I prefer broiling because it makes cleanup easier and doesn’t require extra oil like pan-frying.

Now, which chicken cut is best? I highly recommend boneless, skinless chicken thighs. I tested this recipe with chicken breast, but the rich gochujang sauce worked better with thighs. They stayed moist and absorbed the flavors better.

📌 Note: Chicken bulgogi (Dak-bulgogi, 닭불고기) is often mistaken for Dak-galbi (닭갈비). While dakgalbi is stir-fried with vegetables in a spicy sauce, dak-bulgogi is just chicken, grilled without vegetables.

Korean BBQ chicken garnished sliced perilla leaves and sesame seeds.

How to make Chicken Bulgogi

Pounding chicken with a meat hammer to tenderize/

1. Prep the chicken with a meat hammer to flatten evenly.

Chicken bulgogi (Koran BBQ chicken) sauce with gochujang paste.

2. Make the sauce with gochujang and other ingredients.

Chicken thigh pieces are hand coated with gochujang sauce.

3. Coat the chicken with sauce and let it sit for 10 minutes

A cookie rack to broil Korean BBQ chicken in the oven.

4. Broil the Chicken for 4-5 minute per each side until the surface is slightly charred and chicken is fully cooked.

Broiled Korean chicken barbecue is sliced on a cutting board.

5. Cut up the chicken and garnish with perilla leaves or chopped green onion. Ready to serve and enjoy!

Red chicken bulgogi (Korean bbq chicken) garnished with shredded perilla leaves and sesame seeds.

Serving Suggestions

Serving with rice is most typical, with or without the lettuce wrap. It will make a great rice bowl dish with a simple vegetable or salad on the side. I usually serve with soybean sprout side dish.

Although it’s optional, I recommend to garnish your chicken bulgogi with perilla leaves (aka kkaennip). Kkaennip is a fragrant Korean herb; cross between basil and mint, and pairs well with any gochujang flavored dish. You will find it easily in most of Korean or Asian grocery stores.

Alternate Cooking Method for Chicken Bulgogi

If broiling or grilling is not an option for you, try the pan-frying method. Here’s how you do it:

  1. Heat a tablespoon of oil on a non-stick surface skillet over high heat, add chicken pieces without crowding the space. You might need to pan-fry chicken in batches.
  2. Cook for 3-4 minutes per side until chicken is fully cooked. If the sauce burns and start sticking to the skillet, wipe out with a wet kitchen paper.

If you like a pork version of similar recipe, try my pork bulgogi. You will love it equally.

Korean chicken bulgogi, dak bulgogi, made with gochujang

Chicken Bulgogi (Korean BBQ Chicken)

Chicken bulgogi is a quick and flavorful Korean BBQ dish made with gochujang. Broiled to perfection and easy cleanup, it's a perfect weeknight dinner!
4.94 from 64 ratings

Recipe Video

Ingredients

Equipment

Instructions 

  • Out a piece of plastic wrap over chicken thighs and pound with a meat hammer to stretch and tenderize; set aside.
  • In a large mixing bowl, mix together gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, corn syrup, rice wine, sesame oil, and pepper. Add the chicken thighs and toss together to coat evenly. Let the chicken rest on a room temperature for 10 minutes.
  • Preheat the oven to broil; place an oven shelving to 5-6 inch below the heat source. Grease a cooling rack with a spray oil and place on top of a large baking pan (half sheet size) lined with foil.
  • Spread the chicken pieces on the rack without overlapping. Broil 4-5 minute or until the surface is slightly charred. Turn the chicken to the other side and broil for another 4-5 minutes or until the chicken is fully cooked. Keep an eye on the chicken so that you don't char them too much.
  • Cut the chicken thighs into a bite size chunks and place in a serving dish. Garnish with thinly sliced perilla leaves and toasted sesame seeds. Serve hot with rice.
Calories: 633kcal, Carbohydrates: 21g, Protein: 39g, Fat: 44g, Saturated Fat: 11g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 221mg, Sodium: 607mg, Potassium: 630mg, Fiber: 2g, Sugar: 13g, Vitamin A: 1001IU, Vitamin C: 4mg, Calcium: 72mg, Iron: 3mg
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