Chicken Bulgogi (Korean BBQ Chicken)

Korean chicken bulgogi, dak bulgogi, made with gochujang

Chicken Bulgogi (Korean BBQ Chicken)

A bold Korean BBQ chicken made with a gochujang-based marinade. Broiled or grilled until lightly charred and caramelized, this chicken bulgogi is juicy, flavorful, and perfect served with rice and banchan.

Course Main Course

Cuisine Korean

Diet Low Lactose

Keyword Broiled chicken bulgogi, chicken bulgogi, dak-bulgogi, gochujang chicken, Grilled Korean chicken, Korean BBQ chicken, korean chicken recipe

Prep Time 10

Cook Time 10

resting time 10

Servings

Calories 633

Author Hyegyoung K. Ford

Equipment

cooling rack

Ingredients

6 (about 900g / 2 lb) chicken thighs boneless & skinless
3 tbsp (45g) Korean chili paste (gochujang)
1 tbsp (8g) Korean chili flakes (gochugaru) optional
1 tbsp (15ml) soy sauce
1-2 tbsp (12–25g) light brown sugar
1 tbsp (15g) minced garlic
1 tsp (5g) ginger paste
1 tbsp (15ml) Korean corn syrup (mulyeot)
1 tbsp (15ml) sweet rice wine (mirim) optional
1 tbsp (15ml) sesame oil
1/2 tsp (1g) black pepper
5-6 perilla leaves (kkaennip) thinly sliced, to garnish, optional
1 tbsp toasted sesame seeds to garnish

Instructions

Place a sheet of plastic wrap over the chicken thighs and gently pound with a meat mallet to even out the thickness. Set aside.
In a large mixing bowl, combine gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, corn syrup, rice wine, sesame oil, and black pepper. Add the chicken thighs and toss to coat evenly. Let marinate at room temperature for 10–30 minutes.
Preheat the oven to broil and position the oven rack 5–6 inches below the heat source. Lightly grease a cooling rack with oil spray and place it over a foil-lined half sheet pan.
Arrange the chicken on the rack in a single layer without overlapping. Broil for 4–5 minutes, or until lightly charred. Flip and broil for another 4–5 minutes, or until fully cooked. Watch carefully to prevent burning.
Slice into bite-sized pieces and transfer to a serving dish. Garnish with thinly sliced perilla leaves and toasted sesame seeds. Serve hot with rice.

Video

Nutrition