Chicken Bulgogi Recipe Juicy Flavorful Korean BBQ at Home
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Author:samantha
Total Time:45 minutes
Yield:4 servings 1x
Description
Discover Chicken Bulgogi juicy flavorful Korean BBQ you can master at home A simple recipe that delivers restaurantworthy taste with ease
Ingredients
Scale
1.25–1.5 lb (570–680 g) of Boneless, skinless chicken thighs
1/4 cup (60 ml) Low sodium soy sauce
2 tablespoons Brown sugar or honey
2 tablespoons Gochujang (Korean chili paste)
3 cloves Garlic, minced
1 tablespoon Fresh ginger, grated
1 tablespoon Rice vinegar
1 teaspoon Sesame oil
1/4 teaspoon Black pepper
2 stalks Green onions, sliced
1 tablespoon Sesame seeds
1/4 cup Pear puree or grated pear (optional tenderizer)
As needed Cooked rice or lettuce leaves for serving
Instructions
In a bowl, whisk together low sodium soy sauce, brown sugar or honey, gochujang, minced garlic, grated fresh ginger, rice vinegar, sesame oil, black pepper, and pear puree (if using) to form the marinade.
Add the chicken thighs to the marinade and mix to coat. Marinate for 30 minutes in the refrigerator.
Heat a large skillet over medium-high heat. Cook the chicken in batches until browned and cooked through, about 6-8 minutes per side depending on thickness.
Pour remaining marinade into the pan and simmer until it thickens into a glossy glaze.
Toss the chicken in the glaze to coat. Garnish with sliced green onions and sesame seeds. Serve with cooked rice or lettuce leaves.
Notes
CHICKEN BULGOGI is a quick, data-driven Korean-inspired recipe featuring a brisk gochujang-based marinade that yields a glossy glaze, juicy chicken, and adaptable options for substitutions, health goals, and serving ideas.
