Chicken bulgogi, also known as dak bulgogi, is a mouthwatering Korean dish made with thinly sliced or bite-sized chicken that is marinated in a sweet and savory sauce before being grilled or stir-fried It’s a lighter take on the classic beef bulgogi but packs all the signature Korean barbecue flavors you know and love
In this detailed guide, we’ll cover everything you need to know about making and enjoying delicious chicken bulgogi at home
Understanding Bulgogi
The word “bulgogi” literally translates to “fire meat” in Korean, It refers to meats that are marinated then grilled over high heat
While beef bulgogi may be the most well-known version globally, bulgogi can also be made with pork, chicken, or other meats. Chicken bulgogi offers a lighter and quicker-cooking alternative using boneless chicken thighs or breasts.
The term “dak” means chicken in Korean so you’ll often see chicken bulgogi called dak bulgogi. It’s the same dish but using chicken as the star ingredient.
The Importance of the Marinade
The marinade is essential for giving chicken bulgogi its signature sweet, salty, and slightly spicy flavor. While recipes can vary, some key ingredients in a traditional chicken bulgogi marinade include:
- Soy sauce – for salty umami flavor
- Brown sugar or honey – for sweetness
- Garlic – for aromatic pungency
- Ginger – for warmth and spice
- Rice wine – adds complexity
- Sesame oil – for nutty aroma
- Pear or apple – natural tenderizers
- Onion – for subtle sweetness
- Black pepper – for a hint of heat
Popular tweaks include using Sprite or other lemon-lime soda for extra tenderization and sweetness or gochujang (Korean red chili paste) for some heat.
The marinating time can range from 30 minutes to overnight depending on your patience. Longer marinating results in deeper flavor penetration.
Cooking Methods for Chicken Bulgogi
While traditional chicken bulgogi is grilled, you can also cook it easily on the stovetop. Here are some top cooking methods:
-
Grilling – Gives the best charred flavor and texture. Use a hot grill and flip frequently to get some char marks without burning.
-
Pan-frying – Convenient stovetop method. Use a hot pan to get browning. Fry in batches to avoid steaming.
-
Stir-frying – Toss chicken constantly in a hot pan or wok for quick, even cooking.
-
Pressure cooking – Quickly cooks chicken bulgogi but won’t get the charred flavor.
Regardless of method, resist the urge to crowd the pan which lowers the temperature. Getting some browning on the chicken is key for the best texture and caramelized flavors.
Serving Suggestions for Chicken Bulgogi
Chicken bulgogi is extremely versatile. Here are some popular ways to enjoy it:
-
In bowls with steamed rice and banchan (side dishes like kimchi).
-
Wrapped in lettuce with rice and ssamjang (Korean dipping sauce).
-
Stir-fried with glass noodles or udon noodles.
-
Mixed into tacos or sandwich wraps with veggies and sauce.
-
Topped on salads or buddha bowls.
-
Enjoy on its own for an easy protein.
Pair it with classic Korean flavors like gochujang, sesame oil, kimchi and greens for authentic flavor combos.
FAQs About Making Chicken Bulgogi at Home
Here are answers to some commonly asked questions about making chicken bulgogi:
What’s the difference between chicken and beef bulgogi?
The main difference is the protein – chicken vs beef. The marinades are very similar. Chicken cooks faster than beef.
Can I use chicken thighs instead of breast?
Yes! Chicken thighs are very flavorful and tender, perfect for bulgogi.
How long should I marinate the chicken?
For best results, marinate for 2-4 hours. 30 minutes minimum for some flavor.
Can I make it vegetarian?
Yes! Substitute tofu, mushrooms or other veggies for the chicken.
What if I can’t find Korean pear?
Substitute apple or pineapple juice instead.
Can I use a skillet instead of grilling?
Yes, pan-frying works well. Use high heat to get browning.
How do I reheat leftovers?
Reheat in a pan with a splash of broth over medium heat.
Is chicken bulgogi spicy?
It can be made spicy by adding gochujang to the marinade. But it’s usually mildly spiced.
Can I freeze chicken bulgogi?
Yes! Freeze raw marinated chicken up to 2-3 months. Thaw before cooking.
Ready to Enjoy Chicken Bulgogi at Home?
Chicken bulgogi is easy to make yet packs incredible flavor. With just a few pantry-friendly ingredients and a quick marinade, you can enjoy restaurant-quality Korean barbecue right at home.
From using leftover chicken for rice bowls to firing up the grill for a crowd-pleasing main, this versatile recipe will become a go-to in your dinner rotation.
Looking for more authentic Korean recipes? Check out mykoreankitchen.com and instantpot.com for tons of delicious Korean-inspired dishes perfect for any night of the week. Now get ready to take your tastebuds on a flavorful, fiery Korean barbecue adventure with sizzling hot chicken bulgogi.
How to serve this Korean BBQ chicken
One traditional way to serve chicken bulgogi is in a lettuce wrap. Kimchi, gochujang (a hot deep red Korean chili paste), scallions or sesame seeds can be served along side. I’ve discovered a few other great ways to serve the chicken:
The chicken is delicious served cold or at room temperature as well has hot off the grill.
What is chicken bulgogi?
Bulgogi, translated as fire meat, is a Korean BBQ dish typically made with red meat – thinly sliced marinated beef (ribeye mostly) – and caramelized on the grill.
Chicken bulgogi – also called Dak Bulgogi – is made with chicken instead. Dak means chicken in Korean.
The flavors in the chicken are infused with the bulgogi marinade made of soy, brown sugar, pear, onion, garlic, mirin and sesame oil, resulting in a savory bulgogi flavor. The recipe calls for an Asian pear, but I use a regular pear and it works well. The pear acts as a tenderizer.
I based the chicken marinade recipe on one of the Korean dishes from Food Network by Judiaann Woo. It’s the same one I used in our popular sous vide Korean beef short ribs recipe (also called Kalbi or Galbi). Sweet, salty, garlicky and nutty – delish!