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Homemade Chicken Bulgogi

Delicious Homemade Chicken Bulgogi: A Quick Korean Favorite

This Homemade Chicken Bulgogi blends juicy chicken thighs in a flavorful marinade, perfect for quick weeknight dinners.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 2 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound boneless, skinless chicken thighs Provides juicy, tender bites; essential for absorbing the marinade.
  • 1/4 cup soy sauce Acts as the umami-rich base of the marinade, deepening the overall flavor.
  • 2 tablespoons brown sugar Adds sweetness to balance the heat from gochujang and helps with caramelization.
  • 2 tablespoons sesame oil Infuses a nutty aroma, enhancing the dish's complexity.
  • 2 tablespoons gochujang (Korean red chili paste) Contributes mild heat and vibrant color, defining authentic bulgogi flavor.
  • 3 cloves garlic (minced) Adds warmth and vital savory depth.
  • 1 tablespoon fresh ginger (grated) Offers a zesty kick that balances richness.
  • 2 scallions green onions (chopped) Provides mild sweetness; some reserved for garnish.
  • 1 tablespoon rice vinegar Introduces tang, brightening the marinade.
  • 1 teaspoon freshly ground black pepper Enhances flavor.
For Cooking and Serving
  • 1 tablespoon vegetable oil (for cooking) Ensures chicken sears properly without sticking.
  • 2 cups cooked rice Acts as a base, soaking up the bulgogi juices.
  • 1 tablespoon sesame seeds Used for garnish and adds texture.
  • 4 leaves lettuce leaves (optional) Offers a refreshing wrap for the chicken.

Equipment

  • Large Bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. Prepare the marinade by whisking together soy sauce, brown sugar, sesame oil, gochujang, minced garlic, grated ginger, chopped green onions, rice vinegar, sesame seeds, and freshly ground black pepper in a large bowl.
  2. Thinly slice the boneless, skinless chicken thighs and add them to the marinade. Toss to coat all pieces evenly and marinate in the refrigerator for at least 30 minutes.
  3. Heat a skillet over medium-high heat and add vegetable oil. Ensure oil is hot before adding chicken.
  4. Cook marinated chicken thighs in a single layer for 5–7 minutes until golden brown.
  5. Remove from heat and let the Chicken Bulgogi rest for 2 minutes.
  6. Serve the bulgogi over warm cooked rice and garnish with reserved chopped green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 5gVitamin C: 10mgCalcium: 2mgIron: 8mg

Notes

Ensure even marinade coating for maximum flavor absorption. Cook in batches if necessary to avoid overcrowding the pan.

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