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chicken bulgogi on serving platter
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5 from 26 votes

Korean Chicken Bulgogi Recipe

Serves 4 happy, social friends in one sitting, or a single girl who eats leftovers of a whole chicken for dinner in solitude 6 nights in a row. Not that I ever did that. Not even back in 2006.
Prep Time10 minutes
Total Time10 minutes
Marinating Time4 hours
Total Time1 hour
Course: Main Course
Cuisine: korean
Keyword: chicken
Servings: 4 servings
Calories: 346kcal

Ingredients

  • 1½ pounds boneless, skinless chicken thighs or 2¼ pounds with skin and bones

Marinade

  • ¼ cup soy sauce or tamari
  • ¼ cup rich chicken stock or bone broth
  • 3-4 cloves garlic, minced or about 1 tablespoon
  • 1 1-inch piece ginger, grated
  • 2 tablespoons maple syrup or regular brown sugar
  • 2 tablespoons sake or mirin

Finish and Garnish

Instructions

Marinate Chicken (4-24 hours)

  • Combine all of the marinade ingredients in a small bowl.
  • If you haven't already, slice the chicken thighs into 2-inch pieces. Place in a glass bowl or container with lid.
  • Pour the marinade over the chicken. Stir the chicken making sure all of the chicken is evenly coated. Cover the bowl or container and put in refrigerator for at least an hour, up to a day.

Cook Chicken Bulgogi

  • Heat a large cast iron skillet or other heavy bottom pan over medium high heat. Lightly coat the bottom with a 1-2 tablespoons neutral cooking oil.
  • Lift marinated chicken out of the bowl or container, discard the marinade, and place in a single layer in the skillet. You may not be able to fit all the chicken at once, so do this cooking step in batches. Cook one side until dark golden brown, about 3 minutes.
  • Turn the chicken pieces over and cook until the second side is dark golden brown and cooked though about 2 minutes, or until a thermometer inserted into a thick piece is 175-185°F.
  • Remove cooked chicken to a serving plate.
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Notes

To grill, skip the slicing and keep the chicken thighs whole in the marinade. Proceed with grilling the chicken thighs, then slice after they're cooked. Cook the leftover marinade in a separate pot for 10 minutes.

Nutrition

Serving: 1serving | Calories: 346kcal | Protein: 36g | Fat: 17.3g | Fiber: 0.4g