Chicken Bulgogi Recipe (Dak Bulgogi)

Ingredients

• 2 pounds boneless (skinless chicken thighs (or thin-sliced chicken breast))
• 1 tablespoon cooking oil (neutral oil preferred)
• 1/3 cup soy sauce
• 2-3 tablespoons gochujang
• 1-2 tablespoons brown sugar or honey
• 2 tablespoons mirin (or rice wine)
• 2 teaspoons rice vinegar (optional, for bright acidic pop)
• 1 tablespoon sesame oil
• 5-6 cloves garlic (minced)
• 1 tablespoon grated ginger (or 1 teaspoon ginger powder)
• 1/4 cup grated onion (or very finely minced)
• 3 scallions (sliced (whites and greens))
• 1-2 teaspoons gochugaru (optional, for extra heat)
• 2-3 tablespoons grated Asian pear (or pear purée)
• Cooked white rice
• Lettuce leaves or perilla leaves for wraps
• Sesame seeds
• Extra sliced scallions
• Sliced cucumbers or quick-pickled cucumbers
• Kimchi

Steps

1. 1

   Make the marinade. In a large bowl, whisk together soy sauce, gochujang, brown sugar (or honey), mirin, rice vinegar (if using), sesame oil, garlic, ginger, grated onion, and scallions. Stir in gochugaru (if using) and grated pear (if using).

2. 2

   Prep the chicken. If using thighs, pound to an even thickness with the heel of your hand or the bottom of a small saucepan. This ensures even cooking and better contact with the marinade.

3. 3

   Marinate. Add chicken to the bowl, toss until well coated. Cover and refrigerate at least 30 minutes (4 hours is better; overnight is great. If using pear, add it during the last hour only and don't exceed 12 hours total).

4. 4

   Cook/Skillet method. Heat a large skillet or cast iron pan over medium-high heat and add the cooking oil. Lift chicken from the marinade, letting excess drip off. Cook in batches (don't overcrowd) for 4 to 5 minutes per side, until caramelized and cooked through (165°F internal).

5. 5

   Optional: reduce the sauce. Pour leftover marinade into a small saucepan and simmer 3 to 5 minutes until slightly thickened, stirring often. Spoon over cooked chicken.

6. 6

   Serve. Serve over rice or in lettuce or perilla leaves. Top with sesame seeds, scallions, and cucumbers. Add kimchi on the side if you've got it.