Chicken Bulgogi (Korean BBQ Chicken)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
10 mins
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Servings
3
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Calories
633 kcal
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Course
Main Course
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Cuisine
Korean
Chicken Bulgogi (Korean BBQ Chicken)
Description
This Chicken Bulgogi recipe involves tenderizing boneless, skinless chicken thighs, then marinating them in a mixture of Korean chili paste (gochujang), optional chili flakes (gochugaru), soy sauce, light brown sugar, minced garlic, ginger paste, Korean corn syrup (mulyeot), sweet rice wine (mirim), sesame oil, and black pepper. The marinade balances heat, sweetness, and umami. After a brief rest to absorb the flavors, the chicken is broiled on a greased rack, allowing fat to drip away, while achieving a lightly charred exterior. The broiling is done on both sides to ensure thorough cooking and a tender texture.
Once cooked, the chicken is sliced into bite-sized chunks and garnished with thinly sliced perilla leaves and toasted sesame seeds, enhancing the aroma and flavor. This makes for a flavorful, spicy, and slightly sweet Korean BBQ chicken ideal for serving with rice or lettuce wraps.
Ingredients
- 6 chicken thighs boneless & skinless
- 3 tbsp gochujang Korean chili paste
- 1 tbsp gochugaru optional, Korean chili flakes
- 1 tbsp soy sauce
- 1-2 tbsp light brown sugar
- 1 tbsp garlic minced
- 1 tsp ginger paste
- 1 tbsp corn syrup Korean, mulyeot
- 1 tbsp sweet rice wine optional, mirim
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 5-6 perilla leaves thinly sliced, to garnish, optional, kkaennip
- 1 tbsp sesame seeds toasted, to garnish
Instructions
- Out a piece of plastic wrap over chicken thighs and pound with a meat hammer to stretch and tenderize; set aside.
- In a large mixing bowl, mix together gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, corn syrup, rice wine, sesame oil, and pepper. Add the chicken thighs and toss together to coat evenly. Let the chicken rest on a room temperature for 10 minutes.
- Preheat the oven to broil; place an oven shelving to 5-6 inch below the heat source. Grease a cooling rack with a spray oil and place on top of a large baking pan (half sheet size) lined with foil.
- Spread the chicken pieces on the rack without overlapping. Broil 4-5 minute or until the surface is slightly charred. Turn the chicken to the other side and broil for another 4-5 minutes or until the chicken is fully cooked. Keep an eye on the chicken so that you don't char them too much.
- Cut the chicken thighs into a bite size chunks and place in a serving dish. Garnish with thinly sliced perilla leaves and toasted sesame seeds. Serve hot with rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 21g | 7% |
| Protein | 39g | 78% |
| Fat | 44g | 68% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 607mg | 25% |
| Potassium | 630mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 1001IU | 20% |
| Vitamin C | 4mg | 4% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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