Dak Bulgogi (Korean Chicken BBQ)
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
5 mins
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Resting time
30 mins
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Servings
3
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Course
Main Course
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Cuisine
Korean
Dak Bulgogi (Korean Chicken BBQ)
Description
This Dak Bulgogi recipe calls for cutting boneless chicken thigh or breast meat into approximately 2-inch by 1-inch pieces. The marinade combines soy sauce, lemon juice, brown sugar, honey, rice wine, minced garlic, grated ginger, sesame oil, black pepper, and sesame seeds, creating a balance of savory, sweet, and aromatic flavors. After dissolving the sugars, the chicken pieces are coated and refrigerated for about 30 minutes to absorb the marinade.
Cooking involves preheating a skillet over medium-high heat, then adding the marinated chicken pieces while reserving leftover marinade. The chicken cooks about two minutes per side until cooked through and slightly caramelized. The recipe notes sugar and honey can burn quickly, so adding reserved marinade in tablespoons and adjusting heat as needed prevents scorching while maintaining a glossy, flavorful surface.
This dish works well as a main course served with rice and vegetables or as a barbecue item, reflecting Korean-style conventions. Its quick cooking time and rich marinade make it a versatile and flavorful chicken preparation.
Ingredients
- 1 pound chicken thigh or chicken breast, boneless
Marinade
- 3 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar Use regular sugar if unavailable
- 1 tablespoon honey or 1 - ⅓ more tablespoons brown sugar
- 1 tablespoon rice wine or mirin or white wine
- 1 tablespoon garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon sesame oil
- pinch black pepper
- 1/2 teaspoon sesame seeds
Instructions
- Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide). If you want to use this recipe for outdoor grilling, cut the chicken into larger pieces and marinate longer. Double (or triple) the recipe as needed.
- Mix the marinade ingredients in a bowl until the sugar has dissolved.
- Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
- Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)
User Reviews
Overall Rating
4.6
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