Spicy Chicken Bulgogi

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4.6 from 150 votes

Spicy Chicken Bulgogi uses marinated chicken thighs coated in a gochujang and gochugaru-based sauce with garlic, ginger, sesame oil, and a sweetener. Grilling caramelizes the chicken, creating a smoky, spicy, and savory dish with tender meat. The garnish of scallions and sesame seeds adds fresh notes and texture contrast.

Servings: 4

Course: Main Course

Cuisine: Asian, Korean

Ingredients

2 pounds chicken thigh You can use chicken breast if you want, boneless

For the marinade

2 to 3 tablespoons gochugaru or to taste (this only changes the spicy level, so you can also omit it for less spicy chicken, Korean red chili pepper flakes, 고추가루
1 tablespoon sugar or your favorite sugar substitute, or light brown sugar
3 tablespoons soy sauce
2 tablespoons rice wine white wine is good too, or mirin
2 tablespoons gochujang Korean red chili pepper paste, 고추장
2 tablespoons maesilcheong You can simply use more sugar, honey, or oiligodang (올리고당) (about a tablespoon) instead, 매실청; or 2 to 3 tablespoons pineapple juice or grated apple
1 tablespoon sesame oil
1/4 onion medium; grated (about 1/4 cup
2 tablespoons garlic minced
2 teaspoons ginger grated
1/2 teaspoon salt
black pepper to taste

For the garnish

2 tablespoons scallions chopped
1 teaspoon sesame seeds

Instructions

Cup of Yum

Rinse chicken pieces. Drain. Trim off excess fat. Cut each chicken thigh in half crosswise. Cut open any thick parts.
Combine the marinade ingredients in a bowl and mix well.
Coat the chicken with the marinade. Marinate for a few hours (preferably overnight) in the refrigerator.
Preheat a lightly oiled grill over medium high heat. When hot, add the chicken pieces. Cook until cooked through and slightly caramelized, about 4 to 6 minutes each side. Reduce the heat if the chicken starts to burn. You can also cook the chicken indoor on a grill pan or in a skillet.

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