Bulgogi Chicken Box Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and slice into 1/4- to 1/2-inch strips against the grain so pieces are tender and cook quickly.

Make the marinade

In a medium bowl combine soy sauce, rice wine (mirin), brown sugar, sesame oil, minced garlic, grated ginger, gochujang (if using), and black pepper. Whisk until sugar dissolves and mixture is homogenous.

Marinate

Add the sliced chicken and the sliced green onions to the bowl. Toss to coat thoroughly. Cover and refrigerate at least 20 minutes, preferably 1 hour (up to 4 hours) for best flavor.

Cook the chicken

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add a teaspoon of neutral oil if needed. When hot, add the marinated chicken in a single layer (work in batches if necessary). Cook undisturbed 2–3 minutes to get a sear, then stir and continue cooking another 2–3 minutes until chicken is cooked through and slightly caramelized. Remove to a plate and sprinkle with toasted sesame seeds.

Quick-pickle cucumber and carrot (optional)

In a small bowl mix rice vinegar, sugar, and salt until dissolved. Add the julienned cucumber and carrot, toss to coat, and let sit at room temperature for 10–15 minutes. Drain excess liquid before assembling.

Prep raw vegetables

Thinly slice or shred the red cabbage. Keep the quick-pickled cucumber and carrot separate so flavors remain bright.

Warm the rice

If rice is cold, microwave covered briefly (about 1–2 minutes) with a tablespoon of water to steam until warm. Fluff with a fork.

Assemble greens

Place mixed greens or spinach in the box first (to one side of the rice) so they remain crisp under the chicken and vegetables.

Divide the warm rice between two serving containers or plates (about 1 cup each). Arrange mixed greens on one side of each rice portion.

Top the rice with the cooked bulgogi chicken, distributing evenly. Add the quick-pickled cucumber and carrot, and a handful of sliced red cabbage and optional kimchi beside the chicken.

Drizzle a small amount of toasted sesame oil over the chicken and rice. If desired, mix 1 tsp gochujang with 1 tsp mayonnaise and dot or drizzle over the chicken for a spicy mayo finish. Garnish with remaining sliced green onions and an extra sprinkle of toasted sesame seeds. Serve with a lime or lemon wedge on the side to squeeze over if liked.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave; add a splash of water when reheating rice to re-steam it.