Chicken Bulgogi Recipe

Prep and slice chicken

Trim excess fat from chicken thighs and slice thinly across the grain into 1/4-inch strips (about 2 cups sliced). Pat dry with paper towel.

Make marinade

In a bowl, whisk together soy sauce, brown sugar, grated Asian pear, minced garlic, grated ginger, toasted sesame oil, gochujang, rice vinegar, black pepper and cornstarch until sugar and cornstarch are dissolved. The pear helps tenderize and adds sweetness.

Marinate

Add sliced chicken to the marinade, toss to coat thoroughly, pressing marinade into the meat. Cover and refrigerate for at least 30 minutes, preferably 2 hours; up to 6 hours. If short on time, 30 minutes still imparts good flavor.

Cook chicken

Heat a large nonstick or cast-iron skillet over medium-high heat and add neutral oil. When shimmering, add marinated chicken in a single layer (work in batches if needed). Cook without moving for 1–2 minutes to get color, then stir and cook 3–4 more minutes until edges are caramelized and internal temperature reaches 165°F (74°C). Spoon any reduced glaze from the pan over the chicken. If pan juices are too thin, lower heat and simmer 1–2 minutes to thicken lightly.

Prepare vegetables

While chicken is marinating or cooking, thinly slice green onions on the diagonal, julienne the carrot into matchsticks (about 1/2 cup), and thinly slice or ribbon the cucumber. If you prefer, lightly toss carrot and cucumber with a pinch of salt and 1/2 tsp rice vinegar for quick pickles; let rest 10 minutes and drain excess liquid.

Toast sesame seeds

In a small dry skillet over low heat, toast sesame seeds 1–2 minutes until fragrant, shaking the pan. Remove from heat to avoid burning.

Cook rice

Rinse the rice under cold water until water runs mostly clear. Combine rinsed rice, 1 1/4 cups water and 1/4 tsp salt in a small pot. Bring to a boil, reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and stir in 1/2 tsp toasted sesame oil for flavor.

Assemble bowls

Divide cooked rice between two bowls. Top each with an even portion of the cooked chicken. Arrange sliced green onions, julienned carrot, cucumber slices and a spoonful of kimchi (if using) on the rice alongside the chicken. Sprinkle toasted sesame seeds over everything and drizzle a little extra sesame oil or sliced scallion oil if desired.

Serve

Serve immediately while chicken and rice are hot. Provide extra gochujang or soy sauce at the table for seasoning to taste.