Chicken Bulgogi Recipe

Name: Hungry Pot Korean BBQ, Hot Pot & Sushis Chicken Bulgogi Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb boneless skinless chicken thighs; 4 tbsp soy sauce (reduced-sodium preferred); 2 tbsp brown sugar; 1 tbsp mirin (or rice wine); 1 tbsp sesame oil; 0.5 cup grated Asian pear (or 1/2 apple); 3 tsp minced garlic; 1 tsp grated fresh ginger; 1 tsp Gochujang (Korean chili paste) — optional for heat; 0.5 tsp black pepper; 0.75 cup yellow onion, thinly sliced; 0.5 cup scallions (green onions), thinly sliced on bias; 0.5 cup carrot, julienned; 1 tsp sesame seeds, toasted; 1 to taste thinly sliced red chili (optional); 1 tbsp neutral oil (canola, vegetable); 4 cups cooked short-grain rice (for serving); 8 to taste lettuce leaves or ssam greens (optional, for wraps)

Inspired by Hungry Pot Korean BBQ, Hot Pot & Sushi

Time50m

Serves4

Make Chicken Bulgogi Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated chicken

1 lb boneless skinless chicken thighs

4 tbsp soy sauce (reduced-sodium preferred)

2 tbsp Brown sugar

1 tbsp mirin (or rice wine)

1 tbsp Toasted sesame oil

1/2 cup grated Asian pear (or 1/2 apple)

3 tsp minced garlic

1 tsp grated fresh ginger

1 tsp Gochujang (Korean chili paste) — optional for heat

1/2 tsp black pepper

Vegetables & garnish

3/4 cup yellow onion, thinly sliced

1/2 cup scallions (green onions), thinly sliced on bias

1/2 cup carrot, julienned

1 tsp Sesame seeds, toasted

1 to taste thinly sliced red chili (optional)

For cooking & serving

1 tbsp neutral oil (canola, vegetable)

4 cups cooked short-grain rice (for serving)

8 to taste lettuce leaves or ssam greens (optional, for wraps)

Method

Marinated chicken

Prep chicken

Trim excess fat from the chicken thighs and pat dry. Slice thighs into thin bite-sized strips, about 1/4- to 1/2-inch thick so they cook quickly and absorb marinade.

Make marinade

In a bowl combine soy sauce, brown sugar, mirin, sesame oil, grated pear, minced garlic, grated ginger, gochujang (if using), and black pepper. Whisk until sugar begins to dissolve and the mixture is uniform.

Marinate

Place the sliced chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, massaging to coat evenly. Press out excess air and seal or cover. Marinate in the refrigerator for at least 30 minutes, ideally 2–4 hours. For best flavor, marinate up to 8 hours but not more than 24 hours.

Vegetables & garnish

While the chicken marinates, thinly slice the onion, julienne the carrot, and slice the scallions on a bias. If using red chili, thinly slice. Toast the sesame seeds in a small dry skillet over medium heat for 1–2 minutes, stirring, until fragrant and lightly golden; set aside.

Cook & finish

Heat a large nonstick skillet or cast-iron pan over medium-high heat until hot. Add the neutral oil and swirl to coat.

Remove the chicken from the marinade, letting excess drip off (reserve the marinade). Add the chicken in a single layer to the hot pan. Avoid overcrowding—cook in two batches if needed. Let the chicken sear undisturbed for 1–2 minutes to get a bit of color.

Stir and continue to cook, spreading chicken out so strips cook evenly, about 2–3 more minutes until cooked through (internal temperature 165°F / 74°C) and caramelized edges form. If cooking in batches, return all chicken to the pan.

Add the sliced onion and carrot to the pan with the chicken and toss to combine. Cook 1–2 minutes until vegetables soften but remain slightly crisp. Pour the reserved marinade into a small saucepan and bring to a simmer for 1–2 minutes to briefly cook it and concentrate flavors; pour a few tablespoons over the chicken (or add the whole batch if you prefer more sauce) and toss to glaze.

Stir in the sliced scallions off heat so they stay bright. Taste and adjust with a pinch of salt or a splash of soy if needed.

Transfer chicken bulgogi to a serving platter. Sprinkle toasted sesame seeds and optional sliced chili on top. Serve immediately with steamed rice and lettuce leaves for wraps.