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Spicy Chicken Bulgogi Recipe

Name: Hungry Pot Korean BBQ, Hot Pot & Sushis Spicy Chicken Bulgogi Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb boneless skinless chicken thighs, thinly sliced; 3 cloves garlic, minced; 1 tbs ginger, grated; 2 tbs Gochujang (Korean red pepper paste); 1 tsp Gochugaru (Korean chili flakes); 3 tbs soy sauce; 1.5 tbs brown sugar; 1 tbs sesame oil; 2 tbs rice wine (mirin) or dry sherry; 2 tbs water; 3 stalks scallions (green parts and white), thinly sliced; 0.5 white or yellow onion, thinly sliced; 1 tsp toasted sesame seeds; 0.25 tsp black pepper; 0.5 cup carrot, julienned; 0.5 cup bell pepper (red or green), thinly sliced; 2 tbs fresh cilantro or additional scallions for garnish; 3 cups cooked short-grain rice or lettuce leaves (for serving); 1 tsp neutral oil (vegetable, canola, or grapeseed)

Inspired by Hungry Pot Korean BBQ, Hot Pot & Sushi

Time45m

Serves4

Make Spicy Chicken Bulgogi Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Chicken

1 lb boneless skinless chicken thighs, thinly sliced

3 cloves Garlic, minced

1 tbs Ginger, grated

2 tbs Gochujang (Korean red pepper paste)

1 tsp Gochugaru (Korean chili flakes)

3 tbs Aged soy sauce

1 1/2 tbs Brown sugar

1 tbs Toasted sesame oil

2 tbs rice wine (mirin) or dry sherry

2 tbs water

3 stalks scallions (green parts and white), thinly sliced

1/2 white or yellow onion, thinly sliced

1 tsp toasted sesame seeds

1/4 tsp black pepper

Vegetables & Garnish (optional)

1/2 cup carrot, julienned

1/2 cup bell pepper (red or green), thinly sliced

2 tbs fresh cilantro or additional scallions for garnish

3 cups cooked short-grain rice or lettuce leaves (for serving)

Cooking

1 tsp neutral oil (vegetable, canola, or grapeseed)

Method

Marinade & Prep

Slice and prep chicken

Trim any excess fat from the chicken thighs and slice them thinly (about 1/8–1/4 inch) across the grain so pieces will be tender and cook quickly. Pat dry with paper towel.

Prepare marinade

In a medium bowl, combine minced garlic, grated ginger, gochujang, gochugaru, soy sauce, brown sugar, sesame oil, rice wine (mirin), and water. Whisk until sugar and gochujang are well incorporated and mixture is smooth.

Add aromatics and chicken

Add the thinly sliced chicken, sliced onion, and white parts of the scallions to the marinade. Mix with clean hands or a silicone spatula until every piece is evenly coated. Cover and refrigerate for at least 30 minutes, up to 2 hours (30 minutes is minimum; longer yields deeper flavor).

Vegetables & Optional Components

While the chicken marinates, julienne the carrot and thinly slice the bell pepper and scallion greens. Measure out sesame seeds and prepare rice or lettuce for serving. Keep veggies ready for quick stir-frying or serving raw for crisp texture.

Cook

Heat pan

Place a large skillet or cast-iron pan over medium-high heat. Add 1 tsp neutral oil and swirl to coat. Heat until shimmering but not smoking (about 30–60 seconds).

Stir-fry chicken

Add the marinated chicken in a single layer as much as will fit without crowding. Let sit 20–30 seconds to develop color, then stir-fry, turning pieces so all sides brown and cook through, about 4–6 minutes depending on thickness. If using multiple batches, remove cooked chicken to a bowl and repeat.

Add vegetables

When chicken is nearly cooked, add the julienned carrot and sliced bell pepper to the pan and stir-fry 1–2 minutes until vegetables are crisp-tender. Add scallion greens and toss for another 30 seconds. Return any reserved chicken and stir to combine and reheat briefly.

Finish

Taste and adjust: add a pinch of salt or 1/2 tsp sugar if more balance is needed, or 1/2 tsp soy sauce to increase savoriness. Sprinkle toasted sesame seeds and black pepper. Remove from heat.

Serve

Serve the spicy chicken bulgogi hot over cooked short-grain rice or with lettuce leaves for ssam (wrap). Garnish with additional sliced scallions and cilantro if using. Offer extra gochujang or kimchi on the side.