Chicken Bulgogi (Korean BBQ Chicken) is a flavorful, marinated chicken dish that’s grilled or pan-fried, often served with rice, vegetables, or in a lettuce wrap. The marinade is rich in sweet, salty, and savory flavors with a hint of spiciness. Here’s a simple and delicious recipe to make Chicken Bulgogi at home:

Ingredients:

For the Chicken:

• 1.5 pounds (about 680g) boneless, skinless chicken thighs (or breasts)
• 1 tablespoon vegetable oil (for grilling or pan-frying)

For the Marinade:

• 3 tablespoons soy sauce
• 2 tablespoons brown sugar or honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (Korean chili paste) or 1 teaspoon gochugaru (Korean chili flakes) for spice
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons pear or apple (grated or finely chopped, optional but traditional)
• 2 teaspoons sesame seeds
• 1/2 teaspoon ground black pepper
• 1 small onion, grated or finely minced
• 2 green onions (scallions), chopped (optional)

Instructions:

1. Prepare the Chicken:

• Slice the chicken thighs (or breasts) into thin strips, about 1/4 inch thick. If you use thighs, make sure to trim any excess fat.
• If you have time, you can also tenderize the chicken by scoring the meat or lightly pounding it with a meat mallet to allow the marinade to penetrate better.

2. Make the Marinade:

• In a large mixing bowl, combine soy sauce, brown sugar (or honey), sesame oil, rice vinegar, gochujang (or gochugaru), minced garlic, grated ginger, grated pear or apple (if using), sesame seeds, black pepper, and grated onion.
• Stir the marinade ingredients together until the sugar dissolves and everything is well mixed.

3. Marinate the Chicken:

• Add the sliced chicken to the marinade. Make sure the chicken is fully coated.
• Cover the bowl with plastic wrap or transfer the chicken and marinade into a ziplock bag.
• Refrigerate for at least 30 minutes to 1 hour, but for the best flavor, marinate the chicken for 4 hours to overnight.

4. Cook the Chicken:

• Grilling Option: Preheat your grill to medium-high heat. Brush the grill with a little oil to prevent sticking. Grill the marinated chicken for about 3-5 minutes per side or until fully cooked and slightly charred.
• Pan-Frying Option: Heat a large skillet or frying pan over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the marinated chicken strips and cook for 5-7 minutes, stirring occasionally until the chicken is cooked through and slightly caramelized.

5. Serve:

• Once cooked, transfer the Chicken Bulgogi to a serving plate.
• Garnish with additional sesame seeds and chopped green onions if desired.
• Serve the Chicken Bulgogi with steamed rice, kimchi, and any other side dishes you like (such as pickled vegetables or stir-fried vegetables). It also works great in lettuce wraps!

Tips:

• For Extra Tenderness: If you want an even more tender chicken, you can add 1 tablespoon of grated Korean pear (or regular pear) or apple to the marinade. This helps break down the meat fibers, making it more tender.
• Spicy Level: Adjust the amount of gochujang or gochugaru to control the spice level. If you prefer less heat, reduce the chili paste or flakes.
• Sides: Serve with a side of kimchi, pickled radishes, or stir-fried vegetables like bell peppers, mushrooms, and onions for a balanced meal.

Enjoy your homemade Chicken Bulgogi! It’s a flavorful, savory dish that’s perfect for any meal.