Chicken Bulgogi
Recipe GLPR6e47c4f1d3e85d
Tender, thin-pounded chicken thighs marinated in a savory-sweet Korean-inspired blend of soy sauce, ginger, garlic, and sesame, then grilled or pan-seared until caramelized and cooked through. The marinade creates a glossy, flavorful glaze that makes this restaurant-quality dish a family favorite.
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Ingredients
½ cup soy sauce
Korean chili paste (gochujang) or sriracha (optional, 1–2 tablespoons depending on spice preference)
1 small onion, peeled and grated
2 tablespoons light brown sugar
1 tablespoon mirin or rice wine
4 garlic cloves, peeled and minced
1½ teaspoons sesame oil
2 teaspoons fresh ginger, peeled and grated
freshly ground black pepper
2 teaspoons sesame seeds
4 boneless, skinless chicken thighs
Directions
In a large zip-top freezer bag, combine the soy sauce, gochujang or sriracha (if using), grated onion, brown sugar, mirin, minced garlic, sesame oil, grated ginger, several generous grinds of black pepper, and sesame seeds. Shake and stir to blend all flavors.
Place each chicken thigh on a cutting board and cover with plastic wrap. Using a meat pounder, rolling pin, or other heavy flat object, pound each thigh until it is about 1/3-inch thick. Trim away any excess fat.
Add the pounded chicken thighs to the marinade bag, press out excess air, seal tightly, and massage the bag so the marinade coats all the chicken evenly. Refrigerate for at least 2 hours, or preferably overnight, for deeper flavor.
Preheat your grill to high heat. Remove the chicken pieces from the marinade, reserving any excess marinade. Lay the chicken flat on the hot grill grates. Cook until the bottom is well-seared and caramelized, about 2–3 minutes. Flip and cook the other side until the internal temperature reaches 165°F, another 2–3 minutes. Baste with reserved marinade while grilling if desired. Transfer to a serving plate.
Alternatively, to cook in a skillet: Cut the marinated chicken into bite-sized pieces. Heat a large skillet over medium-high heat and lightly oil it. Add the chicken pieces and cook until the bottom is seared, 2–3 minutes. Stir, add the reserved marinade, and continue cooking until the internal temperature reaches 165°F and the liquid reduces slightly, another 2–3 minutes. Serve immediately.
