Easy Chicken Bulgogi (Dak Bulgogi) for BBQ

Chicken Bulgogi that is crazy delicious and not spicy. Try this for your next BBQ or just cook it in your pan. 

Chicken Bulgogi-Dak Bulgogi-Rice and Tea

Chicken Bulgogi is often made with a spicy marinade which means gochujang is involved. The flavors of this type of spicy chicken bulgogi are pretty similar to Pork Bulgogi. But, recently, I was asked to develop a non-spicy version for a client and although it took a few tries, it came out so yummy and easy, I had to share that with you all here.

For this recipe, you do NOT need any fresh ingredients except for the chicken. This Chicken Bulgogi marinade can totally be made from pantry items so it would be a great recipe to have for days when you are low on fresh grocery items like fresh garlic, onions, etc. The recipe may not seem like much but believe me when I say it comes out totally and absolutely delicious!

Here I served the bulgogi with some rice and beautiful chrysanthemum tea which is my most favorite to have with Korean food.

Korean BBQ Beef – Bulgogi (불고기)

So I know many people associate Bulgogi with just beef. And even among Koreans, if you just say ‘Bulgogi’, that means beef bulgogi by default. Although the world bulgogi just means “fire meat” and there’s nothing in there that says beef but it’s one of those things where it has just taken on a certain meaning based on how people use the word. Here’s my Beef Bulgogi recipe if you need it.

History of Bulgogi

The history of Korean Bulgogi goes back to Goguryeo dynasty (37 BC – 668 AD). According to history records, people of Goguyreo 고구려 marinated meats in soy sauce, skewered them and grilled them on open fire. That was the beginnings of what we all know and love today as Bulgogi.

Now, would you believe that Bulgogi almost completely disappeared from Korean cuisine for a time around the Silla dynasty?? Silla’s King Beopheung was a devout Buddhist and in 1529, he made a proclamation that prohibited killing of animals for food following the Buddhist philosophy of respecting the life of all living beings.

Remember how in my last post, I talked about Buddhism and Korean culture? Well, as you can see, Buddhism affected Korean food even back from the 16th century.

Anyway, I hope you try making this delicious Chicken Bulgogi soon. It will be great on the grill but you can also cook it indoors on your frying pan and it will come out just as tasty.

Chicken Bulgogi Recipe

Servings: 2             Prep Time: 2hrs   Cooking Time: 15 min         Difficulty: Easy

Ingredients

• 1 lb Chicken Thighs (boneless and skinless)
• Marinade for Chicken – see Recipe Card below
• 1 fresh green onions, chopped (optional)
• Vegetable oil

1. Remove excess fat from chicken thighs with scissors or knife. Flatten each piece out as much as you can by cutting/splitting open some of the thickest parts with a knife. Whether you cook thighs or breasts, I like to split things open to have even thickness so that every part cooks evenly and quicker.
2. Add garlic and ginger powder to white wine for it to rehydrate. Like so –
   

   Chicken Bulgogi – garlic seasoning

3. Add remaining sauce ingredients of 3 Tbs soy sauce, 2 Tbs wine, 2 Tbs sugar and 1 1/2 tsp honey. Mix well.
4. In a large bowl, add chicken and marinade for at least 2 hrs or overnight.
   

   Chicken Bulgogi in marinade

5. Heat frying pan on medium heat. Drizzle lightly with vegetable oil.
6. Take thighs out of the marinade and cook in the heated pan. Use a splatter screen if you have one cause they will be splatterin’!! Also see how my thigh pieces are all spread out after splitting them up a little bit.
   

   Chicken Bulgogi cooking in pan

7. Cook each side for about 2-3 minutes AT LEAST (most likely a little longer) until they are thoroughly cooked. Check and make sure they are not burning.
8. Serve with rice and garnish with some fresh chopped green onions.
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   Easy Chicken Bulgogi

   Prep Time

   2 hrs

   Cook Time

   15 mins

   Total Time

   2 hrs 15 mins

    

   Chicken Bulgogi that is fabulous on the grill or on a pan. Marinade with just pantry ingredients. Delicious and easy to make. Serve with rice, kimchi and lettuce salad (geotjeori).

   Course: Chicken

   Cuisine: Korean

   Keyword: bbq, grill, pantry recipe, simple

   KoreanCategory: Gui (구이)

   Servings: 2 people

   Calories: 601 kcal

   Ingredients

   • 1 lb Chicken Thighs Boneless and Skinless

   Marinade for Chicken

   • 3 Tbs soy sauce (Jin Ganjang)
   • 2 Tbs white wine (Chardonnay)
   • 2 Tbs sugar
   • 1 1/2 tsp honey
   • 2 tsp garlic powder
   • 1/4 tsp ginger powder
   • 1/4 tsp black pepper
   • 1 fresh green onions , chopped (optional)
   • Vegetable oil

   Instructions

   1. Remove excess fat from chicken thighs with scissors or knife. Flatten each piece out as much as you can by cutting/splitting open some of the thickest parts with a knife. Whether you cook thighs or breasts, I like to split things open to have even thickness so that every part cooks evenly and quicker.
   2. Add garlic and ginger powder to white wine for it to rehydrate. Like so -
   3. Add remaining sauce ingredients of 3 Tbs soy sauce, 2 Tbs wine, 2 Tbs sugar and 1 1/2 tsp honey. Mix well.
   4. In a large bowl, add chicken and marinade for at least 2 hrs or overnight.
   5. Heat frying pan on medium heat. Drizzle lightly with vegetable oil.
   6. Take thighs out of the marinade and cook in the heated pan. Use a splatter screen if you have one cause they will be splatterin'!! Also see how my thigh pieces are all spread out after splitting them up a little bit.
   7. Cook each side for about 2-3 minutes AT LEAST (most likely a little longer) until they are thoroughly cooked.
   8. Serve with rice and garnish with some fresh chopped green onions.

   Recipe Notes

   Because chicken thighs and breasts take a long time to cook, you need to cook at medium to medium low heat so as to not burn the outside and have still have uncooked inside. 

   If using chicken breasts, add 1-2 tsp of vegetable oil to marinade.

   Nutrition Facts

   Easy Chicken Bulgogi

   Amount Per Serving

   Calories 601 Calories from Fat 333

   % Daily Value*

   Fat 37g57%

   Saturated Fat 10g63%

   Cholesterol 222mg74%

   Sodium 1686mg73%

   Potassium 559mg16%

   Carbohydrates 21g7%

   Sugar 17g19%

   Protein 40g80%

   Vitamin A 235IU5%

   Vitamin C 1.2mg1%

   Calcium 24mg2%

   Iron 2.3mg13%

   * Percent Daily Values are based on a 2000 calorie diet.

    

   

   Chicken Bulgogi Rice

Tips

• If using chicken breasts, add about 1-2 tsp regular vegetable oil to the marinade.
• Because chicken thighs and breasts take a long time to cook, you need to cook at medium to medium low heat so as to not burn the outside and have still have uncooked inside.
• How to tell if chicken is fully cooked? Besides taking it out of the pan and cutting it, the best way to tell if chicken is cooked is by pressing it with your spatula or turner. If it kind of feels mushy or soft in the inside then it’s not fully cooked. If it feels springy and bounces back when pressed, then it’s all cooked. Something I picked up from Culinary school back in the day!!
• Serve with Kimchi, Korean Lettuce Salad (Sanchu Geotjeori) and Chrysanthemum Tea and everyone will love you for it!!

ENJOY!!

XOXO, ❤

JinJoo