Bulgogi literally translates to “fire meat,” which is fitting considering this spicy dish incorporates gochujang, a spicy Korean chili paste that gives this recipe a ton of flavor.
Although bulgogi is typically eaten with thin slices of beef, chicken and pork are also used.
Traditionally, this dish is cooked over an open fire grill, but can be easily made on the stove-top at home.
Originating in Northern Korea, this recipe has been around since the Goguryeo era, which lasted from 37 BCE to 668 CE meaning bulgogi is a classic in Korean cuisine.
The sauce consists of gochujang, garlic, ginger, soy sauce, sesame oil and mirin or sugar to add a touch of sweetness.
It is then topped with toasted sesame seeds and green onions and served alongside white rice. Using chicken in this dish offers a leaner option but still packs a ton of flavor.
If you’d like to make this recipe for yourself, follow the steps below!
Recipe
- Dice up chicken into bite sized pieces and season with salt and pepper to taste. Set aside.
- In a medium bowl, mix soy sauce, gochujang, garlic, ginger, sugar, mirin and sesame oil.
- Add the chicken and onions and let marinate for 30 minutes to an hour or up to overnight.
- When the chicken is ready, add a pan to medium-high heat and coat with oil.
- Once the oil is hot, add the chicken in batches, making sure not to overcrowd the pan.
- Cook for about 4-5 minutes per side and flip.
- Let cook for another 4-5 minutes.
- Repeat with remaining chicken.
- Optionally, garnish with sesame seeds and green onions.
- Serve with rice or your favorite side and enjoy!!
Ingredients
- 6-8 boneless chicken thighs
- 1 tbsp oil, for cooking
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Green onions, for garnish
- 1/2 onion, sliced
- 3 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp fresh ginger, finely chopped
- 1 tbsp fresh garlic, finely chopped
