Tender, marinated chicken thighs grilled with authentic Korean flavors including gochujang, sesame oil, and garlic for a deliciously spicy and sweet BBQ experience.

korean

Nutrition

Provides high-quality protein from chicken with moderate calories, though sodium content is elevated due to marinades and sauces.

Calories	560 kcal
Energy	2344 kJ
Protein	56 g
Total Fat	28 g
Saturated Fat	7 g
Trans Fat	0 g
Polyunsaturated Fat	6 g
Monounsaturated Fat	11 g
Cholesterol	180 mg
Carbohydrate	16 g
Sugars	12 g
Dietary Fibre	1 g
Sodium	747 mg

*per serving

Gluten FreeDairy FreeNut FreePeanut FreeEgg FreeShellfish FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchbbqmain coursegrillingoven and roastingfamily friendly

Chicken Bulgogi (Korean BBQ Chicken)

Beyond Kimchee (Hyegyoung K. Ford)

3

Name: Chicken Bulgogi (Korean BBQ Chicken) — Tasty Bites
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Ingredients: 6 Chicken Thighs (boneless & skinless, about 900g / 2 lb total); 3 tablespoon Korean Chili Paste (gochujang); 1 tablespoon Korean Chili Flakes (gochugaru, optional); 1 tablespoon Soy Sauce; 1 - 2 tablespoon Light Brown Sugar; 1 tablespoon Garlic (minced); 1 teaspoon Ginger Paste; 1 tablespoon Korean Corn Syrup (mulyeot); 1 tablespoon Sweet Rice Wine (mirim, optional); 1 tablespoon Sesame Oil; 0.5 teaspoon Black Pepper; 5 - 6 Perilla Leaves (kkaennip, thinly sliced, to garnish, optional); 1 tablespoon Sesame Seeds (toasted, to garnish)

servings

0

per serve

0

minutes

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Ingredients

6 Chicken Thighs boneless & skinless, about 900g / 2 lb total

3 tablespoon Korean Chili Paste gochujang

1 tablespoon Korean Chili Flakes gochugaru, optional

1 tablespoon Soy Sauce

1 - 2 tablespoon Light Brown Sugar

1 tablespoon Garlic minced

1 teaspoon Ginger Paste

1 tablespoon Korean Corn Syrup mulyeot

1 tablespoon Sweet Rice Wine mirim, optional

1 tablespoon Sesame Oil

0.5 teaspoon Black Pepper

5 - 6 Perilla Leaves kkaennip, thinly sliced, to garnish, optional

1 tablespoon Sesame Seeds toasted, to garnish

Equipment

Aluminum Foil

Plastic wrap

Cooling rack

Meat mallet

Large mixing bowl

Oven

Half sheet pan

Instructions

Place a sheet of plastic wrap over the chicken thighs and gently pound with a meat mallet to even out the thickness. Set aside.

In a large mixing bowl, combine gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, corn syrup, rice wine, sesame oil, and black pepper. Add the chicken thighs and toss to coat evenly. Let marinate at room temperature for 10–30 minutes.

Preheat the oven to broil and position the oven rack 5–6 inches below the heat source. Lightly grease a cooling rack with oil spray and place it over a foil-lined half sheet pan.

Arrange the chicken on the rack in a single layer without overlapping. Broil for 4–5 minutes, or until lightly charred. Flip and broil for another 4–5 minutes, or until fully cooked. Watch carefully to prevent burning.

Slice into bite-sized pieces and transfer to a serving dish. Garnish with thinly sliced perilla leaves and toasted sesame seeds. Serve hot with rice.