Authentic Korean chicken bulgogi featuring tender marinated chicken thighs grilled with gochujang, creating a perfect balance of sweet, spicy, and savory flavors. Served with sesame seeds and perilla ... show more

korean

Nutrition

Provides high-quality protein from chicken with moderate sodium from marinades and beneficial compounds from Korean chili paste and sesame oil.

Calories	480 kcal
Energy	2008 kJ
Protein	56 g
Total Fat	24 g
Saturated Fat	6 g
Trans Fat	0 g
Polyunsaturated Fat	5 g
Monounsaturated Fat	9 g
Cholesterol	190 mg
Carbohydrate	15 g
Sugars	13 g
Dietary Fibre	1 g
Sodium	950 mg

*per serving

PescatarianHalalDairy 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.

dinnerlunchmain coursegrillingoven and roastingfamily friendly

35 Easy and Authentic Korean Recipes: Chicken Bulgogi

Beyond Kimchee (Hyegyoung K. Ford)

3

Name: 35 Easy and Authentic Korean Recipes: Chicken Bulgogi — Tasty Bites
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Ingredients: 6 Chicken Thighs (boneless and skinless); 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 leaf Perilla Leaves (kkaennip, thinly sliced, for garnish, optional); 1 tablespoon Sesame Seeds (toasted, for garnish)

servings

0

per serve

0

minutes

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Ingredients

6 Chicken Thighs boneless and skinless

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 leaf Perilla Leaves kkaennip, thinly sliced, for garnish, optional

1 tablespoon Sesame Seeds toasted, for garnish

Equipment

Aluminum Foil

Plastic wrap

Cooking spray

Cooling rack

Large mixing bowl

Oven

Meat hammer

Large baking pan

Instructions

Out a piece of plastic wrap over chicken thighs and pound with a meat hammer to stretch and tenderize; set aside.

In a large mixing bowl, mix together gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, rice wine, sesame oil, and pepper. Add the chicken thighs and toss together to coat evenly. Let the chicken rest on a room temperature for 15 minutes.

Preheat the oven to broil; place an oven shelving to 5-6 inch below the heat source. Grease a cooling rack with a spray oil and place on top of a large baking pan (half sheet size) lined with foil.

Spread the chicken pieces on the rack without overlapping. Broil 4-5 minute or until the surface is slightly charred. Turn the chicken to the other side and broil for another 4-5 minutes or until the chicken is fully cooked. Keep an eye on the chicken so that you don't char them too much.

Cut the chicken thighs into a bite size chunks and place in a serving dish. Garnish with thinly sliced perilla leaves and toasted sesame seeds. Serve hot with rice.