This Chicken Bulgogi recipe is one of the best chicken recipes ever. Also called Dak Bulgogi in Korean. It is easy, quick, and cooks beautifully on the air fryer, grill, or skillet. It is one of the easiest and tastiest chicken dishes you will ever have.
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This is a fantastic main dish for any time of the year. During summer barbecues, busy weeknights, or when you have company over. This is also a fantastic meal prep idea that you can easily freeze and cook whenever.
I love easy recipes like this. You need to check out other dishes on my site like Kalbi Chicken, Gochujang Chicken Thighs, or Maui Style Beef. Great side dishes would be this famous Asian Coleslaw and Spicy Shrimp Fried Rice.
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Ingredients for Chicken Bulgogi Recipe
- Chicken thighs
Chicken Bulgogi Marinade:
- Korean pear
- Green onion
- Soy sauce
- Brown sugar
- Mirin
- Sesame oil
- Avocado oil
- Garlic
- Ginger
- Gochujang (optional)
See recipe card for quantities.
How to make Dak Bulgogi
Make the marinade
- In a blender, add all the marinade ingredients. Blend until smooth.
- TIP: add gochujang if you want a spicy kick.
Marinate the chicken
- In an airtight container, combine the chicken thighs and marinade and marinate the meat overnight for at least 1 hour for best results.
Air Fryer Instructions
- Remove the air fryer rack
- Preheat the air fryer to 385 degrees on air fry mode
- Place the chicken and the marinade in the air fryer basket.
- Cook the chicken for 25 minutes flipping a couple of times to get a good caramelized crust.
Skillet Instructions
- In a large skillet or wok, pan-fry the chicken on medium-high heat until the chicken develops a crust on both sides. 7 minutes on each side.
- Add the marinade until the chicken is cooked through and the internal temperature is at 165 degrees.
Grilling Instructions
- Preheat the grill, and cook the chicken on low until it's cooked through. About 8 minutes on each side. Internal temperature is at 165 degrees.
Substitutions
Chicken thighs - I love using boneless skinless chicken but you can use chicken wings, bone-in chicken thighs, chicken breasts, or other meat like pork, beef, or whatever you feel like. This marinade is super versatile and will go with anything meat.
Chicken Bulgogi Marinade:
Korean pear - Asian pear helps tenderize the meat. You can use kiwi as a substitute.
Green onion - white onion, yellow onion, or shallot will work perfectly in this dish.
Soy sauce - tamari for my gluten-free friends.
Brown sugar - any sweetener will work like white sugar, honey, agave, or maple syrup.
Mirin - rice vinegar would be a great substitute.
Sesame oil - for a nuttier taste, use toasted sesame oil.
Avocado oil - any neutral oil will work like vegetable oil, or grapeseed oil.
Garlic and ginger - fresh is best, omit of you do not have any available.
Gochujang (optional) - this is a great addition to this marinade if you want a little kick to this recipe. Gochujang is a fermented soybean paste.
Equipment
- If air frying, air fryer
- If pan frying, cast iron
- If grilling, grill pan or barbecue
- Blender
- Knife
- Cutting board
- Glass bowl with lid
check out my list...
9 Kitchen Essentials
life-changing tools that will make your time easier in the kitchen!
How to store and reheat Dak Bulgogi
Storage:
- Store leftover chicken bulgogi in an airtight container in the fridge for up to 3 days.
Freeze:
- Freeze uncooked marinated chicken bulgogi in a ziploc bag for up to 3 months in the freezer.
Reheat:
- Reheat the cooked chicken bulgogi in the air fryer (5 minutes), microwave (2 minutes), or pan fry until heated through.
Top tips for success
- Marinade for at least 1 hour. Overnight for best results.
- Add gochujang for a spicy kick.
- Double the recipe and freeze some for later.
- To avoid mushy meat, do not marinate for longer than 24 hours. Freeze it after 24 hours.
Chicken Bulgogi Recipe - FAQs
Chicken bulgogi is amazing with steamed white rice, kimchi, salad, or roasted vegetables. Lettuce wraps are amazing too. The options are endless.
Chicken bulgogi is best marinated for at least one hour. Overnight for best results.
You risk leaving your meat mushy if you leave marinating it too long. If you are to marinate it for longer than 24 hours, freeze it.
Related
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How to serve Chicken Bulgogi Recipe
As a busy mom, I tend to keep things simple for dinner and stick to protein, side, salad, or roasted vegetables. Here are some ideas for Dak Bulgogi:
- Serve with rice and a side of Garlic Braised Kale - my favorite healthy side dish.
- Pair with Garlic Fried Rice.
- Also, serve this with Asian Coleslaw or Sesame Cucumber Salad as a refreshing side salad.
These are my favorite dishes to serve with the dish:
Don't miss out!
Easy Chicken Bulgogi Recipe (Dak Bulgogi)
Ingredients
Equipment
Method
- Make the marinade
- In a blender, add all the marinade ingredients. Blend until smooth.
- TIP: add gochujang if you want a spicy kick.
- Marinate the chicken
- In an airtight container, combine the chicken thighs and marinade and marinate the meat overnight for at least 1 hour for best results.
- Air Fryer Instructions
- Remove the air fryer rack
- Preheat the air fryer at 385 degrees on air fry mode
- Place the chicken and the marinade in the air fryer basket.
- Cook the chicken for 25 minutes flipping a couple of times to get a good caramelized crust.
- Pan Fry Instructions
- In a large skillet or wok, pan-fry the chicken on medium-high heat until the chicken develops a crust on both sides. 7 minutes on each side.
- Add the marinade until the chicken is cooked through and the internal temperature is at 165 degrees.
- Grilling Instructions
- Preheat the grill, and cook the chicken on low until it's cooked through. About 8 minutes on each side. Internal temperature is at 165 degrees.
Notes
- Marinade for at least 1 hour. Overnight for best results.
- Add gochujang for a spicy kick.
- Double the recipe and freeze some for later.
- To avoid mushy meat, do not marinate for longer than 24 hours. Freeze it after 24 hours.
Tried this recipe?
Let us know how it was!Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Lynne says
We loved it. Cooked it in our air fryer. Cranked up the heat for the last two minutes to get a nice char on the chicken. Chicken still nice and moist. Will definitely cook again. Thanks for the recipe.
Carmen Spillette says
You are most welcome!!!
Cynthia says
What if I can't get that kind of pear?
Carmen Spillette says
Hi Cynthia, use kiwi.
Patti says
3 tablespoons cup of soy sauce?! What?!
Carmen Spillette says
Typo - it is supposed to be 3 tablespoons. Sorry about that.
Diane says
When you pan fry the chicken, do you marinate it also?
Carmen Spillette says
Yes. I like to marinate it. It will splatter because of the marinade - be careful. I like to bake it and broil at the last 5 minutes to get a crispy crust.
Lily says
Tried it with or without gochujang , both are still delicious 👍
Gissel says
'what can be used instead of the Korean pear?
Jerry Rutherford says
The author says you can substitute kiwi for the Korean pear
Bet says
Well you can try asian pear or any pear variety
hmm, i think apple can do so
George says
Asian pear is the same as Korean pear.
Zoey says
Easy lunch for my kids. Their classmate love it haha
Sophia says
Thanks Carmen! Never thought Korean recipes could be this easy.
Carmen Spillette says
YESSS! I love Korean food too.