Easy Korean BBQ Chicken (Dak Bulgogi Style)

Juicy chicken marinated in a sweet and savory gochujang-spiked sauce, grilled or pan-seared to smoky perfection. Here’s a simple, tasty Korean BBQ chicken recipe that’s perfect for weeknight dinners, meal prep, or a flavorful grilling session. This version is quick to prepare, made with ingredients you can find at most grocery stores, and full of the sweet, savory, and slightly spicy flavors that define Korean BBQ.

What Is Korean BBQ Chicken (Dak Bulgogi) — and Why Is It So Irresistible?

Korean BBQ chicken, or dak bulgogi (닭불고기), is a crave worthy dish that brings together the bold, umami-packed flavors of Korean barbecue with the everyday ease of quick cooked chicken. The name literally means “fire meat (bulgogi) made with chicken (dak),” and it lives up to its reputation, juicy, tender chicken is marinated in a sweet, salty, and slightly spicy sauce made with gochujang (Korean chili paste), soy sauce, garlic, and sesame oil. When seared over high heat, the sugars in the marinade caramelize into a sticky glaze that clings to the meat, delivering a deeply savory flavor with just enough heat and tang. It’s the perfect balance of sweet, spicy, smoky, and savory, all in one mouthwatering bite and best of all, it comes together in under an hour with no fancy equipment needed.

Timings Summary

Step	Time
Prep & marinating	15 minutes (active) + 30 mins to overnight (marinate)
Cooking (grill or pan)	10–15 minutes
Resting before slicing	5 minutes
Total time	~1 hour (including marinating)

Equipment

Mixing bowl
Knife & cutting board
Grill pan, cast iron skillet, or outdoor grill
Tongs
Measuring spoons
Optional: meat thermometer

Ingredients (Serves 4)

Chicken:

1½ lbs (680g) boneless, skinless chicken thighs (or breasts, sliced thinly)

Marinade:

2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp brown sugar
1 tbsp gochujang (Korean red chili paste) – adjust to taste
2 tsp rice vinegar or mirin
2 cloves garlic, minced
1 tsp ginger, minced or grated
1 tbsp honey (optional for extra caramelization)
¼ tsp black pepper

For Serving:

Sesame seeds, for garnish
Green onions, sliced
Steamed white rice or lettuce wraps
Kimchi (optional, but delicious)

Instructions

1. Make the Marinade

In a mixing bowl, whisk together all the marinade ingredients: soy sauce, sesame oil, brown sugar, gochujang, rice vinegar, garlic, ginger, honey (if using), and black pepper.

2. Marinate the Chicken

Add the chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

Tip: If using chicken breasts, slice thinly before marinating to ensure they soak up the sauce and cook quickly.

3. Cook the Chicken

Grill or grill pan: Preheat to medium-high heat. Grill chicken 4–6 minutes per side until charred and cooked through (internal temp 165°F / 74°C).
Skillet method: Heat a little oil in a cast iron or heavy pan over medium-high heat. Cook chicken for 5–7 minutes per side until caramelized and cooked through.

The sugars in the marinade help caramelize the outside beautifully — keep an eye on the heat to prevent burning.

4. Rest, Slice, and Serve

Let the chicken rest for a few minutes before slicing. Serve over hot rice or in lettuce wraps, sprinkled with sesame seeds and green onions.

Flavor & Serving Tips

Want it spicier? Add ½ tsp more gochujang or a pinch of Korean red pepper flakes (gochugaru).
Want it smokier? Add a few drops of liquid smoke to the marinade or cook over charcoal.
Serve it Korean-style with steamed rice, kimchi, quick pickled cucumbers, and a fried egg on top.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze marinated raw chicken or cooked chicken for up to 2 months.
Reheat: Warm in a skillet over medium heat or microwave with a splash of water to prevent drying out.