Easy Korean BBQ Chicken (Dak Bulgogi Style)
A 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.
Equipment
- Mixing bowl
- Knife & cutting board
- Grill pan, cast iron skillet, or outdoor grill
- Tongs
- Measuring spoons
- Optional: meat thermometer
Ingredients
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
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.
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.
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.
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.
Notes
Flavor & Serving Tips
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.
- 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.
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.
Nutrition
Calories: 320kcalCarbohydrates: 15gProtein: 27gFat: 15gSodium: 600mgSugar: 9g
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