Chicken Bulgogi – Korean BBQ Chicken Made Easy at Home

Discover how simple it is to bring authentic Korean flavors to your kitchen with this tender, juicy Chicken Bulgogi. Marinated in a naturally sweet and savory sauce made from pear, soy, garlic, ginger, and sesame, every bite is packed with rich caramelized flavor. Served over warm rice or wrapped in crisp lettuce, this dish is satisfying, aromatic, and incredibly easy to prepare.

This homemade Korean BBQ chicken uses everyday ingredients and requires only a short amount of hands-on time. The secret lies in allowing the chicken to soak in a flavorful marinade that tenderizes the meat and gives it that classic bulgogi depth. Once cooked, the chicken becomes lightly charred on the outside and beautifully juicy on the inside, coated in a glossy sauce that clings to every piece.

Whether you are preparing a family dinner or planning a simple weeknight meal, this Chicken Bulgogi promises a flavorful experience inspired by traditional Korean cooking.

What Is Chicken Bulgogi?

Bulgogi is one of Korea’s most popular barbecue dishes and is traditionally made with thin slices of beef or chicken marinated in a slightly sweet, savory sauce. The marinade usually combines blended fruit, onions, garlic, ginger, soy sauce, and sesame oil. Pear is a key ingredient because it adds natural sweetness and gently tenderizes the meat.

Chicken Bulgogi, also known as Dak Bulgogi, is a lighter version that cooks quickly in a pan or wok, making it an excellent weeknight option. It develops a caramelized exterior and a juicy interior while maintaining all the classic aroma and bold flavor of Korean BBQ.

Why This Recipe Works

Uses natural sweetness from pear instead of artificial sugars.
No wine or alcohol of any kind.
Easy to prepare, even for beginners.
Uses simple pantry ingredients.
Versatile enough to serve with rice, noodles, veggies, or inside wraps.
Marinating fully enhances flavor without complicated techniques.

Ingredients for Chicken Bulgogi

This recipe focuses on balancing sweet, salty, and savory flavors while keeping the preparation simple.

For the Marinade

1 small fresh pear, sliced (D’Anjou or Bosc recommended)
1 small white onion, sliced
4 garlic cloves, finely chopped
2 teaspoons finely chopped fresh ginger
2 green onions, thinly sliced (white and green parts)
1/4 cup soy sauce
1 1/2 tablespoons toasted sesame oil
1 tablespoon dark brown sugar
1/2 tablespoon rice vinegar or apple cider vinegar (wine-free alternative)

For the Chicken

1 pound boneless, skinless chicken breasts, cut into thin strips or 1-inch cubes
1 medium carrot, peeled and cut into matchsticks
2–3 tablespoons vegetable oil, for cooking

How to Make Chicken Bulgogi

This dish is made in just a few simple steps: blend, marinate, cook, and serve. Allow the marinade to do most of the work for you.

1. Prepare the Marinade

Blend the sliced pear and onion until smooth. Add a tablespoon or two of water only if needed.
Transfer the puree to a large bowl.
Stir in the garlic, ginger, green onions, soy sauce, sesame oil, brown sugar, and vinegar.

2. Marinate the Chicken

Add the chicken to the bowl and toss to coat evenly.
Mix in the carrots.
Cover and refrigerate for at least 2 hours or up to 24 hours for deeper flavor.

3. Cook the Bulgogi

Heat vegetable oil in a large wok or pan over medium-high heat.
Remove the chicken from the marinade, reserving the liquid.
Cook half of the chicken for 2–3 minutes on each side until lightly caramelized, then remove.
Add more oil if needed and cook the remaining chicken.
Return all of the cooked chicken to the pan and pour in the reserved marinade.
Simmer for 3–4 minutes until the sauce thickens and coats the chicken.

4. Serve

Serve immediately with hot steamed rice, stir-fried vegetables, or inside crispy lettuce leaves for a lighter option.

Tips for Perfect Chicken Bulgogi

Marinating overnight gives the chicken more depth and tenderness.
Do not skip the pear, as it naturally sweetens and softens the meat.
Use chicken thighs if you prefer juicier, richer bulgogi.
Slice the chicken thinly for quicker cooking and better caramelization.
Reduce the sauce in the pan until it becomes glossy and slightly sticky.

Variations

Spicy Chicken Bulgogi: Add 1 tablespoon of gochujang to the marinade.
Vegetable Bulogi Stir-Fry: Cook sliced bell peppers, mushrooms, or zucchini before adding the chicken.
Beef Bulgogi: Replace chicken with thinly sliced beef for a traditional version.
Lettuce Wraps: Spoon the cooked bulgogi into lettuce leaves with rice and cucumber slices.

What to Serve With Chicken Bulgogi

This dish pairs wonderfully with steamed jasmine rice, basmati rice, or short-grain Korean rice. You can also serve it with:

Cucumber salads
Steamed broccoli
Asian-style noodle dishes
Stir-fried vegetables
Kimchi-style salads (alcohol-free versions)

For a balanced meal, add a fresh side such as a crisp salad or lightly sautéed greens.

How to Store and Reheat

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a pan over medium heat for 5–7 minutes, or microwave for 1 minute.

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