Korean BBQ Chicken
Super easy
Chicken bulgogi is a simple and fast Korean BBQ chicken dish made with gochujang. You can grill, broil, or pan-fry this slightly sweet and savory chicken.
Prep
15m
Cook
25m
Wait
20m
| Category: | Main Dish Poultry |
| Cuisine Type | Korean |
Ingredients
For
4
Serving(s)
Ingredients
| 1 1/2 lbs Chicken (anything will work) |
| 3 tbsp Korean chili paste (gochujang) |
| 1 tbsp Korean chili flakes (gochugaru) |
| 1 tbsp Soy sauce |
| 1 tbsp brown sugar (2 tbsp is you want it sweeter) |
| 1 tbsp Garlic (minced) |
| 1 tsp Ginger (minced) |
| 1 tbsp corn syrup |
| 1 tbsp Mirin |
| 1 tbsp sesame oil |
| 1/2 tsp Black pepper |
Garnish
| 6 Korean perilla leaves (kkatnip), thinly sliced, to garnish, optional |
| 1 tbsp Sesame seeds toasted |
Korean BBQ Chicken Directions
- If you are using boneless chicken, pound the peices to tenderize and make them thinner to allow for quicker cooking. This also increases surface area.
- In a large mixing bowl, mix together gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, corn syrup, rice wine, sesame oil, and pepper. Add the chicken and toss together to coat evenly. Let the chicken rest on a room temperature for 10 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.
