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Chicken Bulgogi (Korean BBQ Chicken)

🇰🇷 South Korea

Servings: 3 Prep: 10 minutes Cook: 10 minutes Total: 20 minutes

Ingredients

  • 2 lb boneless, skinless chicken thighs
  • 3 tbsp gochujang (Korean chili paste)
  • 1 tbsp gochugaru (Korean chili flakes), optional
  • 1 tbsp soy sauce
  • 1-2 tbsp light brown sugar
  • 1 tbsp minced garlic
  • 1 tsp ginger paste
  • 1 tbsp Korean corn syrup (mulyeot)
  • 1 tbsp sweet rice wine (mirim), optional
  • 1 tbsp sesame oil
  • 1/2 tsp black pepper
  • 5-6 perilla leaves, thinly sliced, for garnish, optional
  • 1 tbsp toasted sesame seeds, for garnish

Steps

  1. Cover chicken thighs with plastic wrap and pound gently with a meat mallet to even out thickness.
  2. In a large bowl, mix gochujang, gochugaru, soy sauce, brown sugar, garlic, ginger, corn syrup, rice wine, sesame oil, and black pepper.
  3. Add chicken to the marinade and toss to coat evenly. Let sit at room temperature for 10-30 minutes.
  4. Preheat oven to broil, positioning the rack 5-6 inches from the heat source.
  5. Lightly grease a cooling rack and set it over a foil-lined baking sheet.
  6. Arrange chicken in a single layer on the rack.
  7. Broil for 4-5 minutes until lightly charred, then flip and broil another 4-5 minutes until fully cooked.
  8. Slice chicken into bite-sized pieces and transfer to a serving dish.
  9. Garnish with sliced perilla leaves and toasted sesame seeds. Serve hot with rice.

Source: www.beyondkimchee.com