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Chicken Bulgogi with Homemade Korean Marinade and Grilled or Pan-Seared Technique Recipe

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4 from 14 reviews

This Chicken Bulgogi recipe features tender boneless chicken thighs marinated in a flavorful homemade Korean bulgogi sauce made with pear, soy sauce, garlic, and sesame oil. The chicken is grilled to perfection, creating a deliciously savory and slightly sweet dish that can be served hot or cold, perfect for lettuce wraps or over rice.

  • Total Time: 3 hours 14 minutes
  • Yield: 3 servings

Ingredients

Chicken

  • 1.5 pounds (680g) boneless skinless chicken thighs
  • Garnish (optional) – chopped green onion, chives and/or toasted sesame seeds

Chicken Bulgogi Marinade

  • 1/4 cup (50g) brown sugar
  • 1/4 cup (58 ml) light soy sauce
  • 2 tablespoons water
  • 1 tablespoon (15 ml) mirin or rice wine
  • 1/4 Asian or regular pear, peeled and cubed
  • 1 large green onion, chopped (or 2 thin ones)
  • 1 tablespoon minced garlic (about 6 cloves)
  • 1/2 tablespoon (4.5g) sesame oil
  • 1/8 teaspoon black pepper

Instructions

  1. Make Bulgogi Marinade: Blend all marinade ingredients in a food processor, immersion blender, or regular blender for about 1 minute until smooth. Alternatively, finely chop the pear and green onion and mix well with the remaining ingredients in a medium bowl.
  2. Prepare Chicken: Lay chicken thighs on a cutting board and pound them to an even thickness using the heel of your hand or the bottom of a small saucepan. Trim excess fat if desired.
  3. Marinate Chicken: Place the chicken in a large zipper lock bag or bowl and pour the marinade over it. Toss to coat the chicken evenly. Seal or cover and refrigerate for 2-4 hours, up to 12 hours for best flavor. If short on time, marinate at room temperature for 30-45 minutes.
  4. Make Glaze/Sauce: Remove chicken from marinade, reserving the marinade. Strain it if desired, then boil it in a small saucepan over medium-high heat for 2-3 minutes to thicken and eliminate impurities. If marinade was doubled, boil for 4-5 minutes.
  5. Grill Chicken: Clean and oil the grill grates. Preheat grill to medium-high (around 450°F/232°C). Pat chicken dry with paper towel, brush one side with some glaze, and lightly sprinkle with salt. Grill for 2-3 minutes on the first side, flip, brush with more glaze, and grill another 2-3 minutes until internal temperature reaches 160°F (71°C). Avoid overcooking.
  6. Serve: Transfer chicken to serving platter and brush with remaining glaze. Serve with lettuce wraps or over white or brown rice. Garnish with chopped green onions, chives, and sesame seeds if desired.

Notes

  • You can substitute chicken thighs with chicken breasts or chicken tenders; for breasts, pound to 1/2 inch thickness and slice in half lengthwise.
  • Marinade ingredient substitutes: Replace pear with apple, 1/2 kiwi, or 1/4 cup pineapple as tenderizers; brown sugar can be swapped with honey or agave; green onion can be replaced with regular onion; mirin or rice vinegar may be substituted with lemon juice; for gluten-free, use tamari instead of soy sauce.
  • Optional variations: Add 2 tablespoons roasted sesame seeds or 1 tablespoon gochujang or 1/2 teaspoon red pepper flakes for a spicy kick.
  • Pan sear method: Heat a cast iron pan over medium-high heat, add 1 tablespoon vegetable oil. Pat chicken dry, then sear for a few minutes each side until cooked, working in batches if needed. Toss with boiled glaze before serving.
  • Make ahead: Marinade can be prepared several days in advance. Do not marinate chicken more than 12 hours to avoid mushiness. The dish can be served cold, at room temperature, or briefly warmed in the microwave.
  • Author: Monica
  • Prep Time: 8 minutes
  • Cook Time: 6 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Korean

Find it online: https://monicarecipes.com/chicken-bulgogi-with-homemade-korean-marinade-and-grilled-or-pan-seared-technique-recipe/