Quick and easy chicken bulgogi! A terrific dinner idea for busy nights.
If you like sweet and savory bulgogi flavor but don’t like red meat, this one’s for you! Generally, bulgogi is better known as marinated thinly sliced beef, typically cooked over an open flame. “Bul” means fire in Korean, and “gogi” is a general term for meat. Dak bulgogi is a variation made with chicken. Dak means chicken. For this chicken bulgogi recipe, I added a bit of lemon flavor. It certainly gives the dish a tasty spark!
In this recipe, I used boneless chicken thighs, but you can use boneless breast or a combination of both parts. The bite size boneless chicken pieces marinate and cook quickly, making this dish a good option for a busy weeknight meal.
If you want to try this recipe for outdoor grilling, cut the chicken into larger pieces and marinate longer. Double (or triple) the recipe as needed. Grill until nicely charred basting with the marinade.
What to serve chicken bulgogi with
You can enjoy the chicken in lettuce wraps with a dollop of ssamjang or doenjang (soybean paste). It will be equally delicious simply served with your choice of salad or a side dish or two such as oi muchim (spicy cucumber salad) and sigeumchi (spinach) namul, along with a bowl of rice. See my 15 Vegetable Side Dishes for more vegetable options. Enjoy!
