It is common practice to use the term “chicken bulgogi” when referring to bulgogi. This term is used to describe any prepared bulgogi that contains chicken as the principal ingredient. In spite of the fact that I have already offered an explanation of the word, which is bulgogi, in my recipe for bulgogi, I will briefly go over it once more. The term “bulgogi” will be explained to you.

Bulgogi, which literally means “fire meat,” is often prepared using chunks of beef, pork, or chicken that have been cooked to a soft consistency. Known as “fire meat,” the Korean delicacy known as bulgogi gets its name from the English “fire meat.” The term “bulgogi” refers to a certain type of foods that are prepared. In the event that it is not made abundantly obvious otherwise, beef is the most often utilized component in the creation of bulgogi. The fact is that this is the case regardless of the additional components that could be required.

The fact that I am referring to this dish as “chicken bulgogi” makes it abundantly evident that it is composed of chicken fire flesh, as the name of the dish itself is “chicken bulgogi.”

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Some of my readers have already tried cooking chicken bulgogi with my beef bulgogi marinade. I even tried it myself while testing the recipe.

However, I discovered that the beef bulgogi marinade did not exactly fit the chicken. I thought the flavour was a little too faint for the chicken. (Don’t worry, it works great with beef, especially rib eye!)

So I conducted numerous experiments for my chicken bulgogi marinade, which I’d like to share with you today.

Secret Ingredient in Chicken Bulgogi Marinade

My chicken bulgogi marinade contains many of the same components as my beef bulgogi recipe.

However, instead of fruit, I used Sprite, a soft drink. I’m sure you’ve heard about it.

CHICKEN BULGOGI

Anyway, it worked really well to tenderise my chicken (though you don’t need to tenderise chicken very often) and added a pleasant sweet flavour.

You could also use other types of carbonated lemon-lime soda, such as 7 Up or something similar.

Some of you might wonder if a coke would work. I tried it too, however the chicken was not as delicate as when I used Sprite. Also, I prefer the flavour I got with Sprite.

Additionally, some Koreans may utilise plum extract (maesil cheong) as a particular flavouring component.

It produced a positive outcome. In fact, it was my second favourite pick, after Sprite. However, it has a stronger taste at the beginning and end, so I couldn’t detect the other marinade ingredients as much. So I like lemonade as my first choice.

COOKING THE CHICKEN

Cook the chicken over a BBQ grill for a delicious char grill-flavored BBQ chicken. Direct cooking over a charcoal grill is particularly effective.

If you want a more convenient evening meal, stir fried the chicken in a skillet.

Obviously, the texture and taste of the chicken vary depending on how you prepare it.

Whatever way you use, you’ll receive delightfully flavoured Korean BBQ chicken!

Serving Suggestions
I believe the serving decision will come down to how you prepare the chicken.

If I prepare it on a BBQ barbecue, I usually serve it with Korean green salad and kimchi.

If you want some carbohydrates, Korean macaroni salad is also a good option.

But if I prepare it in a skillet, I like to serve it with steamed rice and grilled or steamed vegetables (e.g., broccoli, broccolini, bell peppers). This choice is ideal for a busy weeknight dinner.

You may also create a traditional Korean BBQ experience by serving it with lettuce leaves, perilla leaves, and ssamjang (a Korean barbecue dipping sauce).

INGREDIENTS FOR CHICKEN BULGOGI (SERVES 3 TO 4)

MAIN

• 450g / 1 pound chicken thigh (I used boneless skinless thigh, but you can use other chicken cuts of your choice.)

CHICKEN BULGOGI MARINADE

• 3 Tbsp soy sauce, regular
• 1.5 Tbsp brown sugar
• 1 Tbsp rice wine
• 1/4 cup Sprite (alternatively , 7 Up or other carbonated lemon-lime soda could be used)
• 1/2 Tbsp minced garlic
• 1 tsp minced ginger
• 1 tsp sesame oil
• ground black pepper

HOW TO MAKE CHICKEN BULGOGI

1. Cut the chicken into bite size pieces. (If grilling, prepare it according to your grill type and your preference.)

2. Combine all the marinade ingredients in a bowl and mix them well. Pour it over the meat. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor. You can certainly marinate it for a lot shorter time, but the chicken will be less flavorful.

3. Cook the chicken over a well heated skillet. (If grilling, cook the chicken following your grill manual.) Do not add the leftover marinade. (I use a slotted spoon to minimize the marinade transfer.)  Sizzle both sides of chicken over medium high heat then reduce the heat to medium until the chicken is fully cooked.

In the mean time, boil over the leftover marinade in a separate sauce pan for 2-3 mins over medium high heat, stirring occasionally. Sieve through any excess fat and undesirable pieces from the sauce. Set the sauce aside.

4. Serve. Glaze the sauce over the chicken.

FAQ:

1.What is Chicken Bulgogi?

• Chicken Bulgogi is a Korean dish made with marinated chicken that is grilled or stir-fried. It is typically marinated in a sauce made from soy sauce, sugar, garlic, sesame oil, and other seasonings, imparting a sweet, savory, and slightly tangy flavor to the chicken.

2. How do you make Chicken Bulgogi?

• To make Chicken Bulgogi, start by slicing chicken breast or thigh meat thinly. Prepare the marinade by combining soy sauce, sugar (or honey), minced garlic, grated ginger, sesame oil, sesame seeds, and sometimes pear puree or pear juice for sweetness. Marinate the chicken in the sauce for at least 30 minutes to allow the flavors to infuse. Then, grill or stir-fry the chicken until cooked through.

3. Can I use other types of meat for Bulgogi?

• Yes, while beef is the most traditional protein used in Bulgogi, you can also use other types of meat such as pork or even tofu for a vegetarian option. The marinating and cooking process remains similar, but adjust cooking times accordingly based on the type of meat or protein used.

4. Is Chicken Bulgogi spicy?

• Chicken Bulgogi can be adjusted to suit different spice preferences. While the traditional recipe is not particularly spicy, you can add a bit of heat by incorporating Korean chili paste (gochujang) or red pepper flakes into the marinade if desired.

5. How do I serve Chicken Bulgogi?

• Chicken Bulgogi is often served with steamed rice and a variety of side dishes (banchan) such as kimchi, pickled radishes, or stir-fried vegetables. It can also be enjoyed wrapped in lettuce leaves with rice and a dollop of ssamjang (Korean spicy dipping sauce) for a delicious lettuce wrap.

6. Can I make Chicken Bulgogi ahead of time?

• Yes, you can marinate the chicken ahead of time and keep it in the refrigerator for up to 24 hours before cooking. This allows the flavors to develop even further. However, it’s best to cook the Chicken Bulgogi just before serving to ensure it’s fresh and retains its texture.

7. Can I freeze Chicken Bulgogi?

• Yes, you can freeze Chicken Bulgogi after it’s been cooked. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating it gently on the stovetop or in the microwave.