Description
This spicy Korean chicken bulgogi is tender, flavorful, and perfectly balanced with sweet, savory, and smoky heat thanks to a bold, slightly untraditional gochujang marinade.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
- 2 stalks green onions, cut into 2-inch pieces
- 1/2 large onion, thinly sliced
- Optional garnish: Roasted sesame seeds and green onions
For the Marinade:
- 1/2 Asian pear or apple
- 4 cloves garlic
- 1/4 cup soy sauce or tamari
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 3 tablespoons gochujang (adjust to desired spice preference)
- 1/2 tablespoon toasted sesame oil
- 2–3 tablespoons water (optional; helps the marinade blend smoothly)
Instructions
- Add all the marinade ingredients to a blender or food processor and blend until smooth.
- In a large bowl, combine the sliced chicken, green onions, and sliced onion with the marinade. Mix well to coat everything evenly.
- Let it marinate for at least 30 minutes (or overnight for deeper flavor).
- Heat a drizzle of oil in a large pan over high heat. Once the pan is hot, add the chicken mixture in a single layer. Let it sear undisturbed for about 4 minutes to allow caramelization.
- Flip the pieces and cook for another 2 minutes, or until the chicken is fully cooked through.
- Garnish with roasted sesame seeds and green onions if desired. Serve hot with steamed rice or wrapped in lettuce leaves.
- Prep Time: 40 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 2