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Dak Bulgogi (Korean BBQ Chicken)

[heart_this] · Feb 24, 2010 · 45 Comments

Dak Bulgogi (Korean BBQ Chicken) Lettuce Wraps

I had been craving some Korean cuisine for a while and it was finally time to satiate it. When I think of Korean cuisine I generally think spicy but a lot of the BBQ meats such as bulgogi (Korean BBQ beef) and kalbi (Korean BBQ short ribs) are actually marinated in mixture that is on the sweet side. I had been wanting to try a chicken version of the bulgogi but I also had a plan that required the chicken to have some heat. For the recipe I simply took the bulgogi , tweaked it a bit and added a good helping of gochujang , a Korean fermented chili paste. The Korean BBQ chicken turned out just as well as the beef version! I quite enjoyed the way the sweet marinade played with the heat and flavours of the gochujang and I could hardly resist snacking on the meat every time I passed it. I served the dak bulgogi with rice, kimchi and ssamjang (another spicy Korean paste) along with some lettuce leaves for wrapping. Although the meal was excellent, my craving was not satisfied, which was fine because as I said, I have a plan and I made a double batch of the dak bulgogi.

Dak Bulgogi (Korean BBQ Chicken)

Dak Bulgogi (Korean BBQ Chicken)

Prep Time: 2 hours Cook Time: 20 minutes Total Time: 2 hours 20 minutes Servings: 4
ingredients
  • 1 pound Chicken Breast (thinly sliced)
  • 1/2 cup gochujang
  • 5 cloves garlic (grated)
  • 1 inch ginger (grated)
  • 1 small onion (grated)
  • 1 Asian pear (grated)
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 2 green onions (chopped)
  • 1/4 teaspoon pepper
  • 1 tablespoon sesame seeds (toasted and crushed)
directions
  1. Mix everything in a freezer bag and marinate for at least an hour.
  2. Cook the meat on a barbecue or in a pan on the stove.
Tip: Place the chicken breasts in the freezer for an hour or two to stiffen them up a bit and they will be much easier to slice thinly.
Use in:
Korean Spicy BBQ Chicken Tacos
Korean Spicy BBQ Chicken and Egg Burritos
Spicy BBQ Chicken Bibimbap

Similar Recipes:
Pineapple Dak Bulgogi (Pineapple Korean BBQ Chicken)
Bulgogi (Korean BBQ Beef)
Daeji Bulgogi (Korean BBQ Pork)
Kalbi (Korean BBQ Short Ribs)
Salmon Bulgogi
Dakkochi (Korean Skewered Chicken)
Sweet Chili Chicken Rice Bowl
Korean Bulgogi and Pear Kale Salad
20 Minute Korean Beef
Korean Style Grilled Flank Steak

Chicken, Food, Korean, Main Course, Recipe

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Reader Interactions

Comments

  1. Belinda @zomppa says

    February 24, 2010 at 1:35 am

    DELICIOUS! I wish I was easting some now.

    Reply
  2. Jin6655321 says

    February 24, 2010 at 1:44 am

    Hi Kevin!

    I'm a Korean that never learned how to cook Korean dishes so I rely on your blog to learn new recipes. Thanks for all the delicious dishes!

    Reply
  3. Bethany says

    February 24, 2010 at 2:01 am

    wow! I've never had bulgogi chicken… intriguing idea! I too love it when you post Korean food!

    Reply
  4. Zoe Sotet Art Studio says

    February 24, 2010 at 2:15 am

    Mmmm it looks delicious!
    Other than pepper and brown sugar I don't have a single ingredient to make this, but I might give it a try soon.

    Reply
  5. Le Crunchy Mama says

    February 24, 2010 at 2:28 am

    I love bulgogi beef and have wondered if a chicken version exists. YUM! This looks amazing!

    Reply
  6. Kristine says

    February 24, 2010 at 2:50 am

    That looks delicious! I love that you make your own korean bbq.. I have to admit that I'm lazy and haven't attempted to ever make my own since I live in LA and close to KTown, but I may just have to try this chicken version! Thanks for the recipe and love ur blog btw 😉

    Reply
  7. Amy says

    February 24, 2010 at 3:05 am

    Oh YUM. That sounds so good…my mouth is watering.

    Reply
  8. Lydia (The Perfect Pantry) says

    February 24, 2010 at 3:20 am

    What would be a good substitute for Asian pear? I often use yuzu juice, which is a bit easier to find in my Asian grocery.

    Reply
  9. Jenn says

    February 24, 2010 at 3:42 am

    Bulgogi is definitely something I have to make this year. That looks really good. Wrapped up in the lettuce with some kimchi. Mmmmmm

    Reply
  10. Bridgett says

    February 24, 2010 at 3:48 am

    The flavors are always amazing with Korean food but you also captured the colors in your photos which makes it all the more inviting.

    Reply
  11. Nettie D. Rodriquez says

    February 24, 2010 at 4:31 am

    Never heard of this as well Bethany but seeing the recipe made me interested.I have tried Korean food twice or thrice and i think I want more of it. Thanks for this!

    Reply
  12. Bob says

    February 24, 2010 at 5:55 am

    This is something I've been wanting to try for a while but have had trouble finding all the ingredients. Yours looks wicked good!

    Reply
  13. Kathleen says

    February 24, 2010 at 7:01 am

    This is going on my to try list right now. Delicious!

    Reply
  14. Rosa's Yummy Yums says

    February 24, 2010 at 8:17 am

    It looks wonderful! I could eat that now…

    Cheers,

    Rosa

    Reply
  15. Joanne says

    February 24, 2010 at 11:15 am

    Now you've gone and got ME craving Korean food. I love how you upped the spice factor!

    Reply
  16. Jan says

    February 24, 2010 at 11:39 am

    I loved bulgogi when I made it with chicken – delish!

    Reply
  17. lostpastremembered says

    February 24, 2010 at 12:54 pm

    When you have an itch, scratch it! This is a great recipe and I haven't been to a Korean restaurant in forever.

    Reply
  18. Cara says

    February 24, 2010 at 2:04 pm

    Love the use of the Asian pear!

    Reply
  19. Esther says

    February 24, 2010 at 2:24 pm

    I don't believe I've ever seen Dak Bulgogi before, though Dak Galbi exists. 🙂 Great job!

    Reply
  20. All Our Fingers in the Pie says

    February 24, 2010 at 3:22 pm

    This looks really tasty. I haven't been to a Korean restaurant for a couple of years. I'll have to try this.

    Reply
  21. dawn says

    February 24, 2010 at 3:54 pm

    kevin you have to be a chef in a past life, or a 5-star chef at least. your creations always kill me. to be honest I try my best NOT to click on your new posts in my Google reader–you make me so hungry.

    Reply
  22. ARUNA says

    February 24, 2010 at 3:59 pm

    gorgeous spread!!!

    Reply
  23. Anonymous says

    February 24, 2010 at 5:54 pm

    I love Bulgogi when made with beef – never considered it with chicken…. hmmmmmmmmm must try it! Lovely photo!

    Reply
  24. Jennifer says

    February 24, 2010 at 6:02 pm

    YUM!!!!! I no longer want what I brought for lunch, this sounds fabulous! Im loving the lettuce wraps too!

    Reply
  25. shahana says

    February 24, 2010 at 6:25 pm

    This BBQ chicken looks really tempting as well as delicious!!

    Reply
  26. Sook says

    February 24, 2010 at 7:12 pm

    Oh this looks great, Kevin! I love Dak bulgogi! The color is just so beautiful!

    Reply
  27. Mrs. L says

    February 24, 2010 at 7:49 pm

    I'm going to be on the lookout for some gochujang so I can try to make this dish!

    Reply
  28. Beth says

    February 24, 2010 at 7:58 pm

    I've never cooked Korean food before (despite havin it when I eat out) – you are inspiring me.

    Reply
  29. The Short (dis)Order Cook says

    February 24, 2010 at 9:54 pm

    I think I would sprain my tongue if I tried to read that post aloud. 😀

    I have yet to venture into cooking and eating more Korean dishes (I've been to exactly one Korean restaurant in my lifetime). Love the recipe and the education.

    Reply
  30. Chris says

    February 24, 2010 at 10:42 pm

    Very creative approach. I love the Korean flavors and how you used them in this chicken.

    Reply
  31. Kevin says

    February 25, 2010 at 12:03 pm

    Lydia (The Perfect Pantry): You could substitute any sweeter pear or apple for the Asian pear. Sometimes I see the Asian pears labeled as Korean pears at in the stores. I use fuji apples when I cannot find the Asian pears.

    Reply
  32. Esi says

    February 25, 2010 at 8:16 pm

    Sounds so good. I want to make this soon!

    Reply
  33. Julie says

    February 26, 2010 at 5:00 pm

    I have a recipe similar to this that I love called Sticky Chicken. I will try yours to change it up for my family a bit. It sounds delicious.

    Reply
  34. Sook says

    February 27, 2010 at 11:37 pm

    I'm making this tonight! I don't have a pear… but I think it will still turn out good. 🙂 Thanks for the recipe!

    Reply
  35. Xiao Yen Recipes says

    March 1, 2010 at 7:07 am

    Fabulous recipes! Best part, I only need to buy gochujang. I have a Korean mini market that I shop at occasionally. They have the best hot pork and short ribs. The meats are marinated and you just cook them. Of course it's better to learn to make the dish from scratch.

    Reply
  36. Anonymous says

    March 4, 2010 at 4:17 pm

    Thanks to Zook the Cook I have now found your wonderful blog! It's rare to find a blog that causes you to say, "I want to make that, and that and that one too". I have become a follower and am looking forward to seeing what your next creation will be. Cheers!

    Reply
  37. web design says

    April 8, 2010 at 5:51 pm

    I had no idea something like that existed but it must be tasty. Thanks for posting so many Korean recipes, they're all so delicious and spicy. I love spicy food.

    Reply
  38. catering Fort Lauderdale says

    July 28, 2011 at 7:13 am

    It is true that most Korean dishes are spicy and they usually pair their food with rice, rice crackers or an acidic component to create balanced dishes. You can also use this recipe for creating a fried rice meal. Adding bell peppers will give it texture.

    Reply
  39. sokeleng says

    February 4, 2012 at 8:08 am

    Tried this in Korean restaurant before, husband and kids ask for this dish almost every week! Best to marinate for a while ( roughly 5-6 hours) and I added a little sesame oil, mince ginge, Maggi sauce and a bit more spicy sauce. Recently cook this for pot luck party, chicken disappeared real fast!

    Thanks for sharing this great recipe.

    Lisa
    http://www.bakingfrenzy.com

    Reply
  40. bytemyfoot says

    July 11, 2012 at 12:00 am

    Just made this for dinner. Very tasty!

    Reply
  41. Rebecca Pulmano says

    September 4, 2012 at 2:18 am

    Holy deliciousness!

    I fell in love with Pork Bulgoki many years ago, but the pork they use in restaurants is too fatty to eat often. If chicken is offered, the flavors never compare. I stumbled across this recipe while looking for a korean style chicken marinade. I didn't feel like making an extra stop to get an asian pear (I already had the red pepper paste from another recipe), so I used a regular pear – peeled. Instead of grating it and the onion I just pureed the whole mess (minus the green onion and sesame seeds which I added later.) I marinated the chicken for two hours, and then we cooked it on the BBQ. (The charred flavor is a must!) I served it in lettuce to wrap it, brown rice and a few Korean inspired sides.

    This was beyond yummylicious! I can't wait to make it again, and I hopped on here immediately because I could not wait to thank you for sharing this amazing recipe!

    Reply
  42. D D says

    March 29, 2014 at 1:25 pm

    I was wondering… If i want to cut the heat (my family doesn't do spicy), do I just cut out the spicy paste? Should I substitute another ingredient instead to bring out more flavor? Thanks!

    Reply
  43. kevin says

    March 30, 2014 at 6:32 pm

    D D: Yes, just cut back on the chili bean paste to cut bcck on the heat. Enjoy!

    Reply
  44. Esta Kronberg says

    June 22, 2014 at 1:41 pm

    Any substitution for the Korean paste? Recipe looks great…may take some time to get the paste.I love that your recipes are so simple but full of flavor

    Reply
  45. kevin says

    June 22, 2014 at 1:45 pm

    Esta Kronberg: If you have a Chinese style chili bean paste you could try that or use a chili sauce like sriracha or sambal oelek which will give you the heat but not the flavour. If you go with the chili sauce option you will not need as much, just add some until you get the desired level of heat.

    Reply

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