Dak Bulgogi (Korean BBQ Chicken)

March 7, 2012
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Chicken bulgogi
 
If you like sweet and savory bulgogi flavor but don’t like red meat, this one’s for you! Bulgogi is a marinated meat dish made with thin slices of beef. 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!

I used boneless chicken thigh, but you can use boneless breast or a combination of both parts. The bite size chicken pieces marinate and cook quickly, making this dish a good option for a weeknight meal.

If you want to use this recipe for outdoor grilling, cut the chicken into larger pieces and marinate longer. Double (or triple) the recipe as needed. 

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, such as sigeumchi (spinach) namul or watercress namul, along with a bowl of rice. Enjoy!

Chicken bulgogi

Chicken bulgogi

You may also like my spicy grilled chicken. 

4.63 from 8 votes
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Dak Bulgogi (Korean Chicken BBQ)
Delicious chicken bulgogi!
Servings: 3
Author: Hyosun Ro
Ingredients
  • 1 pound boneless chicken thigh and/or breast.
Marinade
  • 3 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon brown sugar
  • 1 tablespoon honey or 1-1/3 more tablespoons brown sugar
  • 1 tablespoon rice wine or mirin or white wine
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • 1 tablespoon sesame oil
  • pinch black pepper
  • 1/2 teaspoon sesame seeds
Instructions
  1. Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide).
    Chicken bulgogi
  2. Mix the marinade ingredients in a bowl until the sugar has dissolved.
    Chicken bulgogi
  3. Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
    Chicken bulgogi
  4. Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)
    chicken bulgogi
Filed Under: Favorites, Main Dish, Meat, Recipes 158 Comments

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Comments

  1. ChichaJo says:
    March 7, 2012 at 5:17 am
    One of my favorites! Thank you so much for sharing the recipe :) You have totally demystified dak bulgogi for me...can't wait to try this!
    Reply
  2. Emily @LivingLongfellow says:
    March 7, 2012 at 4:05 am
    This looks like a marinade a non-korean could handle cooking. Might try this :)
    Reply
  3. Frenchy Luv says:
    March 7, 2012 at 6:53 am
    Oh I am definitely trying this tomorrow =) my hunny will love this!!
    Reply
  4. Nami | Just One Cookbook says:
    March 7, 2012 at 8:10 pm
    I love Korean BBQ with any kinds of meat! I have so many bookmarks from your site but haven't had a chance to cook yet. Hopefully soon! Will pin this when I check from my computer since I'm on phone right now...
    Reply
  5. Stephanie {Clockwork Lemon} says:
    March 8, 2012 at 5:09 am
    This look delicious! The chicken thigh is the best part of the chicken in my opinion
    Reply
  6. Judy says:
    March 8, 2012 at 5:17 am
    Hi Hyosun! Thanks for visiting today! I actually stopped by your site earlier today when I was visiting my parents in LA and I was checking out the new look of your blog but I didn't have a chance to leave a note. Your site looks FANTASTIC! :) I haven't been very social and have slacked off on my blogging hobby but I do try to keep up regular posts although even that is difficult at times. I buy dak bugolgi from our local Korean market, pre-marinated. :) Haha. It proves to be a quick and easy dinner and my family loves it. My family will be impressed if I actually take the time to marinate my own chicken with your recipe. So glad to see you are doing well. Keep up the great work! Hugs to you too! :)
    Reply
  7. Fern @ To Food With Love says:
    March 8, 2012 at 9:58 am
    This looks super yummy! Can't wait to try this !
    Reply
  8. Sissi says:
    March 8, 2012 at 10:09 am
    Hyosun, have you posted this recipe especially for me? Just joking, but I'm not a big fan of beef actually and love chicken (and pork too! actually I have recently made one of your dishes using pork instead of beef and it was delicious too! I must only take nice photos and post it).
    This chicken dish looks absolutely luscious!
    Reply
  9. Debs @ The Spanish Wok says:
    March 9, 2012 at 3:31 pm
    Been wanting to try bulgogi for ages, like this chicken recipe so will be trying very soon, thanks for sharing.
    Reply
  10. sunhee says:
    March 11, 2012 at 3:53 am
    Made this tonight using chicken thighs and maple syrup (being a Korean-Canadian). My almost 3 yr old son could not stop eating! Great easy recipe! I added some onions when cooking. Thanks for the recipe.
    Reply
    • Hyosun Ro says:
      March 17, 2012 at 4:50 pm
      Oh that's great! I am glad to hear your son liked it. Maple syrup sounds really good. I bet it added a good layer of flavor. Thanks for letting me know! Cheers!
      Reply
  11. England Furniture says:
    March 14, 2012 at 7:42 pm
    This Korean BBQ chicken sounds great. Thanks for the recipe.
    Reply
  12. Amber @ The Cook's Sister says:
    March 14, 2012 at 10:49 pm
    This chicken looks fantastic, delicious, simple, and healthy! I'll try out this recipe sometime soon! Thanks for sharing it!
    Reply
  13. Anonymous says:
    March 31, 2012 at 3:00 am
    This was so simple and delicious! I'm so happy I don't have to buy the jarred marinate full of preservatives anymore. I just doubled the recipe for 2-3 lbs of boneless chicken. Thank you for the recipe!
    ~Celle
    Reply
  14. kyototeng says:
    April 28, 2012 at 6:53 pm
    hi Hyosun, another awesome recipe from you. This is the 3rd recipe I tried from your blog and it is very very good. My husband has ranked this top 10 :) Thank you and keep writing
    Reply
  15. ellen says:
    May 2, 2012 at 8:04 am
    Hi! Can you please post some korean food recipes that are a little bit difficult to make? Thanks!
    Reply
    • Hyosun Ro says:
      May 6, 2012 at 2:05 am
      hi Ellen - Let me know if you have any particular dish in mind. Have you tried jjimdak (braised chicken)or galbijjim (braised short ribs)? Just a couple of examples of dishes that are a little more involved. Thanks for visiting!
      Reply
  16. Jenna says:
    June 7, 2012 at 12:23 am
    This was so delicious! Thank you for the recipe, I am adding it to my collection :) Have a great day!
    Reply
  17. Janice says:
    June 9, 2012 at 6:31 am
    Thank you for sharing the dak bulgogi recipe! My husband and I made it twice and really enjoy it! :)
    Reply
  18. CBinLB says:
    September 12, 2012 at 6:59 pm
    I just stumbled upon your site and this recipe not only looks amazing, but the ONE I've been searching. I recently made the Korean BBQ beef and wanted to try the chicken. This looks perfect. I'm posting this and then heading out to the store to get the ingredients. I'm opting for the thigh meat because I think it's the most flavorful, but I might throw a couple of strips of sliced breast meat in as well. Thanks so much for sharing this. I'm bookmarking your blog so I can follow all your creations! Thanks again!
    Reply
  19. salina says:
    November 8, 2012 at 6:55 am
    I am definitely trying this recipe for tonight!
    Reply
  20. Gloria says:
    November 14, 2012 at 1:08 am
    Hello there! I found your blog through Kay/The Church Cook! Oh, this looks so delicious, my son will LOVE it. I pinned it to Pinterest with your 'pin it' button, so THANK YOU! I am your newest Follower here too. :) I will also try to look for you on Pinterest! I absolutely love authentic family recipes such as this, thank you for sharing!
    Best,
    Gloria
    Reply
  21. Kathryn says:
    January 12, 2013 at 1:45 am
    I made this today with sigeumchi namul and it was, hands down, the BEST Dak Bulgogi I've ever had. I'm stoked to try some more recipes!
    Reply
  22. The Blogger says:
    April 14, 2013 at 5:28 pm
    I love this recipe! Definitely a good option for someone who loves to try asian food but can't eat other meats :)
    Reply
  23. LoveAsAlways says:
    May 10, 2013 at 8:44 pm
    What if I can't find rice wine? If I leave it out will it make a difference?
    Reply
  24. Miss_Jazz says:
    May 11, 2013 at 9:45 pm
    hi, i love your site! So i was wondering if i can make this without the rice wine since im an non-alcoholic, would it make a difference? Thanks :)
    Reply
  25. Anonymous says:
    May 21, 2013 at 2:54 am
    I just made this dish & it's seriously one of the most delicious chicken dishes I've ever made. I used chicken breast & olive oil since I didn't have sesame oil. Thank you so much for sharing! I look forward to trying other dishes!
    Reply
  26. Meilani lovekoreancooking says:
    June 3, 2013 at 2:42 pm
    I think my son will like this dak bulgogi. I will make this for his doshirak tomorrow ;)
    Reply
  27. Anonymous says:
    September 29, 2013 at 7:31 am
    I cook a wide variety of foods, which my husband likes but my four kids do not. However, they all LOVE this dish. I have a hard time finding all the sauce ingredients in former Soviet Georgia where we teach in an international school, and never rice wine, but it tastes great just the same. I serve it with Korean vegetables and rice, which I think is like the bibimbap I had when I went out with my Korean friend. Thanks for sharing this recipe.
    Reply
    • Hyosun Ro says:
      September 29, 2013 at 1:36 pm
      This definitely is a kid-friendly dish. Very happy to hear your kids love it. You're right rice wine can be omitted. You can also substitute it with dry white wine if you like. Teaching international students must be so much fun! Thanks a lot for for your feedback. I really appreciate it.
      Reply
  28. Roxy Mccue says:
    September 30, 2013 at 1:54 am
    Hi there! My cousins and I have been having ethnic theme nights and last night was Korean. Thank you for this recipe. It was very flavorful, easy to make and my family loved it. Thank you for sharing!!!
    Reply
  29. Roxy Mccue says:
    September 30, 2013 at 1:56 am
    My cousins and I have been doing ethnic theme nights for pot lucks and last night was Korean. Thank you for sharing this recipe. It was easy to make, VERY flavorful and I find that it could be a good "base" for other dishes like stir fry or BBQ on the grill. Thanks again for sharing.
    Reply
    • Hyosun Ro says:
      September 30, 2013 at 3:47 am
      Hi Roxy - Thank you so much for picking my recipe for your ethnic theme night meal! I'm so thrilled to hear it turned out well for you. I greatly appreciate your feedback. Cheers!
      Reply
  30. Jenny Nocchi says:
    October 16, 2013 at 1:02 pm
    I am trying this out tonight. My husband has made frequent trips to Korea and has asked for Korean food at home. It sounds great and easy to make.
    Reply
  31. Trish Jarvis says:
    November 2, 2013 at 8:04 pm
    I just literally made this recipe a few mins ago after doing a google search for Korean recipes, and I'm so glad I did! It's seriously delicious.
    Reply
  32. [email protected] meals says:
    December 30, 2013 at 6:46 am
    Hey Hyosun,
    Thanks for sharing your above blog.Wow ! It's really looking so much yummy dish. Me and my kids always like to eat chicken made dishes. Because it's really delicious and easy to make this. Both of us always try to eat chicken meals. That's why your above recipe help me to made this not only for me but also for my kids.
    Reply
  33. Ordinary J says:
    March 29, 2014 at 6:09 pm
    I stumbled upon your blog because I was looking for a recipe for Korean BBQ after having bad experience with the frozen pre-cooked ones in grocery store. I am so definitely to try this BBQ chicken recipe of yours.
    Reply
  34. vashdegapa says:
    April 3, 2014 at 7:04 pm
    are there any good side dishes you could recommend to go with this!!
    Reply
  35. Robin F. says:
    April 26, 2014 at 3:11 pm
    Going to make this today, with some added red pepper powder, and spicycucumbers on the side. I used to work in a Korean restaurant, and miss it terribly!
    Reply
  36. ComicBooksandBows says:
    April 27, 2014 at 10:40 pm
    Trying this today : ) wanted to go out for bulgogi but it fell through. So now I am going to try the chicken version with your recipe and a side of Sangchoo Geotjeori~
    Reply
  37. Justin Kee says:
    May 10, 2014 at 11:33 am
    When you preheat the skillet, do you need to add oil? Sorry if my question is a bit dumb because I am a beginner. Thank you.
    Reply
    • Hyosun Ro says:
      May 10, 2014 at 1:56 pm
      Justin - That's actually a great question. You can do it either way. Use only a little if you use it. A bit of sesame oil will be good. Thank you!
      Reply
  38. Meat Grinder Review says:
    May 11, 2014 at 12:55 pm
    This comment has been removed by a blog administrator.
    Reply
  39. carolina says:
    June 1, 2014 at 10:49 pm
    this seems so easy compared to other korean bbq recipes i've looked through online! will try it this week for sure. just a question, when using with chicken tighs do you prepare them with the skin?
    Reply
  40. Beatloaf says:
    June 5, 2014 at 6:59 pm
    I'm about to try this today. I love both chicken and beef bulgogi in restaurants, but only recently thought about trying to recreate it for myself. Thanks for posting the recipe!
    Reply
  41. Halena says:
    June 29, 2014 at 2:39 pm
    Hi! Can I use the oven the broil it? Thanks!
    Reply
    • Hyosun says:
      June 29, 2014 at 8:58 pm
      Yes, you can. Closely watch it not to burn. You can also make the pieces a little larger for easy flipping. Enjoy!
      Reply
  42. Michele mai says:
    July 1, 2014 at 11:49 am
    Hi Ms. Hysosun, This comment is long overdue. Been meaning to send you a quick note of appreciation but never had a chance to. Your new is beautiful, aesthetically pleasing, with crisp pics and wonderful recipes. I visit from time to time when I'm in a rut and seek inspirations on what to cook for my Korean hubby and my 2 girls (4 yro & 1.5 yro) who are 1/2 Korean 1/2 Vietnamese. It's challenging at times as I want to ensure my girls are expose to a wide variety of ethnic cuisines other than their own, but at the end of the day, I want them to know and appreciate the food their parents grew up with and adored. Hopefully, they'll enjoy it as much as we do. I've made your Dak Bulgogi a few times now and they've always turned out as crowd pleasers. A few months ago, I started a blog (Well, not exactly, more like a virtual box to chronicle recipes for dishes my girls "love and surely eat"). It's a personal place I can refer back to when I have no game plan for dinner. I added your Dak Bulgogi and wanted to say "Thank you" for the inspirations and appreciate you for sharing your recipes!
    Reply
    • Hyosun says:
      July 2, 2014 at 1:24 am
      Aww Michele - Thank you so much for the good words!! I'm delighted to be a small part of your effort to bring diverse ethnic dishes to your family table. I saw your post on dak bulgogi and was very impressed with all the thoughts you put into the dish considering your family preference. Loved how you added a Vietnamese twist, especially the fish sauce. Although it's slightly different in taste, Koreans occasionally use their fish sauce in their marinades as well. Thanks for the mention and link! I really appreciate it. Happy cooking!
      Reply
  43. gIna says:
    August 26, 2014 at 9:18 pm
    I loved this recipe! Super easy and I was able to adapt a little by adding siracha to make a bit spicier for my husband:) thanks for the recipe. Were having it again tonight because it was such a hit in our home!
    Reply
  44. Kiran says:
    September 10, 2014 at 12:51 am
    Hello! I will be trying this recipe tomorrow night, and I'm wondering if I could use skin-on thighs and bake them in the oven?
    Reply
  45. Faith says:
    October 16, 2014 at 3:15 pm
    It was easy but my mom was cooking it while I was doing school work and she messed it up but it was still edible
    Reply
  46. callen says:
    January 15, 2015 at 2:53 pm
    Thanks, Hyosun! I tried this recipe and my family loved it.
    Reply
  47. Christen Goff says:
    January 19, 2015 at 7:40 am
    For the first time in a long time I cooked a dinner that the entire family loved! This was amazing! (we substituted the rice wine for tequila and added grilled pineapple). I can't wait to try your other recipes!
    Reply
  48. Jeremy says:
    January 31, 2015 at 12:42 pm
    Thanks for the recipe! Been having trouble tasting the marinade on the chicken though, even if I marinate it over night, any tips?
    Reply
    • Hyosun says:
      February 3, 2015 at 11:45 pm
      hmmm Not sure why.... I assuming you follow the recipe exactly. Did you drain the chicken well? Excess water can dilute the marinade. How about increasing the amounts of sauce ingredients a little next time? See if that works for you. If not, let's talk again.
      Reply
  49. Jenny says:
    February 3, 2015 at 10:52 am
    Can you marinate this chicken overnight? I made it once exactly the way it's printed and it was excellent. I was just hoping I could do the chicken the day ahead and have it all ready.
    Reply
  50. Amber DeGrace says:
    February 20, 2015 at 8:06 am
    This recipe turned out beautifully! I'll be trying many more on your site. Thank you!
    Reply
  51. Mia says:
    February 28, 2015 at 7:23 am
    Hi Hyosun, I've tried your mak kimchi and galbi recipes recently and they're so delicious! I want to try your bulgogi recipe(s) as well and I wanted to ask whether I can use this recipe for both beef and chicken? I noted that you have a separate recipe for beef bulgogi, if I was to use one recipe for both beef & chicken, which recipe do you think is most suitable? Thank you for sharing your wonderful recipes :)
    Reply
    • Hyosun says:
      February 28, 2015 at 8:32 am
      Hi Mia - Thanks for letting me know mak kimchi and galbi recipes came out delicious for you! Do you mind sharing your experience on the respective post? It will help other readers when they decide whether they should try. I'd appreciate it. Either marinade should be fine for both beef and chicken. The beef bulgogi marinade is a traditional one, so you may want to try that one first. But, this chicken marinade is also awesome as well. Hope you try both eventually. Enjoy!
      Reply
  52. Edward says:
    April 12, 2015 at 3:38 pm
    Thank you for a great recipe! I served in South Korea for a year in the Air Force and the food brings back such good memories! So thankful for everyone I met there.
    Reply
  53. Elaine says:
    May 27, 2015 at 11:26 am
    Looks and sounds terrific. I'm thinking of trying it with salmon and grilling it.
    Reply
  54. Tania says:
    May 30, 2015 at 10:55 pm
    Hi what do you think would be the best substitute for rice wine/mirin for this recipe? because of religious reason i have to avoid alcohol completely and also it's kinda hard to find those ingredients here. anyway, thank you for sharing this recipe it surely looks delicious and easy too :D
    Reply
  55. Julia says:
    June 6, 2015 at 11:25 am
    Loved it!! Made it with spicy cucumber salad (from your website too)! Thanks so much!
    Reply
  56. Jina says:
    July 4, 2015 at 12:28 pm
    This is excellent! I followed the recipe exactly except I let it marinade for an hour instead. I have used it as a filling for chicken vegetable summer rolls, and it complimented everything so well. Thank you!
    Reply
  57. Jessica says:
    December 1, 2015 at 6:26 pm
    This is my favorite. I make it for my family often. So delcious and wonderful and an easy way to introduce them to Korean food. Thanks so much!
    Reply
  58. Peggy says:
    January 27, 2016 at 8:39 pm
    Kids DEVOURED this tonight! Thank you for yet another great recipe!
    Reply
  59. Sara says:
    February 14, 2016 at 2:18 pm
    I used chicken thighs and cooked them in the crock pot and then broiled in oven.....delicious! Thank you! ??
    Reply
  60. Novicecook says:
    March 1, 2016 at 5:57 am
    Hi Hyosun I really wanted to love this recipe...but i wonder what i did wrong =( i followed it to a T but it wasnt sweet and didnt have a nice flavour to it =( The ginger gave it a bitter taste... Thanks for sharing the recipe nonetheless....if anything it must be me =) Cheers Novicecook
    Reply
    • Hyosun says:
      March 3, 2016 at 10:54 pm
      Sorry to hear it didn't work out well for you. Try to adjust the recipe to your taste next time by adding more sugar if you like it sweeter and omitting ginger, etc. Thank you for trying it out, and hope you find many more recipes to try on my blog!
      Reply
  61. YingLi says:
    March 4, 2016 at 7:15 am
    Tried cooking this today and everyone loved it. Thank you so much for the recipe.<3
    Reply
  62. Ginny says:
    March 4, 2016 at 9:44 am
    Hi hyosun! Thank you so much for sharing your recipes. It's a dish that I would really like to try to cook for my family. But is it possible for me to not use brown sugar and use honey only? Love your blog very much! Keep up the good work.
    Reply
  63. Stephen says:
    May 16, 2016 at 7:36 pm
    Hi Hyosun, This recipe is awesome. I've been trying to recreate the taste of chicken bulgogi from the all-you-can-eat KBBQ places. However, my results from this recipe seem to be a little more reminiscent of teriyaki chicken and it seems to miss some particular tastes from the restaurant chicken. Do you have any idea of where this taste comes from? Will omitting mirin change the taste? Lastly, will mulyeot caramelize in the same way as honey? Thanks for your time!
    Reply
  64. Alison Z. (alibaba520 on IG) says:
    June 13, 2016 at 3:54 pm
    Made this for my family over the weekend and they all loved it!
    Reply
  65. Macky O says:
    June 28, 2016 at 7:43 pm
    I love this recipe, I've done it twice already and I will keep coming back to it. Easy and delicious!! I add a bit of gochujang to make it spicier... mmmm nom!! Thank you for posting this!
    Reply
  66. mizy juhn says:
    July 20, 2016 at 9:28 pm
    I just found this recipe and made it for my husband. It was so easy to make and good. Thank you so much for sharing.
    Reply
  67. nick says:
    July 30, 2016 at 11:34 pm
    Hyosun - THANK you for putting this out there. It was fantastic - I did take the liberty of putting pepper flakes into the marinade ( I love heat) and throwing some veggies in after I turned the chicken over to cook on the other side. It was great served over brown rice. I got rave reviews ---and you did get the credit this time! Can't wait to try more of your recipes.
    Reply
  68. Amuro Wesley says:
    September 13, 2016 at 2:30 pm
    Thank you for your helpful information about this Korean BBQ chicken and how to cook it. Will take note and follow your instructions to prepare it for my next BBQ or even indoors party!
    Reply
  69. Boua says:
    November 30, 2016 at 5:27 pm
    It was easy and delicious! Thank you!!
    Reply
  70. Nicole says:
    April 27, 2017 at 10:35 pm
    I randomly came across this recipe while Googling Korean BBQ. This was my first time trying anything like this and not only was it incredibly easy, but I LOVED how great it tasted! This will be my go-to recipe for Dak Bulgogi for sure. Thank you! P.S. Can this same marinade be used for things like tuna?
    Reply
    • Hyosun says:
      April 27, 2017 at 11:09 pm
      Hi Niclole - Happy to hear you loved this chicken dish! It's one of the most popular recipes on my blog. The marinade can be used for other ingredients. Check out my salmon bulgogi too. Happy Korean cooking!
      Reply
  71. Sameera says:
    August 16, 2017 at 2:01 pm
    Kamsa-amnida Hyosun^^ the marinade was very delicious! im gonna try for salmon soon! Thanks for your recipe!
    Reply
  72. Jessica Park says:
    August 23, 2017 at 12:00 pm
    Trying this tonight for my Korean husband. I'm an American wife, trying to give her Korean Hubby some yummy food from home. We moved to the US two years ago from S. Korea. He doesn't say it, but I know he misses food from home.
    Reply
    • Hyosun says:
      August 30, 2017 at 11:27 pm
      Hi Jessica - Hope you and your husband enjoyed the dish. I'm sure he misses the foods he grew up eating. Lucky for him, he has a wife who's trying to help him with that. Cheers!
      Reply
  73. janin says:
    August 24, 2017 at 4:45 pm
    the pictures look fabulous and the recipe sounds rather easy to throw together. every time i visit the usa, i love going to korean bbq. we don't have places like that here where i live so i decided to cook this for my parents (tomorrow), as they do not even like experimenting with spices. i already mixed everything together and my mom has told me that she loved the scent! it's rather unique (compared to what she is used to eating). we're all looking forward to what it'll actually taste like.
    Reply
  74. KK Lim says:
    September 4, 2017 at 2:24 pm
    Simple yet delicious recipe. Used chicken fillet instead and turn out beautifully. Wish i could share the photo in the comment.
    Reply
    • Hyosun says:
      September 4, 2017 at 4:08 pm
      Chicken fillet sounds good for this recipe. I should try it too. You can post it on Instagram and tag @koreanbapsang or post it on Korean Bapsang Facebook Page timeline if you have an account on either one. I'd love to see it!
      Reply
  75. Heather says:
    September 9, 2017 at 12:33 pm
    This is an amazing recipe! Literally my go to weekly. I double the recipe and cook up 3 lbs for the week. Thanks so much!
    Reply
  76. John Mutton says:
    September 25, 2017 at 5:16 pm
    Can I use ground turkey to make Bulgogi meatballs? If so, how many pounds per recipe above? Should I mix in/marinade or make meatballs first then drizzle sauce on? Thanks in advance! (Note: I'm learning to cook so sorry for such questions)
    Reply
  77. Pierre Desjardins says:
    October 15, 2017 at 1:54 pm
    Could I use kochujang to spice it up a bit more?
    Reply
    • Hyosun says:
      October 15, 2017 at 2:47 pm
      Yes you can, but too much gochujang may make it too salty. You should reduce the amount of soy sauce. Gochugaru will be a better choice. Better yet, here's the spicy version here: http://www.koreanbapsang.com/2015/06/spicy-grilled-korean-chicken.html
      Reply
  78. Jane says:
    November 9, 2017 at 2:32 pm
    Cooked this today and I loved it! My sister and her son loved it too!
    Reply
  79. Johnny says:
    November 22, 2017 at 8:08 pm
    Thank you. I just made this..grilled over charcoal. Phenomenal. Kamsa hamida!!!
    Reply
  80. James Warsh says:
    March 22, 2018 at 7:54 pm
    Excellent chicken recipe to which I added Vigo yellow saffron rice with a side of marinade (not used with the chicken) for the rice and finished chicken.
    Reply
  81. dannie says:
    June 21, 2018 at 3:40 am
    Nice work Hyosun,the chicken pieces look great, i dont know if I would be able to achieve the same quality at home.is it okay not to use wine for those who dont normally use alcohol?
    Reply
  82. Yaelan Choo says:
    August 4, 2018 at 10:40 pm
    I rarely leave comments on websites, but I felt compelled to thank you for all of your great recipes. I made this for dinner tonight, and my husband and I loved it. We have also tried your dakgangjeong, bibimnaengmyun and your dwaeji galbi which I made for a party twice and which everyone loved. I have pinned many of your other recipes and I’m looking forward to trying them. Thank you so much for sharing your talent.
    Reply
  83. Janice says:
    August 27, 2018 at 5:47 pm
    Marinating chicken now to stir fry with green onions, kimche and ramen noodles. Can't wait!
    Reply
  84. Michelle says:
    September 7, 2018 at 5:37 pm
    Love your recipes because most things I can get at a regular grocery store. I find myself not wanting to make dishes with obscure ingredients from the Asian store that I'd only use once.

    Reply
  85. Hamza says:
    November 9, 2018 at 12:53 pm
    tried many korean recipes before and yours are just perfect (i am tunisian :D) if i may ask one question: how to replace pork and wine without ruining the taste. Many thanks for sharing your delicious recipes

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  86. Kara says:
    January 14, 2019 at 5:16 pm
    Hi Hyosun, Thank you for sharing your recipes! Living in Southern California, I have access to many Korean markets and fresh ingredients. For New Years’ I prepared Dak Bulgogi, L.A. Galbi, Gamja Jorim, Kangnamul Muchim and Sigemuchi Namul for New Years’. My boyfriend bought additional banchan and Kimchi from a local Korean market. Your delicious recipes have created a new annual tradition! Kara

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