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    Home » Meat

    Dak Bulgogi (Korean BBQ Chicken)

    Published 03/07/2012. Updated 01/25/2021

    Jump to Recipe

    Quick and easy chicken bulgogi! A terrific dinner idea for busy nights.

    DSC 1832 1 e1562126872480 - Dak Bulgogi (Korean BBQ Chicken)
     
    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.

    DSC 1811 2 - Dak Bulgogi (Korean BBQ Chicken)

    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!

    More quick chicken dinner recipes

    Chicken stir-fry with kale and mushrooms
    Chicken stir-fry with bok choy
    Dakdoritang
    Jjimdak
    Spicy grilled chicken

    DSC 1825 e1562126941436 - Dak Bulgogi (Korean BBQ Chicken)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 1825 350x350 - Dak Bulgogi (Korean BBQ Chicken)

    Dak Bulgogi (Korean Chicken BBQ)

    4.20 from 334 votes
    Main
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Resting time: 30 minutes
    Servings: 3
    Print Recipe

    Ingredients

    • 1 pound boneless chicken thigh and/or breast.

    Marinade

    • 3 tablespoons soy sauce
    • 1 tablespoon lemon juice
    • 1 tablespoon brown sugar Use regular sugar if unavailable
    • 1 tablespoon honey or 1 - ⅓ 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

    • Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide). 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. 
    • Mix the marinade ingredients in a bowl until the sugar has dissolved.
      DSC 0416 e1472007651846 - Dak Bulgogi (Korean BBQ Chicken)
    • Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
      DSC 0423 e1472007735206 - Dak Bulgogi (Korean BBQ Chicken)
    • 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.)
      DSC 0431 e1472007819295 - Dak Bulgogi (Korean BBQ Chicken)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Felix says

      October 01, 2022 at 7:43 am

      Prepared it yesterday on the hot plate (teppan yaki). Together with Kongnamul muchim and Musaengchae, with rice. It was very delicious!
      Thank you for this easy recipe.
      With best regards from Far-East (in Thailand we eat not only Thai food!!!),
      Felix

      Reply
    2. Mary says

      July 05, 2022 at 1:27 pm

      Can I cook the chicken in an air fryer

      Reply
      • Hyosun says

        July 05, 2022 at 6:38 pm

        I haven’t tried it, but yes it will work. Just adjust the time considering the thickness of your chicken.

        Reply
    3. Chris David says

      May 17, 2022 at 1:42 am

      5 stars
      Really delicious recipe

      Reply
      • Hyosun says

        May 20, 2022 at 12:01 am

        thank you!!

        Reply
    4. Jeremy McBride says

      November 14, 2021 at 3:42 pm

      5 stars
      Didn’t have the rice wine, but used korean chili sauce instead to give the bbq a kick. (quadrupled for 4lb chicken)

      Dropped the bag into the sousvide for 2.5h at 155 and then finished with a quick pan sear.

      11/10

      Reply
    5. JC says

      August 24, 2021 at 10:20 pm

      5 stars
      So good. Made with boneless chicken thighs with rice and oi muchim (also your recipe) on the side. The frying pan was a horror show afterwards but it was worth it

      Reply
    6. Celia says

      April 18, 2021 at 8:36 pm

      5 stars
      This is so good! I made 3 lb tonight the kids (4 of them) ate most of it with rice. My husband and I only had a few pieces. Will definitely make it again.

      Question could I make this with chicken wings? If so do I need to up there ingredients? Thanks

      Reply
      • Hyosun says

        April 19, 2021 at 7:24 pm

        Great to hear your family, especially the kids, enjoyed it! Wow you probably have to make 4 lb next time.

        Reply
    7. Kim says

      January 28, 2021 at 8:36 pm

      What can I use instead of wine since I can’t drink alcohol? Thank you! 😘

      Reply
      • Hyosun says

        January 29, 2021 at 12:07 am

        If you can’t use cooking wine, simply omit it.

        Reply
    8. Robert Pimentel says

      November 16, 2020 at 2:37 pm

      5 stars
      Thank you for creating a website with traditional Korean recipes. I am a Korean-American son and live in Hawaii. My Korean mother who lives in New Hampshire is to far away now to teach me how to cook her ways. Your recipes bring me a little closer to home and definitely are authentic! Thank you!

      Reply
      • Hyosun says

        November 20, 2020 at 1:34 pm

        Great to hear that! Thank you for stopping by to leave me the kind message! Means a lot to me.

        Reply
    9. anju garg says

      October 25, 2020 at 3:42 am

      5 stars
      This marinade is amazing. Next time I would double the meat because the marinade amount is a lot. So yummmmmy….I followed the recipe exactly. I used chicken breasts cubed and marinated for about 6 hours. I pan fried it at high heat and it tasted like bbq’d.

      Reply
      • Hyosun says

        November 20, 2020 at 1:36 pm

        Awesome! Thank you!

        Reply
    10. LW says

      October 24, 2020 at 10:04 pm

      5 stars
      Had everything on hand, was fast to whip up, and earned rave reviews from the family. Thank you for saving dinner.

      Reply
      • Mary says

        November 01, 2020 at 3:04 pm

        5 stars
        When we have Korean bbq at home, I use this to marinade for all the meat (chicken breast, pork belly, sliced beef) and every item tastes delicious! I don’t feel the need to make a separate marinade for each item because this recipe is so good! I also use it for my beef bulgogi. Thank you!

        Reply
    11. Cheryle Chambers says

      October 24, 2020 at 9:12 pm

      5 stars
      Made this tonight and it was so quick, easy and tasty! I did add a touch of red pepper flakes (very little), but otherwise followed the recipe. Threw it on the grill and WOW.

      Reply
    12. Michelle. hartman says

      September 25, 2020 at 6:06 pm

      Loved your recipe. I spent time in Osan Korea and your Dak bulgogi was just like my favorite one from the OHouse restaurant! I like it spicy so I kicked it up a notch with Korean red pepper flakes. Amazing! Thank you so much for sharing

      Reply
    13. Diana says

      August 22, 2020 at 2:23 pm

      I would like to try this in lettuce wrap. What do you suggest else go in the wrap? Thank you. Diana

      Reply
      • AR Cro says

        August 23, 2020 at 7:04 pm

        You can add any veggies you like. We like to use carrots, onion, mushrooms, zucchini, bok choi…

        Reply
        • AR Cro says

          August 23, 2020 at 7:07 pm

          We also add rice or have it on the side.

          Reply
    14. Rosemarie higgins says

      April 19, 2020 at 8:59 pm

      I marinate tonight. Hopefully tomorrow will turn out good. I can’t wait..thank for recipe 😋

      Reply
    15. Nick says

      March 04, 2020 at 5:07 am

      I tried posting my question but it did not appear.

      I mentioned that I am new to Korean cooking and had asked if you typically use regular sesame oil or toasted sesame oil or if you’d always state the type in each recipe.

      Thank you

      Reply
      • Sophia says

        July 15, 2020 at 4:15 pm

        normally you would use regular sesame oil. not often do you use toasted in recipes like these.

        Reply
    16. Nick says

      March 04, 2020 at 4:59 am

      Hello… I’m new to Korean cooking and wanted to know if you typically use regular sesame oil or toasted sesame oil.

      Thank you

      Reply
      • Hyosun says

        March 24, 2020 at 12:04 pm

        hmm sorry not sure how commercial brands are produced. I believe most Korean brands are pressed after toasted.

        Reply
    17. Dee says

      March 03, 2020 at 5:40 pm

      5 stars
      P.S. – I also meant to say we use it in lettuce wraps.

      Reply
    18. Dee says

      March 03, 2020 at 5:39 pm

      5 stars
      We’ve been using this recipe for a few years now with ground chicken. It’s amazing!!

      Reply
    19. Charles McGrath says

      March 03, 2020 at 9:40 am

      I recently purchased a bottle of Spicy Bulgogi BBQ sauce. Will this work?

      Reply
      • Hyosun says

        March 04, 2020 at 11:59 pm

        Sure

        Reply
    20. Kam says

      February 28, 2020 at 3:46 am

      Hi, I’ve recently discovered your website and I’m thrilled to try the recipes.
      Is it ok if the chicken is left longer in the marinade?

      Reply
      • Hyosun says

        March 01, 2020 at 9:19 pm

        Yes definitely!

        Reply
    21. Kim says

      February 16, 2020 at 6:24 pm

      5 stars
      Great recipe. Everyone loved it!

      Reply
    22. AR Cro says

      January 26, 2020 at 9:42 pm

      5 stars
      Wow! This was so delicious. I was so excited when I saw a recipe for three people as that’s how many are in our family. I made it to the directions. The only thing I would do differently next time is double it. Before they were done, my family was asking when we could have it next. Thank you so much for sharing this easy to follow and tasty recipe.

      Reply
      • Hyosun says

        January 27, 2020 at 1:30 am

        Great! Thanks for letting me know! Yes double it next time!

        Reply
    23. Jacque Pilande says

      November 29, 2019 at 5:58 pm

      5 stars
      My partner and his kids love it! Was a big hit. I didn’t have lemon so I just used lemonade. It turned out really good too! This is now part of our favorite dish.

      Reply
    24. Cindy Wilson-Patinio says

      September 24, 2019 at 4:35 am

      5 stars
      Omgoodness, absolutely Scrumptious..
      finger licking.

      I’m 1/2 Korean and caucasian..
      and the Korean..Hawaiuan style is slightly different but this Dak Bulgogi is GREAT..triple recipe lol
      I doubled it and wish I tripled it..as when you deboned the chicken, it’s not quite as big..lol
      Aloha

      Reply
      • Hyosun says

        September 25, 2019 at 12:43 am

        Thank you so much, Cindy! So happy to hear you liked the recipe. Yes let’s triple it next time!

        Reply
    25. Trish W says

      September 20, 2019 at 12:27 pm

      The link to your recipe for ssamjang would be much more preferable than to Wikipedia. I finally tracked it down in your recipe for Samgyupsal Gui (Grilled Pork Belly) https://www.koreanbapsang.com/samgyupsal-gui-grilled-pork-belly-and

      Reply
      • Hyosun says

        September 21, 2019 at 1:11 am

        Thanks! Updated!

        Reply
    26. SYng says

      August 01, 2019 at 11:24 am

      Wow, this is great. Recipe is easy to remember with everything is 1 TBSP except soy sauce and ginger for 1 lb of chicken. I love all your recipes. Not too sweet, not too spicy, not too salty, just perfect! I appreciate you taking the time to post and measure everything. My Korean family was surprised I can cook food and asked who I learned from.

      Reply
    27. oil City Anita says

      June 19, 2019 at 5:46 pm

      Hello! Want to try this tonite (chicken bulgogi), but something seems to missing from what’s showing on my screen….what do I do with the reserved marinade?? Also, I have access to fresh-from-the-farm garlic. Can I use this in your pickled garlic recipe, and if so, do I omit the 30-minute soak in hot water since this garlic doesn’t have that thick skin on each clove? Many thanks. “Oil City Anita”

      Reply
      • Hyosun says

        July 03, 2019 at 12:18 am

        Step 4 says: …(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.)

        And yes you can use fresh garlic to pickle. Soaking is just to help you peel easily, so you don’t need to if not necessary. Hope this helps. Cheers!

        Reply
    28. V Wolfe says

      May 08, 2019 at 6:19 pm

      5 stars
      I was so excited to see this recipe! Thank you for sharing it. People like you are making this world a better place…and yummier!

      Reply
      • Hyosun says

        May 13, 2019 at 7:37 pm

        aww thank you so much for the nice words! This really is an easy delicious recipe.

        Reply
    29. Janet says

      February 24, 2019 at 7:19 pm

      5 stars
      I can’t wait to cook this dish.

      Reply
    30. Chiara says

      February 24, 2019 at 12:41 am

      5 stars
      I tried the recipe today and it tasted soo good. I loved it so much!
      It looked exactly like in the pictures and I really enjoyed making it. I‘ll definitely use this recipe again. Thank you for sharing!

      Reply
    31. Susanna says

      February 22, 2019 at 8:04 am

      5 stars
      Thank you very much for sharing this recipe. I tried it today along the sigeumchi namul and it was sooo good and family loved it! Cheers form Italy, Susanna

      Reply
    32. Kara says

      January 14, 2019 at 5:16 pm

      5 stars
      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

      Reply
      • Hyosun says

        January 14, 2019 at 11:52 pm

        Oh wow! That sounds like a big feast! Thank you so much for using my recipes and for the nice words! Thumbs up for a new annual tradition!

        Reply
    33. Hamza says

      November 09, 2018 at 12:53 pm

      5 stars
      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

      Reply
      • Hyosun says

        November 12, 2018 at 11:16 pm

        Just replace the meat. It will be fine. You won’t ruin anything. Having said that, I like to use more ginger with pork.

        Reply
    34. Michelle says

      September 07, 2018 at 5:37 pm

      5 stars
      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
    35. 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
    36. Yaelan Choo says

      August 04, 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
    37. 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
    38. 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
    39. Johnny says

      November 22, 2017 at 8:08 pm

      Thank you. I just made this..grilled over charcoal. Phenomenal. Kamsa hamida!!!

      Reply
      • Hyosun says

        November 26, 2017 at 5:09 pm

        So happy to hear that! Thanks!

        Reply
    40. Jane says

      November 09, 2017 at 2:32 pm

      Cooked this today and I loved it! My sister and her son loved it too!

      Reply
      • Hyosun says

        November 18, 2017 at 2:16 pm

        Awesome! Great to hear!

        Reply
    41. 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: https://www.koreanbapsang.com/2015/06/spicy-grilled-korean-chicken.html

        Reply
    42. 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
    43. Heather says

      September 09, 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
    44. KK Lim says

      September 04, 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 04, 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
    45. 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
      • Hyosun says

        August 30, 2017 at 11:21 pm

        Thank you! I hope you and your parents enjoyed this dish. Yes, it’s so easy to put together but delicious! Cheers!

        Reply
    46. 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
    47. 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
      • Hyosun says

        August 16, 2017 at 10:41 pm

        Awesome! Thanks for letting me know. Hope you enjoy the salmon recipe as well.

        Reply
    48. 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
    49. Boua says

      November 30, 2016 at 5:27 pm

      It was easy and delicious! Thank you!!

      Reply
      • Hyosun says

        November 30, 2016 at 10:47 pm

        Awesome! Thanks for letting me know.

        Reply
    50. 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
      • Hyosun says

        September 15, 2016 at 11:24 pm

        Sounds great! Thanks for leaving me a note.

        Reply
    51. 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
      • Hyosun says

        July 31, 2016 at 10:50 pm

        Great to hear that! And thanks for the credit! Hope you find many more recipes you like. Happy cooking!

        Reply
    52. 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
      • Hyosun says

        July 23, 2016 at 3:51 pm

        You’re welcome, Mizy! I am glad to hear you liked it. Hope you find many other recipes you like on the blog.

        Reply
    53. 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
      • Hyosun says

        June 30, 2016 at 12:29 am

        You’re welcome! I am glad to hear you love the recipe. Thanks for leaving me a note!

        Reply
    54. 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
    55. 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
    56. Ginny says

      March 04, 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
      • Hyosun says

        March 04, 2016 at 9:43 pm

        Hi Ginny – Yes you can just use honey instead. Thank you for the nice words!

        Reply
    57. YingLi says

      March 04, 2016 at 7:15 am

      Tried cooking this today and everyone loved it. Thank you so much for the recipe.<3

      Reply
      • Hyosun says

        March 04, 2016 at 9:45 pm

        Awesome!! Thanks for letting me know.

        Reply
    58. Novicecook says

      March 01, 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 03, 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
    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
      • Hyosun says

        February 14, 2016 at 5:09 pm

        Wow – that’s a whole new recipe, but sounds great! Thanks for the idea!

        Reply
    60. Peggy says

      January 27, 2016 at 8:39 pm

      Kids DEVOURED this tonight! Thank you for yet another great recipe!

      Reply
      • Hyosun says

        January 27, 2016 at 11:20 pm

        That’s great to hear, Peggy! My pleasure!

        Reply
    61. Jessica says

      December 01, 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
    62. Jina says

      July 04, 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
    63. Julia says

      June 06, 2015 at 11:25 am

      Loved it!! Made it with spicy cucumber salad (from your website too)! Thanks so much!

      Reply
      • Hyosun says

        June 08, 2015 at 11:17 pm

        Excellent! Spicy cucumber salad is a great side for this dish. Thanks for coming by!

        Reply
    64. 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 😀

      Reply
      • Hyosun says

        June 01, 2015 at 9:17 am

        You can omit it. Add a bit more lemon juice. Enjoy!

        Reply
    65. 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
      • Hyosun says

        May 28, 2015 at 12:04 am

        I have a salmon bulgogi recipe on the blog. It’s a similar marinade. Slightly different.

        Reply
    66. 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
      • Hyosun says

        April 13, 2015 at 12:56 am

        You’re welcome! I am glad to be helpful. Thank you so much for your service in Korea!

        Reply
    67. 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
    68. 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
      • Hyosun says

        February 21, 2015 at 12:47 pm

        Great! Thanks for letting me know!

        Reply
    69. Jenny says

      February 03, 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
      • Hyosun says

        February 03, 2015 at 11:19 pm

        Yes, of course! It will be even better. Enjoy!!

        Reply
    70. 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 03, 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
    71. 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
      • Hyosun says

        January 19, 2015 at 1:09 pm

        Great! So happy to hear that. Thanks for letting me know!

        Reply
    72. callen says

      January 15, 2015 at 2:53 pm

      Thanks, Hyosun! I tried this recipe and my family loved it.

      Reply
      • Hyosun says

        January 15, 2015 at 5:55 pm

        Awesome! Thanks for letting me know, Callen!

        Reply
    73. 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
    74. 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
      • Hyosun says

        September 10, 2014 at 7:34 am

        Sure that sounds good. Marinate longer if you’re using whole thighs instead of small pieces.

        Reply
    75. 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
      • Hyosun says

        August 27, 2014 at 1:20 am

        Gina – That’s awesome! Siracha sounds really good in this dish. Thank you so much for letting me know!

        Reply
    76. Michele mai says

      July 01, 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 02, 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
    77. 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
    78. Beatloaf says

      June 05, 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
      • Hyosun says

        June 06, 2014 at 1:13 am

        Easy to make it at home, and of course much cheaper too. Enjoy!!

        Reply
    79. carolina says

      June 01, 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
      • Hyosun says

        June 02, 2014 at 2:08 am

        I used skinless, but either way is fine for this recipe. Enjoy!

        Reply
    80. Meat Grinder Review says

      May 11, 2014 at 12:55 pm

      This comment has been removed by a blog administrator.

      Reply
    81. 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
    82. 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
      • Hyosun Ro says

        April 28, 2014 at 12:54 am

        That sounds awesome! You’ll save a lot of money too.

        Reply
    83. 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
      • Hyosun Ro says

        April 26, 2014 at 3:34 pm

        Aww you must know all the secrets of restaurant food! Spicy cucumbers will go well with it. Enjoy!

        Reply
    84. vashdegapa says

      April 03, 2014 at 7:04 pm

      are there any good side dishes you could recommend to go with this!!

      Reply
      • Hyosun Ro says

        April 04, 2014 at 2:06 am

        How about sesame broccoli?
        https://www.koreanbapsang.com/2013/10/sesame-broccoli.html#.Uz4SM_ldWlI

        or Spinach:
        https://www.koreanbapsang.com/2011/02/sigeumchi-namul-korean-spinach-side.html#.Uz4TN_ldWlI

        Reply
      • vashdegapa says

        April 05, 2014 at 12:27 pm

        ok will try that, thank you.

        Reply
    85. 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
    86. [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
    87. Trish Jarvis says

      November 02, 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
      • Hyosun Ro says

        November 02, 2013 at 9:47 pm

        Hi Trish – I’m glad you found it and enjoyed. Thank you so much for letting me know!

        Reply
    88. 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
      • Hyosun Ro says

        October 25, 2013 at 3:25 am

        Hi Jenny – Hope you and your family enjoyed the dish. Thanks for coming by. Cheers!

        Reply
    89. 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
    90. 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
    91. 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
    92. Meilani lovekoreancooking says

      June 03, 2013 at 2:42 pm

      I think my son will like this dak bulgogi. I will make this for his doshirak tomorrow 😉

      Reply
    93. 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
      • Hyosun Ro says

        May 21, 2013 at 2:56 am

        I’m delight to hear that. Thank you for letting me know.

        Reply
    94. 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
      • Hyosun Ro says

        May 11, 2013 at 10:32 pm

        Sure you can. Enjoy!

        Reply
    95. 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
      • Hyosun Ro says

        May 11, 2013 at 4:28 am

        It will be okay to omit it. Enjoy!

        Reply
    96. 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
      • Hyosun Ro says

        April 16, 2013 at 2:17 am

        Indeed! Thanks for visiting.

        Reply
    97. 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
      • Hyosun Ro says

        January 12, 2013 at 4:50 pm

        Awesome! Thank you so much for letting me know. Can’t wait to hear more good news from you. Cheers!

        Reply
    98. 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
      • Hyosun Ro says

        November 14, 2012 at 1:52 am

        Hi Gloria – Thanks for visiting and signing up to follow my blog. I hope this becomes your son’s favorite. Happy cooking!

        Reply
    99. salina says

      November 08, 2012 at 6:55 am

      I am definitely trying this recipe for tonight!

      Reply
    100. 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
    101. Janice says

      June 09, 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
      • Hyosun Ro says

        June 17, 2012 at 3:27 pm

        That’s great to hear! Thanks for letting me know.

        Reply
      • Anonymous says

        July 08, 2012 at 12:24 am

        Can I use pork belly with this recipe?

        Reply
    102. Jenna says

      June 07, 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
      • Hyosun Ro says

        June 07, 2012 at 2:28 am

        That’s great to hear! Thank you, Jenna!

        Reply
    103. ellen says

      May 02, 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 06, 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
    104. 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
      • Hyosun Ro says

        May 06, 2012 at 2:01 am

        Thank you! I’m so thrilled hear that. Thank your husband for me.

        Reply
    105. 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
      • Hyosun Ro says

        April 07, 2012 at 6:57 pm

        Hi Celle – I am so glad to hear you liked it! Thanks for letting me know. Happy cooking!

        Reply
    106. 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
      • Hyosun Ro says

        March 17, 2012 at 4:53 pm

        Thank you, Amber! Let me know how it turns out for you.

        Reply
    107. England Furniture says

      March 14, 2012 at 7:42 pm

      This Korean BBQ chicken sounds great. Thanks for the recipe.

      Reply
      • Hyosun Ro says

        March 17, 2012 at 4:52 pm

        It was delicious! Thanks for visiting!

        Reply
    108. 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
    109. Debs @ The Spanish Wok says

      March 09, 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
      • Hyosun Ro says

        March 17, 2012 at 4:48 pm

        Hi Debs – Hope you try it soon and let me know how you like it. Thanks for visiting!

        Reply
    110. Sissi says

      March 08, 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
      • Hyosun Ro says

        March 17, 2012 at 4:46 pm

        Hi Sissi – Thank you for trying many of my recipes! I know you’ll like this as well.

        Reply
    111. Fern @ To Food With Love says

      March 08, 2012 at 9:58 am

      This looks super yummy! Can’t wait to try this !

      Reply
      • Hyosun Ro says

        March 17, 2012 at 4:42 pm

        Thanks, Fern! Let me know how it turns out if you make it.

        Reply
    112. Judy says

      March 08, 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
      • Hyosun Ro says

        March 17, 2012 at 4:41 pm

        Judy – Great to see you! It’s easy to make. Your family will love this dish. Thanks for coming by!

        Reply
    113. Stephanie {Clockwork Lemon} says

      March 08, 2012 at 5:09 am

      This look delicious! The chicken thigh is the best part of the chicken in my opinion

      Reply
      • Hyosun Ro says

        March 17, 2012 at 4:38 pm

        My parents will definitely agree with you on that! Thanks!

        Reply
    114. Nami | Just One Cookbook says

      March 07, 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
      • Hyosun Ro says

        March 17, 2012 at 4:36 pm

        Thank you, Nami! You’ll like it.

        Reply
    115. Frenchy Luv says

      March 07, 2012 at 6:53 am

      Oh I am definitely trying this tomorrow =) my hunny will love this!!

      Reply
      • Hyosun Ro says

        March 17, 2012 at 4:36 pm

        That sounds good. Let me know how it turned out for you!

        Reply
      • Frenchy Luv says

        November 07, 2012 at 9:28 pm

        I’m responding back pretty late but it turned out amazing! My husband requests it once a week lol he absolutely LOVES it =) thanks for the recipe!!

        Reply
      • Hyosun Ro says

        November 14, 2012 at 2:00 am

        That’s great to hear! Thanks for letting me know.

        Reply
    116. Emily @LivingLongfellow says

      March 07, 2012 at 4:05 am

      This looks like a marinade a non-korean could handle cooking. Might try this 🙂

      Reply
      • Hyosun Ro says

        March 17, 2012 at 4:34 pm

        Hi Emily – Yes, it’s very easy! Hope you’ll try it. Enjoy!

        Reply
      • Anna says

        April 29, 2016 at 5:33 pm

        Most Korean food is surprisingly easy to make. I’m a non-Korean and all the dishes I’ve tried have been pretty easy and come out great every time, and I’m not Korean, either!

        Reply
    117. ChichaJo says

      March 07, 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
      • Hyosun Ro says

        March 17, 2012 at 4:35 pm

        Thank you, Chicha!

        Reply
      • Nurin Liz Fatin says

        June 30, 2021 at 8:00 am

        5 stars
        Hi. I would like to try this menu. However, i am muslim and rice wine is not halal. Also, sesame oil is not available around me. Is there any substitute for rice wine and sesame oil?

        Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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