This spicy grilled Korean BBQ chicken is so flavorful. It’ll become your favorite for summer grilling if you like spicy food.
Here’s another Korean BBQ option for your summer grilling! This spicy chicken bulgogi recipe is so flavorful, and I am confident that it will become one of your grill favorites.
Not a spicy lover? Not to worry! I already have a mild version of this chicken bulgogi recipe, which is a highly popular recipe.
The dark meat stands up better to the bold marinade in this recipe than white meat. I like to use boneless thigh meat for grilling. Its open, flat surface works well for marinating and grilling. But, you can use chicken breast if preferred.
In Korea, deboned drumstick meat is also popular for similar dishes. Keeping the skin is a matter of preference.
The marinade
The spicy chicken bulgogi marinade is gochujang (Korean chili pepper paste) based. I also use gochugaru (Korean red chili pepper paste to increase the spicy level, which can be adjusted or omitted to your desired spicy level.
As a sweetener for the marinade, I used Korean plum syrup called maesil chung (매실청) along with sugar. It adds a bit of acidity and fruity sweetness to the dish. Other options are pineapple juice or grated apple. But, simply use more sugar, honey, oiligodang (oligo syrup), or your favorite sugar substitute.
The marinade can be prepared 2 to 3 days ahead of time. Marinate the chicken overnight for best results.
What to serve chicken bulgogi with
This spicy chicken bulgogi is delicious with lettuce wraps with ssamjang. You can also grill some vegetables such as onion, zucchini, and/or mushrooms. Simply cut them up, toss with some olive oil or sesame oil and sprinkle with salt and pepper before grilling. There’s an effortless side dish to serve with the meat!
If you rather go with an assortment of banchan (side dishes) to complement your spicy chicken, here’s a collection of 15 easy and healthy Korean Vegetable Side Dishes.
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 2 pounds boneless chicken thigh You can use chicken breast if you want
For the marinade
- 2 to 3 tablespoons gochugaru (고추가루), Korean red chili pepper flakes or to taste (this only changes the spicy level, so you can also omit it for less spicy chicken)
- 1 tablespoon sugar (or light brown sugar) or your favorite sugar substitute
- 3 tablespoons soy sauce
- 2 tablespoons rice wine or mirin white wine is good too
- 2 tablespoons gochujang (고추장), Korean red chili pepper paste
- 2 tablespoons maesil chung, 매실청 (or 2 to 3 tablespoons pineapple juice or grated apple) You can simply use more sugar, honey, or oiligodang (올리고당) (about a tablespoon) instead.
- 1 tablespoon sesame oil
- 1/4 medium onion, grated (about 1/4 cup)
- 2 tablespoons minced garlic
- 2 teaspoons grated ginger
- 1/2 teaspoon salt
- pepper to taste
For the garnish
- 2 tablespoons chopped scallions
- 1 teaspoon sesame seeds
Instructions
- Rinse chicken pieces. Drain. Trim off excess fat. Cut each chicken thigh in half crosswise. Cut open any thick parts.
- Combine the marinade ingredients in a bowl and mix well.
- Coat the chicken with the marinade. Marinate for a few hours (preferably overnight) in the refrigerator.
Kayune says
I made this dish tonight for dinner and it was delicious! Super easy to make. Thank you!
Hyosun says
Great! Thank you so much for trying it out and letting me know.
Dianna Johnston says
First, can you make-ahead and freeze the marinade for the Spicy Grilled Korean Chicken? The freezing question is particularly urgent; I’ll need to know in a few days.
Second, I’ve made and loved your Jeyuk Bokkem recipe. I notice that the overall volume and proportions of several ingredients are different for the chicken marinade, after controlling for number of servings. I’m assuming that it’s because of something about the difference between chicken and pork and would love to learn what it is, or if there’s another reason.
Thank you in advance for your advice.
Hyosun says
Yes you definitely can freeze the marinade. I suggest holding the sesame oil until you use the marinade. They are similar marinades, but yes I considered the flavor, thickness, and texture differences between pork and chicken. I like my pork bulgogi with lots of gochujang and ginger. Also apple pairs really well with pork, so very common in pork bulgogi.
Mark Telford says
Tried this yesterday. Quite amazing.
I have got most spices from amazon as they aren’t readily available in Fife Scotland.
Will be making it again
Hyosun says
Great! Thank you so much for letting me know.
Savanna says
I didn’t have gochujang so I skipped the ingredient, nevertheless it came out great, very delicious !!
Jane A says
This recipe is amazing. I have made several of your recipes now and they are all delicious. Thank you so much for sharing your wisdom and recipes. I go heavy on the gochugaru because I love spicy food. Next time I may cook down the marinade and serve it on the side, it’s so delicious I hate to throw it away.
Kit says
I went and picked up a bottle of maesil chung, this is what my recipes have been missing. I sliced up some thin chicken breasts and cooked them in my pressure cooker, 10 minutes high pressure, 5 minutes natural release. Came out perfect!
Karen says
Delicious!! The chicken was so tender and flavorful after marinating for a day. Adding this to our favorites. Thanks for sharing!!!
Hyosun says
Delighted to hear that! Thank you for trying it out and taking the time to leave me the feedback. Really appreciate it.
Ana says
The marinade is phenomenal. So good on boneless skinless thighs. I’ve made it twice already. Highly recommend saving a bit of the marinade to dip chicken in after cooking and/or glaze on when they’re about done on the grill. Thank you so much! Mouth waters just thinking about it 🤤
Jane Allen says
Scrumptious! made as is except use Asian Pear and no honey. Marinated sliced chicken breast for about an hour. Truly delicious. Thank you so much.
Rebecca says
Hi! I’m looking forward to making this soon. Looks great! If I don’t have rice wine or white wine, what can I substitute? I have mirin and rice wine vinegar – would one of those work? Thanks!
Hyosun says
Yes you can use mirin, but not vinegar. In fact, I should add that to the recipe. Thank you!
Mona Van der knaap says
Beautiful recipe, served with the grilled vegetables as suggested and egg fried rice, it was wolfed down. Certain to become a favourite in our house
Hyosun says
Awesome! Thanks for letting me know!
Don says
it looks good. do you have a similar recipe for grilled squid? thanks
Hyosun says
Here it is! https://www.koreanbapsang.com/ojingeo-gui-spicy-grilled-squid/
Dee says
Dear Ms. Ro,
I finally made this dish yesterday with Kikkomman Aji-Mirin. It was very delicious but too spicy for me, so I added 1 cup of cabbage & 1/2 cup water. Unfortunately the whole dish becomes sour. I wonder what happened? I’m a novice cook who loves your recipe.
Robert Lee says
How long did you marinade? Maybe the cabbage soured? I am surprised that would randomly add half a cup of water …
Dee says
Dear Ms. Ro,
What kind of rice wine or white wine should I use? Thanks for your recipe.
Hyosun says
You’re welcome, Dee! Anything you have or you can easily find. Mirin (or mirim) is good too if available. Hope this helps!
Michelle Mccormack says
How long can i keep the sauce i made in refrigerator?
Hyosun says
Weeks!
Janice Elks says
Just found this, chicken is marinating and I’m serving with an Asian style mango coleslaw, sounds delicious and should have way less calories than my favorite Korean fried chicken.
Gustav says
Excellent recipe! I used 1 tablespoon less of the Gochugaru and gochujang, and it tasted marvellous. Thank you!
Gaye De Leiros says
🙏 my Korean daughter in law said this tasted really authentic when we had a dinner party for friends who had lived in Korea.
Albert Parish says
My wife and I made this on our new indoor table burner and Korean grill pan. It was amazing! I can’t wait to try some of your other recipes.
Duffy Vickerman says
Made your Korean Babsang, excellent, my family requested it for tomorrow’s diner. Looking forward to more of your recipes.
Jana says
I tried this recipe and it was really delicious. Everyone in my family liked it.
Now I can’t wait to try your other recipes. Thank you!
Hyosun says
Awesome! Thanks for letting me know. Hope you fine many more recipes you like.
Angela says
This will be the first Korean dish I make. I am marinating the chicken right now. This looks amazing!!! I have already picked out my next three dishes I will be making from your recipes! Thank you for sharing!!!
Hyosun says
Welcome to Korean cooking, Angela! I hope you enjoyed this dish, and also hope those three dishes you picked out turn out well too.
shawn says
Fantastic. I’ve eaten alot of this dish in restaurants and thought this recipe was perfect.
Hyosun says
Awesome! that’s great to hear! Thank you so much for letting me know!
shawn says
Thx for sharing.
Les says
This looks like a dish I’ve had in Korea called Sut Bul Dalkgalbi (charcoal fire chicken galbi). It’s a variation of traditional Chuncheon-style Dalkgalbi.
Hyosun says
Yes, it’s a similar dish.
LaurenD says
Hi Hyosun,
I just wanted to confirm the recommended amount of the sweet ingredients. Just looking at the amounts, t seems like the marinade would be really sweet. Thanks.
Hyosun says
Yes, it’s correct. The sweetness will help balance out the spiciness and saltness. Hope you try it!
LaurenD says
Thanks! I’m going to do a test run tomorrow and if it turns out well, I’m planning to make it for my picky Korean dad ?
Christina Behnke says
Have you ever heard of using this marinade for pork ribs? My mother-in-law used to prepare them for our beach BBQs but it has been a while since I tasted them and I never was able to ask for her recipe. She is a wonderful cook, I just moved far away and wish she could teach me more Korean recipes. I think I will try with chicken first and see if the flavor matches what I remember. Either way, I’m sure this is going to be delicious. Thank you for sharing.
Hadia says
The recipe looks divine, Hyosoun!I would love to learn more about Korean cuisine and I am glad to have found your blog!
Daniel Chui says
Well, the recipe turned out to be a big success! We cooked it in a cast iron pan and it was delicious!! The spice level was just right. It had a great kick without being too overpowering.
We had a big dinner with my Chinese family, including my 94-year-old Grandpa. He took seconds of the spicy chicken!
Thanks again for your wonderful recipe 😀
Hyosun says
Nice!! Thanks for trying it out and letting me know how it turned out. Hope you find many more delicious recipes on my blog.
Daniel Chui says
My brother and I are marinating the chicken as we speak! We are so excited to try out this recipe of yours!!
Hyosun says
Awesome! Hope you enjoyed it.
Belit says
This recipe looks scrumptious! I will try it for the 4th of July celebration! Again, I love all your recipes! Thanks so much for sharing them with us!