Description

This Chicken Bulgogi presents tender slices of chicken, marinated and pan-fried to a rich, savory-sweet glaze. The chicken is served over a bed of fluffy white rice, offering a comforting base. Freshly sliced cucumbers and radishes provide a crisp, refreshing counterpoint to the deeply flavored chicken. A sprinkle of toasted sesame seeds and vibrant green onions adds a delicate nutty aroma and a fresh finish to this balanced and satisfying meal.

Ingredients

Scale

For the Chicken:
1.5 lbs boneless, skinless chicken thighs, thinly sliced
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 small onion, grated or finely minced
1/4 cup grated Asian pear or apple (optional, for tenderizing and sweetness)
1 tablespoon gochujang (Korean chili paste, optional, for mild heat)
1 tablespoon water
1 tablespoon vegetable oil, for cooking
For Serving:
3 cups cooked white rice
1/2 English cucumber, thinly sliced
4–5 radishes, thinly sliced
2 tablespoons chopped green onions, for garnish
1 teaspoon toasted sesame seeds, for garnish

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Instructions

**Prepare the Marinade:** In a medium bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated onion, grated pear or apple (if using), gochujang (if using), and water. Whisk until well combined.
**Marinate the Chicken:** Add the thinly sliced chicken thighs to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
**Cook the Chicken:** Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan.
**Sear and Glaze:** Cook the chicken for 3-5 minutes per side, or until cooked through and nicely caramelized with a rich glaze. The sauce will thicken as it cooks.
**Assemble the Bowls:** Divide the cooked white rice among serving bowls. Top each with a generous portion of the cooked chicken bulgogi.
**Garnish and Serve:** Arrange the sliced cucumbers and radishes alongside the chicken. Garnish with chopped green onions and toasted sesame seeds before serving immediately.

Notes

For extra tender chicken, marinate for at least 2 hours.

Adjust the gochujang to your preferred level of spice, or omit for a milder dish.

Leftover bulgogi can be stored in an airtight container in the refrigerator for up to 3 days.

Serve with a side of kimchi for an authentic Korean meal experience.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: 480 kcal
Fat: 15g
Carbohydrates: 55g
Protein: 35g