Dak Bulgogi (Korean Grilled Soy-Garlic Chicken)
Enjoy the savory flavors of Korean BBQ Chicken, a beloved dish known for its juicy, marinated chicken bursting with umami goodness. Perfect for family dinners or gatherings, this dish showcases the delicious taste of Korean cuisine.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large bowl, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons sesame oil, 3 cloves minced garlic, and 1 tablespoon grated ginger.
- 2
Pour the marinade over 2 lbs of boneless, skinless chicken thighs, ensuring each piece is well coated. Let the chicken marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
- 3
Preheat your grill or a skillet over medium-high heat. Once hot, remove the chicken from the marinade, letting any excess drip off. Discard the marinade.
- 4
Cook the chicken thighs on the grill or skillet for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- 5
Remove the chicken from heat, and let it rest for 5 minutes. Then slice the chicken into bite-sized pieces.
- 6
Brush the chicken once with reserved boiled marinade, then cook until lightly caramelized and the internal temperature reaches 165°F (75°C).
- 7
Rest for 5 minutes, slice, and garnish with chopped green onions before serving.
Cook notes
Tips
For extra flavor, let the chicken marinate overnight.
Adjust the level of spiciness by adding more or less red pepper flakes.
Serve with steamed rice for a complete meal.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep leftovers in an airtight container to maintain freshness.
- Reheat in a skillet over medium heat for the best texture.
- Freezing is not recommended as it may affect texture.
Substitutions
- If you don't have sesame oil, use vegetable oil instead.
- Brown sugar can be substituted with honey or maple syrup.
- For a gluten-free option, use tamari instead of soy sauce.
What to Serve With
- Steamed rice
- Kimchi
- Grilled vegetables
Common Mistakes
- Not marinating the chicken long enough for flavor absorption.
- Overcooking the chicken can dry it out; use a meat thermometer.
- Skipping the resting period can result in tough chicken.
Recipe FAQ
What type of chicken is best for this recipe?
Boneless, skinless chicken thighs work best for tenderness and flavor.
Can I bake the chicken instead of grilling?
Yes, bake at 400°F (200°C) for 25-30 minutes or until fully cooked.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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