Dak Bulgogi (Korean Chicken BBQ)

Ingredients

• 454 g (1 pound)boneless chicken thigh and/or breast
• 3 tablespoonssoy sauce
• 1 tablespoonlemon juice
• 1 tablespoonbrown sugar (or regular sugar)
• 1 tablespoon (or 1⅓ more tablespoons brown sugar)honey
• 1 tablespoonrice wine (or mirin or white wine)
• 1 tablespoonminced garlic
• 1 teaspoongrated ginger
• 1 tablespoonsesame oil
• Pinchblack pepper
• ½ teaspoonsesame seeds

Instructions

1. 1

   Prepare the chicken

   Rinse the chicken and trim away excess fat. Cut it into pieces about 5 cm long and 2.5 cm wide. For outdoor grilling, cut larger pieces and leave them to marinate for longer. Double or triple the recipe if needed.

2. 2

   Mix the marinade

   Stir the marinade ingredients together in a bowl until the sugar has dissolved.

3. 3

   Marinate the chicken

   Add the chicken and turn the pieces to coat them. Cover and marinate in the fridge for about 30 minutes.

4. 4

   Cook the chicken

   Heat a frying pan over medium-high heat. Add the chicken, keeping the marinade aside, and cook for about 2 minutes on each side, until cooked through and lightly caramelised. The sugar and honey can burn quickly, so keep watch and add the reserved marinade a tablespoon at a time if the pan becomes dry. Lower the heat slightly if needed.

What is dak bulgogi?

Bulgogi means fire-cooked meat in Korean cooking, and dak bulgogi is its chicken version. It is commonly associated with grilled, marinated meat, but a hot frying pan makes this style practical at home.

This recipe uses small chicken pieces and a short marinade, so it cooks quickly. Soy sauce brings savouriness, while sugar and honey help create a glossy, lightly browned coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 36g protein, 18g carbs, 21g fat.

Chicken supplies most of the protein, while the sugar and honey contribute carbohydrates; sesame oil and the chicken contribute most of the fat. Serve it with vegetables and a moderate portion of rice to round out the plate.

Choosing the chicken

Thigh: boneless thigh stays juicy and is forgiving if it cooks a little longer.

Breast: breast is leaner and works well, but cut it evenly and watch the cooking time so it does not dry out.

Getting the marinade right

Dissolve the sugar: stir the marinade until no crystals remain at the bottom of the bowl. This helps the sweet and savoury flavours coat the chicken evenly.

Chill the chicken: the recipe calls for about 30 minutes in the fridge. If using larger pieces for outdoor grilling, allow more time as directed in the method.

Managing the heat

Sweet coating: honey and sugar brown quickly, so keep the chicken moving and check the pan rather than leaving it unattended.

Dry pan: add the reserved marinade a tablespoon at a time if the pan dries out. Reduce the heat slightly if the coating starts to darken too fast.

Checking for doneness

The chicken should be cooked through, with a little caramelisation on the outside; the method gives about 2 minutes per side for the small pieces. Timing can vary with the size of the pieces and the heat of the pan, so check the thickest piece before serving.

Serving ideas

Serve the chicken with rice and vegetables for a straightforward meal. Steamed greens or a crisp salad provide a fresh contrast to the sweet, savoury marinade.

Recipe notes & tips

• Cut the chicken into pieces of similar size so they cook at roughly the same rate.
• Marinate the chicken in the fridge, not on the worktop.
• Let excess marinade drip off as you transfer the chicken to the pan to reduce splashing.
• Keep the reserved marinade beside the pan so you can add it in small amounts as needed.
• Use a wide pan to give the chicken room to brown rather than crowding it.

Variations

• Use mirin: swap it for the rice wine as suggested in the ingredients.
• Try white wine: use it in place of the rice wine for the listed alternative.
• Swap the sweetener: use regular sugar instead of brown sugar.
• Skip the honey: replace it with 1⅓ more tablespoons of brown sugar, as listed.
• Choose your cut: use all thigh or all breast rather than a mixture.

Common mistakes to avoid

• Cutting uneven pieces: smaller pieces may overcook before larger ones are ready, so keep the cuts similar.
• Leaving the pan unattended: the sweet marinade can burn quickly, so watch the chicken closely.
• Adding all the reserved marinade at once: it can make the chicken stew; add it a tablespoon at a time when the pan is dry.
• Using too much heat: if the coating darkens too quickly, lower the heat slightly.
• Crowding the pan: the pieces may not caramelise well, so cook in batches if they do not fit with room around them.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a frying pan over a moderate heat until piping hot, adding a small splash of water if the sauce has thickened.

Frequently asked questions