Bulgogi works with chicken and it works fast. Thin-sliced thighs, shredded onion, pear juice to tenderize, bulgogi sauce, a few hours in the fridge. Then five minutes in a hot pan. The pear juice is essential: it breaks down the protein and gives the meat a softer texture that pork belly or beef bulgogi usually has. Chicken thighs handle the marinade better than breast meat, which dries out. Serve over rice with a few spoonfuls of the pan juices. Good any night of the week.
How to Make Chicken Bulgogi
Slice thin
Partly freeze the chicken thighs for twenty minutes before slicing. Cold meat is much easier to cut thin. Thin slices cook evenly and quickly in the pan; thick chunks steam in their own juices and don’t caramelize properly.
Pear juice and marinating time
Asian pear or kiwi juice both work as tenderizers. Blend or juice a small amount and add it to the marinade. Three hours is a minimum; overnight gives noticeably better results. Do not marinate longer than twenty-four hours or the texture turns mushy. 
High heat in the pan
Get the pan genuinely hot before adding the chicken. Bulgogi sauce has sugar in it and needs high heat to caramelize properly. Cook in batches if needed. Crowding the pan causes steaming and prevents browning.
Chicken Bulgogi
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and savory chicken bulgogi, ready in under 30 minutes!
Perfect with rice or lettuce wraps for a quick weeknight meal.
Ingredients
- 1 lbs (650 g) Chicken thigh meat, belly pork or beef, sliced thinly
- 1 large Onion, shredded
- 2 tbsp Asian pear juice, blended (I used the Nam Shui pear from China) or use kiwi juice
- 7-8 tbsp Bulgogi sauce or to taste
Instructions
- Combine all ingredients in a large bowl and mix thoroughly with chopsticks or by hand.
- Cover the bowl with cling wrap and refrigerate for at least 3 hours or overnight.
- Add a little oil to a non-stick pan and stir-fry the meat until cooked over medium heat.
- Garnish with toasted white sesame seeds and chopped spring onions when serving.
Notes
- For a richer flavor, marinate the chicken for at least 6 hours, or preferably overnight.
- If using pork belly, ensure it’s thinly sliced to ensure even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use kiwi juice instead of Asian pear juice?
Yes. Kiwi juice works as a tenderizer, but use it sparingly since it is more aggressive than pear. Too much kiwi can make the meat mushy. Stick to about 1 tablespoon.
What cut of chicken works best for bulgogi?
Boneless, skinless chicken thighs are ideal because they stay juicy and have more flavor than breast meat. Slice them about 1/4 inch thick for even cooking.
How long should I marinate the chicken?
A minimum of 3 hours gives good results, but overnight is better for deeper flavor. Do not marinate longer than 24 hours, especially if using kiwi juice, as the meat can become too soft.
