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Chicken Bulgogi

Chicken Bulgogi

  • Author: Ann Low
  • Total Time: 30 mins
  • Yield: 4 1x


You can easily cook and serve this bulgogi at home within a short time. Super good with rice or lettuce wraps.


  • 650g 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
  • 78 tbsp Bulgogi sauce or to taste


  1. Combine all the ingredients together in a large bowl and mix it thoroughly with a pair of chopsticks or by hand. I also added two tablespoon of dark soy sauce to give the chicken meat a nice colour.
  2. Cover the bowl with cling wrap and refrigerate for at least 3 hours or overnight.
  3. Add little oil to a non-stick pan and stir fry the meat until cooked at medium heat.
  4. Garnish with some toasted white sesame and cut spring onion on meat when serving.
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Main
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