Korean food has become very popular in USA and UK in recent years. Many people already know dishes like bibimbap, kimchi, and Korean BBQ. One of the best recipes to try at home is Chicken Bulgogi. Bulgogi means “fire meat” in Korean. Traditionally it is made with beef, but this version uses chicken which cooks faster and is lighter.
The best part about this dish is that you do not need any special equipment. You just need a skillet, some common pantry sauces like soy sauce and sesame oil, and fresh chicken. The marinade gives the chicken a sweet, salty, and slightly smoky taste that is full of flavor. When cooked on a skillet the chicken becomes juicy and coated in a shiny glaze.
This recipe is great for weeknight dinners because it is ready in about thirty minutes. It also works for meal prep. You can make a batch, store it in the fridge, and enjoy it with rice or vegetables later. The taste is bold enough to feel like takeout, but simple enough for beginner cooks in the USA or UK kitchens.
Ingredients
For four servings you will need
- One quarter cup chopped onion
- Five tablespoons soy sauce
- Two and a half tablespoons brown sugar
- Two tablespoons minced garlic
- Two tablespoons sesame oil
- One tablespoon sesame seeds
- Half teaspoon cayenne pepper (optional for spice)
- Salt and black pepper as needed
- One pound chicken breast, skinless and boneless, cut into thin strips
How to Make Skillet Chicken Bulgogi
- In a mixing bowl add onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper. Stir well to make a smooth marinade.
- Heat a large skillet over medium high heat. Add chicken strips with the marinade into the skillet.
- Cook while stirring often until the chicken is no longer pink inside and is nicely browned. This takes about fifteen minutes.
- Check seasoning and adjust if needed. Serve hot with rice, noodles, or vegetables.
Nutrition (per serving approx)
- Calories around 269
- Protein around 28 grams
- Fat around 12 grams
- Carbohydrates around 13 grams
This makes it a balanced meal with high protein, moderate fat, and a little sweetness.
Tips and Variations
Use chicken thighs if you want more juicy texture.
If you prefer less spice skip cayenne pepper.
For extra nutrition add vegetables like carrots, bell peppers, or mushrooms to the skillet.
Low sodium soy sauce is a good choice if you want less salt.
Sprinkle extra sesame seeds or chopped green onions on top before serving for better presentation.
Serving Ideas
Serve chicken bulgogi with steamed white rice for a classic Korean style meal.
Pair with stir fried vegetables or a green salad for balance.
Wrap pieces of chicken in lettuce leaves with rice for a fun way to eat.
For meal prep divide chicken and rice into containers and store in fridge for two days.
FAQs
1. What is bulgogi
Bulgogi means fire meat in Korean and usually refers to marinated grilled meat.
2. Can I use beef or pork instead of chicken
Yes you can. The same marinade works very well with beef or pork.
3. Is this recipe spicy
It can be a little spicy if you use cayenne. Skip or reduce it if you want a mild taste.
4. Can I make it gluten free
Yes. Use gluten free soy sauce or tamari instead of regular soy sauce.
5. Can I prepare the marinade ahead
Yes you can make the marinade and keep in fridge for a day. Add chicken when ready to cook.
6. How to reheat leftovers
Warm in a skillet with a splash of water or broth so the chicken stays moist.
7. Can I air fry the chicken bulgogi
Yes you can air fry marinated chicken at 375F until cooked through. But skillet gives better glaze.
8. Is this recipe suitable for kids
Yes if you reduce the spice and serve with rice or noodles.
9. Can I freeze cooked bulgogi
Yes you can freeze for up to one month. Thaw and reheat before serving.
10. What side dishes go well
Steamed rice, kimchi, stir fried vegetables, or even lettuce wraps go very well.
