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Spicy Chicken Bulgogi

Your rating: None Average: 3.5 (10 votes)
Average: 3 (1 vote)
nut free
prep time: 
20 min
inactive time: 
60 min
cooking time: 
20 min
total time: 
100 min

Dak Bulgogi (Korean Spicy Chicken) is a must-try for spicy food lovers. This sweet and spicy marinade turns any meat dish into a celestial one. It is especially great with chicken or pork. Chicken thigh meat is the best for flavor and texture, but white meat also goes well with the marinade. Ginger adds a nice kick and removes the gamy smell and taste.
Try it!

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1 lbChicken meat 닭고기 (dark meat preferred but white meat works too)
½ Onion (Medium) 양파
Green Onion 파
2½ tspGarlic (minced) 다진 마늘
2½ tspGinger (minced) 다진 생강
5 tbsGochujang (Hot Pepper Paste) 고추장 (spiciness and saltiness may vary depending on the brand)
2 tbsSugar 설탕 (honey and other sweeteners)
2 tbsCheongju, Korean Rice Wine 청주 (optional, or white wine)
2 tbsSoy Sauce for Soup (Gukganjang) 국간장 (Try our Wholly Ganjang)
2 tspSesame Oil 참기름
2 tspGochugaru, Korean Hot Pepper Flakes 고추가루 (optional)
1 tspBlack Pepper 후추
1 tspSesame Seeds 깨 (optional)
¼ tspVegetable Oil 식용유
Ingredients Notes: 




Optional Ingredients and Substitutions
Chicken: You can use pork or beef instead. Make sure to thinly slice the meat for the best result. Dark meat is best for texture and flavor. But, white meat works too. For white meat, make sure to marinate for 24 hours.
Sesame seeds: can be omitted.
Red or green chili peppers: Red or green chili peppers add a very nice spicy kick. Add them when you cook the meat.
Sugar: can be replaced with honey or other sweeteners.

Good to Know
The amount of gochujang and sugar can vary depending on your preference. If you use less gochujang, you may want to increase the amount of soy sauce or use salt to season.

To make it extra spicy, add more gochugaru (red chili flakes).

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Cut chicken

If the chicken is thick, slice thinly (about 3/8” to ¼” thickness). Cut into roughly 3” squares. They don’t have to be square shaped as long as the area is about that size.

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Cut into 3” square

2. Slice onion & green onions

Peel and slice onion. Wash and cut green onions into 1-2 inches.

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Slice onion

Wash, cut into 1-2”

  • green onions

3. Mince garlic and ginger

Mince garlic and ginger.

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  • garlic
  • ginger

4. Make marinade

Mix all ingredients in a bowl.

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5. Marinate

Mix the meat with the marinade using your hand (using plastic or latex gloves to protect your hand from hot paste). Mix everything thoroughly and work in the marinade for 3-5 minutes.

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Mix meat and marinade

Massage by hand image: clock.png 3 min

6. Refrigerate

Cover and refrigerate for at least 12 hours. If your meat is thicker, marinate for 24 hours.

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Refrigerate image: clock.png 720 min

7. Preheat pan

Preheat a pan with some vegetable oil.

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Coat pan with

  • vegetable oil

Preheat on Med Heat image: medheat.png

8. Cook meat

Cook both sides of the meat on BBQ or pan-fry on medium to high heat until chicken is cooked through and browned.

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Cook Med Heat image: medheat.png

until cooked through


9. Serve

Serve on a plate and sprinkle sesame seeds to garnish (optional). You can enjoy it with a bowl of rice or make “ssam” (wrapping a piece of meat with a dab of ssamjang (lettuce wrap sauce) in leafy lettuce).

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Sprinkle sesame seeds