Chicken Bulgogi

Friday, April 8, 2022

This was absolutely delicious! I did cut my finger quite badly when chopping the cilantro and had to glove up to finish.

Chicken Bulgogi


prep time: 15

cook time: 25

total time: 40


  • 1 pound boneless skinless chicken thighs or breasts, thinly sliced
  • 2 tablespoons corn starch or flour
  • 3 tablespoons sesame oil or extra virgin olive oil
  • 1/2 cup low sodium soy sauce
  • 3-4 tablespoons Gochujang (Korean chili paste)
  • 1 tablespoon ketchup
  • 1 inch fresh ginger, grated
  • 4-5 cloves garlic, minced or grated
  • 3 green onions, chopped, plus more for serving
  • 3 tablespoons salted butter
  • 4 ears corn, kernels, removed from cob
  • 2 medium shallots, sliced or chopped
  • 1 jalapeƱo, seeded (if desired) and chopped


  1. In a medium bowl, toss together the chicken, cornstarch, and 1 tablespoon oil.
  2. In a glass jar, combine the soy sauce, 3 tablespoons Gochujang, ketchup, ginger, 2 cloves garlic, and 1/4 cup water.
  3. Heat 2 tbsp of oil in a cast iron over medium heat.  Add the chicken and cook until the water cooks out and the chicken is brown and starts to become crispy.  Pour in the Gochujang sauce and bring to a boil.  Continue cooking until the sauce coats the chicken.  Remove from the heat.
  4. While the chicken is cooking, Heat a small skillet to medium, add the butter and shallots and saute for 5-10 minutes, then add the garlic, season with salt and pepper.  Stir in the cilantro and turn the heat off.
  5. To serve, divide the rice among bowls and top with chicken and corn. Serve with additional green onions if preferred.

Adapted from Half Baked Harvest - and we did not make the yum yum sauce.  If you care to, you can look it up - it's delicious without it.

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