Korea / Main dishes

Chicken bulgogi

Name: Chicken bulgogi
Prep time: 20 min
Cook time: 20 min
Yield: 2 portions
Cuisine: Korea
Ingredients: 350 g boneless chicken thigh, thin strips; 2 tbsp soy sauce; 1 tbsp sugar; 1 tsp sesame oil; 2 garlic cloves, minced; 1 onion, sliced; 1 tbsp neutral oil

Chicken bulgogi in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook20 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Mix soy sauce, sugar, sesame oil and garlic; coat chicken and refrigerate while preparing onion.
Heat neutral oil in a wide frying pan and add onion.
Add chicken in batches and cook, turning, until browned and centers reach 74°C.
Return all cooked chicken to pan, toss in reduced juices and serve with rice if desired.

A little kitchen note

Untested editorial adaptation. Marinating is optional; keep raw chicken refrigerated.

Allergen notes

Soy, sesame; possible wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 394 kcal
Protein: 35.4 g
Carbs: 13.3 g
Fat: 21.6 g
Fibre: 1.1 g
Total sugar: 8.8 g
Sodium: 1082 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it