Can I use another protein to make this recipe?

Yes you can! This recipe also works well with beef, pork, and firm fish like salmon and arctic char.

How do I make this recipe gluten-free?

Swap the soy sauce for tamari or liquid aminos. When it comes to gochujang, make sure that the one you are using doesn't contain soy sauce or barley malt. The Sempio brand offers a gluten-free gochujang which you can purchase here on Amazon .

How do I make this chicken bulgogi sweeter or spicier?

To make it sweeter, add a grated apple like a Honeycrisp apple. This will make your marinade sweeter and fruitier. It's a classic way to sweeten sauces in Korean cooking. To make it spicy, add an extra teaspoon of gochujang.

Easy Chicken Bulgogi (Korean Bbq Chicken)

Name: Easy Chicken Bulgogi With Cabbage
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Korean
Ingredients: 1 pound boneless chicken breasts or thighs; 2 tablespoons vegetable oil or other neutral oil; 1 cup cabbage, chopped; 2 green onions, finely chopped; 1/4 cup soy sauce; 2 tablespoons brown sugar; 2 teaspoons gochujang (Korean chili paste); 1 tablespoon mirin; 2 garlic cloves, minced; 2 teaspoons sesame oil; 2 teaspoons ginger, peeled and grated; freshly ground black pepper; 1 teaspoon sesame seeds

Description

Bring authentic Korean barbecue flavors to your home with this easy and very delicious chicken bulgogi with cabbage recipe!

Ingredients

Units Scale

1 pound boneless chicken breasts or thighs
2 tablespoons vegetable oil or other neutral oil
1 cup cabbage, chopped
2 green onions, finely chopped

Marinade

1/4 cup soy sauce
2 tablespoons brown sugar
2 teaspoons gochujang (Korean chili paste)
1 tablespoon mirin
2 garlic cloves, minced
2 teaspoons sesame oil
2 teaspoons ginger, peeled and grated
freshly ground black pepper
1 teaspoon sesame seeds

Cookware recommended (but optional): Griddle pan

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Instructions

Put all the ingredients for the marinade in a bowl and whisk until the sugar has dissolved.
Cut the chicken into 2-inch pieces, trimming off the excess fat, and add it to the marinade.
Mix well to coat the chicken and cover the bowl with a lid or plastic wrap. Marinate in the fridge for at least 2 hours, or overnight.
Put a large skillet over medium high heat. Add the oil and swirl it around to coat the surface. When the oil is hot, add the chicken and cabbage. Keep the marinade to the side. If you are using a griddle pan (recommended), brush it with oil and add the chicken and cabbage.
Cook the chicken and cabbage for 2 minutes and add 2 tablespoons of marinade. Toss the chicken and cabbage for 1 minute and add another 2 tablespoons of marinade. Cook for 2 to 3 minutes, until the chicken is cooked through. Add more marinade to the skillet or griddle pan if it looks dry.
Transfer the chicken and cabbage to a plate and top with green onions. Serve.

Notes

Store the leftovers in an airtight container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 156
Sugar: 2.1g
Sodium: 187.7mg
Fat: 3.2g
Saturated Fat: 0.7g
Unsaturated Fat: 0.6g
Trans Fat: 0
Carbohydrates: 4g
Fiber: 0.5g
Protein: 26.3g
Cholesterol: 82.7mg