🇰🇷 South KoreaCatalog recipe
Chicken thigh marinated in soy, garlic and gochujang, seared hard in a hot skillet until the sugar in the marinade caramelizes black at the edges.
For 4 servings.
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Whisk the gochujang, soy sauce, sugar, garlic, ginger, gochugaru and sesame oil into a marinade.
Toss the chicken and sliced onion through the marinade, cover, and marinate at least 20 minutes, or overnight in the fridge.
Heat the vegetable oil in a large skillet or grill pan over high heat until it shimmers.
Add the chicken in a single layer — working in two batches if the pan is small — and sear undisturbed 3 minutes until charred at the edges.
💡 A crowded pan steams the chicken instead of charring it; batches are worth the extra few minutes.
Flip and cook 4 minutes more, until cooked through and the glaze turns sticky.
Toss in the spring onion for the final 30 seconds.
Scatter with sesame seeds and serve over rice or in lettuce leaves for wrapping.
Dak bulgogi borrows its name and marinade logic from beef bulgogi but swaps in chicken thigh, a cheaper, faster-cooking cut that needs no long marinating to turn tender. The gochujang added to the marinade gives it a sharper heat than the beef original, and it became a fixture of affordable lunch-set restaurants where beef was out of budget. It is a common dish to pack into a Korean lunchbox precisely because it reheats well.
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