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Dak Bulgogi (Korean Soy-Marinated Chicken)

A recipe for Dak Bulgogi (Korean Soy-Marinated Chicken)! Slices of chicken thighs are coated in a sweet and salty soy marinade for a few hours, then grilled for an easy and flavor-packed meal. 
Course Main
Cuisine Korean
Keyword asia, asian, bulgogi, chicken, Korea, Korean, poultry
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time: 6 hours
Total Time 6 hours 25 minutes
Servings 4 -6 Servings


  • 1/2 Korean pear peeled and grated
  • 1/2 medium onion peeled and grated
  • 3 garlic cloves minced
  • 2 teaspoons freshly grated ginger
  • 1/2 cup (118 ml) soy sauce
  • 1 1/2 tablespoons light brown sugar
  • 1 1/2 tablespoons honey
  • 1 tablespoon mirin
  • 2 teaspoons sesame oil
  • 1 teaspoon gochugaru Korean red pepper powder
  • Large pinch freshly ground black pepper
  • 2 pounds (1 kg) boneless chicken thighs cut into 2 in. x 1 in. strips (5 cm x 2.5 cm)


  • Sesame seeds
  • Thinly sliced green onions
  • Steamed white rice


  • In a large bowl, whisk together the pear, onion, garlic, ginger, soy sauce, brown sugar, honey, mirin, sesame oil, gochugaru, and black pepper until well blended.
  • Add the chicken pieces to the marinade, combining to coat. Cover and marinate in the refrigerator at least 3-6 hours to overnight.
  • Heat a large grill pan over medium-high heat and lightly grease. Remove the chicken from the marinade and arrange in batches in a single layer across the hot pan. Grill on each side until cooked through with golden grill marks, about 3-5 minutes per side. Repeat with remaining chicken, adjusting the temperature between medium and medium-high as needed to keep the chicken from burning.
  • Serve immediately with rice and garnished with sesame seeds and green onions.