Dak bulgogi

Name: Dak bulgogi
Prep time: 40 min
Cook time: 14 min
Total time: 54 min
Cuisine: Korean
Ingredients: 700 g Chicken thigh, boneless skinless cut into bite size pieces; 80 ml Soy sauce; 4 clove Garlic, minced; 2 tbsp Sugar; 1 tbsp Sesame oil; 1 tsp Black pepper, ground; 1 Onion, thinly sliced; 4 stalk Green onion, sliced; 1 tbsp Vegetable oil; 2 tbsp Water

Dak bulgogi · ready in 54 min · 4 servings · 348 kcal per serving · easy · 10 ingredients

A Korean chicken bulgogi with juicy thigh pieces in a sweet savory soy garlic marinade, cooked hot until glossy, smoky, and deeply comforting.

Prep: 40 min
Cook: 14 min
Total: 54 min
Serves: 4
kcal: 348
Difficulty: easy

Korean Main dishes Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

700 gChicken thigh, boneless skinless cut into bite size pieces
80 mlSoy sauce
4 cloveGarlic, minced
2 tbspSugar
1 tbspSesame oil
1 tspBlack pepper, ground
1Onion, thinly sliced
4 stalkGreen onion, sliced (to serve)
1 tbspVegetable oil
2 tbspWater

Equipment

stovetop, mixing bowl, knife, cutting board, tongs, skillet, instant read thermometer, spoon, serving plate

Instructions

Prepare station
Gather measured ingredients, a bowl, knife, board, tongs, skillet, and instant read thermometer before cutting the chicken and vegetables. · 8 min
What to look for: All ingredients are measured and tools are within reach.
Mix marinade
Stir soy sauce, garlic, sugar, sesame oil, black pepper, and water in the bowl until the sugar dissolves and the marinade smells fragrant. · 3 min
What to look for: The marinade looks glossy and slightly dark.
Marinate chicken
Add chicken thigh and onion to the soy garlic marinade, turn to coat every piece, cover the bowl, and rest for 30 minutes. · 30 min
What to look for: Chicken pieces are evenly coated and onions begin to soften.
Heat pan
Heat vegetable oil in a wide skillet over medium high heat until the oil shimmers and a piece of onion sizzles on contact. · 3 min
What to look for: Oil is shimmering but not smoking.
Cook chicken
Spread chicken and onion in one layer, cook 8 to 10 minutes, and turn often until browned edges form and the sauce thickens. · 10 min
When it is done: Chicken is safe when the thickest piece reaches 74°C / 165°F.
Finish vegetables
Add most of the green onion, toss for 1 minute, and scrape the skillet so the glaze coats the chicken without burning. · 1 min
When it is done: Chicken remains safe when held above 74°C / 165°F.
Serve hot
Serve the dak bulgogi immediately with the remaining green onion scattered on top while the glaze is hot and fragrant. · 2 min
What to look for: The chicken is glossy with fresh green onion on top.

Nutrition (per serving)

kcal	348
Protein	36 g
Carbohydrates	16 g
of which sugars	10 g
Fat	14 g
of which saturated	3 g
Fibre	1 g
Sodium	1405 mg

Nutri-ScoreB

Allergens

Contains: gluten, soybeans, sesame, soy

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat gently in a covered skillet with a small splash of water until the chicken reaches 74°C / 165°F.

Ingredient substitutions

Soy sauce

Salt: Use only if soy sauce is unavailable, adding water to keep the marinade loose.

Garlic

Soy garlic marinade: Use only when fresh garlic is unavailable, since fresh garlic gives the cleanest aroma.

Sugar

Onion: Use extra grated onion for gentler sweetness, though the glaze will be less shiny.

Sesame oil

Vegetable oil: Use for cooking function only, as the nutty sesame aroma will be reduced.

Black pepper

Garlic: Adds a sharp bite when pepper is unavailable, but changes the aroma.

Onion

Green onion: Use the thicker white parts for a closer onion flavor.