recipe korean bbq chicken

The Best recipe korean bbq chicken

Korean BBQ Chicken (Gochujang Chicken)

4.9 from 1692 votes

A flavorful Korean BBQ dish featuring marinated chicken glazed with gochujang and sweet soy sauce, served with crispy fried rice and kimchi. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time30 mins

Cook Time40 mins

Resting Time0 mins

Total Time70 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken Marinade

• 2 lbs boneless chicken thighs
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey

For the Fried Rice

• 2 cups cooked and cooled jasmine rice
• 2 tbsp vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, sliced
• 1 cup frozen peas
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 1 tbsp vegetable oil (for frying)

For the Kimchi Slaw

• 1 cup kimchi, chopped
• 1/2 cup shredded carrots
• 1/4 cup green onions, chopped
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 tsp soy sauce

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). In a large bowl, combine chicken thighs with all marinade ingredients. Marinate for at least 1 hour or overnight in the refrigerator.
2. 2
   Preheat a large skillet or oven-safe pan over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
3. 3
   In a separate pan, heat 1 tbsp vegetable oil over medium heat. Sauté onions, garlic, and green bell pepper for 3-4 minutes until softened. Add peas and cook for another 2 minutes.
4. 4
   Push vegetables to one side of the pan, crack eggs into the empty space, and scramble lightly. Remove eggs and mix them with the vegetables. Stir in soy sauce and sesame oil. Add cooked rice, breaking up clumps, and mix well.
5. 5
   Divide fried rice among plates. Place chicken pieces on top of the rice. Serve immediately with kimchi slaw on the side.

🔧Equipment

• Mixing bowls
• Cutting board
• Knife
• Large skillet or oven-safe pan
• Oven
• Frying pan
• Mixing spoon
• Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 100🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 6🍬Sugars: 12🥩Protein: 35

📝Notes

Tips

• For extra tenderness, marinate chicken overnight.
• Adjust spice level by adding more or less gochugaru.
• Use leftover fried rice for wraps or fried rice bowls.

Substitutions

• {“ingredient”:”Gochujang”,”substitute”:”Mix 1 tbsp sriracha + 1 tbsp soy sauce + 1 tsp honey”}
• {“ingredient”:”Kimchi”,”substitute”:”Mix shredded cabbage + 1 tbsp kimchi paste + 1 tsp sesame oil”}

❓ Frequently Asked Questions About Korean BBQ Chicken (Gochujang Chicken)

1. What are the key ingredients I need to marinate Korean BBQ chicken in?

To make authentic Korean BBQ chicken (Gyeran Jjigae or Gyeran Jjiga), you’ll need a mix of marinade ingredients like gochujang (Korean red pepper paste), soy sauce, brown sugar, garlic, ginger, sesame oil, and sometimes a touch of vinegar or honey. For a simpler version, you can also use kimchi or soy-based marinades with spices like black pepper, onion powder, and a dash of fish sauce.

—

2. How long should I marinate the chicken for before cooking?

For best flavor, marinate the chicken for at least 1–2 hours, ideally overnight in the fridge. Shorter marinades (30–60 minutes) will still work but won’t develop as deep a taste. The longer it marinates, the richer and more tender the meat becomes.

—

3. Can I use boneless chicken thighs instead of chicken breasts or legs?

Yes! Boneless chicken thighs are a great choice for Korean BBQ because they stay juicier and hold up better to grilling or pan-frying. They also absorb marinade well, giving you that signature sticky, spicy-sweet glaze. If using breasts, cut them into strips to prevent drying out.

—

4. What’s the best way to cook Korean BBQ chicken—grill, pan-fry, or oven?

The most traditional method is grilling (grilled chicken), but you can also pan-fry or bake it for convenience. For grilling, sear the marinated chicken over high heat until crispy, then finish in a hot pan with butter or oil. If pan-frying, cook in batches over medium-high heat until golden and slightly charred. Oven-baking works too—just broil until crispy (3–4 minutes at 400°F/200°C).

—

5. How do I achieve that signature sticky, glossy glaze on Korean BBQ chicken?

The glaze comes from reducing the marinade after cooking. After grilling or pan-frying, brush the chicken with extra marinade, then sprinkle with sesame seeds and a pinch of salt. For extra stickiness, mix 1 tbsp honey or brown sugar into the marinade before cooking. Alternatively, finish with a drizzle of gochujang or soy sauce while hot.