Dak Bulgogi (Korean Barbeque Chicken)


In order to get that single flat steak cut from the chicken thigh, it actually takes some precision and some knife handling skills. But all that peeling, deboning, cutting, and marinating is all worth it. I got the savory sweet flavors that bulgogi marinades are known for but made even better with the tender and juicy thighs that were soaked overnight. Serve this with a bunch of Boston/Bibb lettuce, garnished with scallion strips.

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
6 hrs
Total Time:
6 hrs 25 mins
4 servings


  • 2 pounds bone-in chicken thighs

  • ½ cup soy sauce

  • ½ apple - peeled, cored, and chopped

  • 1 tablespoon brown sugar

  • 3 cloves garlic

  • 1 teaspoon sesame oil

  • 1 teaspoon gochugaru (Korean chile powder)

  • 1 teaspoon minced fresh ginger root

  • 1 teaspoon sesame seeds


  1. Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.

  2. Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.

  3. Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.

  4. Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  5. Transfer thighs to a serving plate and garnish with sesame seeds.

Cook's Notes:

Use pear in place of apple, if preferred.

If there is extra marinade, add near the end of cooking to give the thighs extra flavor. Do not add until the very end, otherwise it will burn/char the thighs because of the sugars in the marinade.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

435 Calories
25g Fat
10g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 435
% Daily Value *
Total Fat 25g 32%
Saturated Fat 7g 34%
Cholesterol 141mg 47%
Sodium 1940mg 84%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 41g
Vitamin C 2mg 10%
Calcium 42mg 3%
Iron 3mg 16%
Potassium 457mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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