Easy Chicken Bulgogi Recipe with Sesame and Ginger

Easy Chicken Bulgogi Recipe with Sesame and Ginger to Try Tonight

There is a specific sound that happens when marinated chicken hits a heavy, preheated pan a sharp, aggressive hiss that tells you you’re about to have a very good night.

I remember the first time I tried making this without a plan; I crowded the pan with cold meat and ended up with a gray, boiled looking mess that tasted like nothing. It was heartbreaking, but it taught me that heat and surface area are everything when it comes to Korean flavors.

Once I started using the right ratio of sugar to soy and actually letting the pan get hot enough to smoke slightly, the whole thing shifted. This easy chicken bulgogi recipe with sesame and ginger will quickly become your new weeknight favorite.

It has that addictive balance of ginger heat and toasted sesame richness that makes you want to eat right out of the pan with a pair of tongs.

The secret I finally stumbled upon involves the "velveting" effect. Even without cornstarch, the combination of Asian pear and toasted sesame oil creates a protective layer that keeps the 680 grams (1.5 lbs) of chicken thigh strips incredibly juicy while the outside gets those dark, lacquered edges we all crave.

You don’t need a fancy grill or a backyard setup just a bit of patience and a very hot stove.

The Physics of Tendering Meat

Proteolytic Enzyme Action: The grated Asian pear contains calpain, an enzyme that naturally breaks down protein fibers, ensuring the chicken stays supple even under intense heat.

Maillard Reaction Control: Brown sugar and soy sauce work together to create rapid surface browning, providing that characteristic smoky depth without requiring hours on a charcoal flame.

Right then, before we get into the nitty gritty of the components, let’s talk about how this compares to the shortcut versions you might find in a bottle at the grocery store.

Fresh Versus Shortcut Comparison

Essential Aromatics and Protein Science

This dish lives or dies by the quality of its marinade, so let’s look at why these specific ingredients matter. We are using 680g of chicken thighs because they have enough fat to withstand the over high heat stir fry without drying out like breasts do.

Using a Soy Ginger marinade recipe is a great way to understand the foundation of these flavors, but for this specific bulgogi, the addition of the Asian pear and the brown sugar is non negotiable for that authentic Korean profile.

Sourcing Protein and Aromatics

For the chicken, I strictly recommend boneless skinless thighs sliced into 6mm (1/4 inch) strips. When you slice them, try to go against the grain; it makes a massive difference in how the meat "shatters" when you bite into it.

If you can't find an Asian pear, a sweet Bosc pear or even a Fuji apple works as a decent substitute because they share similar enzyme levels.

The aromatics the 4 cloves of garlic and the tablespoon of ginger should be as fresh as possible. Don't use the jarred stuff here; it lacks the volatile oils needed to stand up to the soy sauce. Trust me, the extra two minutes of grating is what separates a "good" dinner from an "incredible" one.

The Components and Best Substitutions

Let's look at what goes into the bowl. Each of these serves a purpose in the flavor architecture.

• Chicken Thighs (680g): The juicy engine of the dish.
  • Substitute: Pork tenderloin (sliced thin)
• Soy Sauce (60ml): Provides the salty, fermented base. Why this? Essential for the deep umami and classic dark color.
  • Substitute: Tamari (for gluten-free)
• Brown Sugar (3 tbsp): Balances the salt and helps with charring.
  • Substitute: Honey (use 2 tbsp as it’s sweeter)
• Fresh Ginger (1 tbsp): Adds a spicy, clean heat. Why this? Cuts through the richness of the sesame oil.
  • Substitute: 1 tsp ground ginger (but fresh is far superior)
• Toasted Sesame Oil (30ml): Provides the nutty, toasted top notes.
  • Substitute: Perilla oil
• Asian Pear (2 tbsp): The secret tenderizer.
  • Substitute: Grated Fuji apple
• Neutral Oil (30ml): For over high heat frying.
  • Substitute: Grapeseed or Avocado oil

Chef's Tip: Freeze your ginger for 10 minutes before grating. The fibers become brittle, allowing you to grate it into a fine, snow like texture that melts into the marinade.

Heavy Bottomed Pans Are Best

You don't need a wok for this, though a carbon steel wok is excellent. What you really need is a heavy duty cast iron skillet (like a Lodge) or a thick stainless steel pan. Thin non stick pans are the enemy here because they can't hold enough heat; once you drop the chicken in, the temperature plummets, and the meat starts to steam instead of sear.

You'll also want a high-quality grater or microplane for the 4 cloves of garlic and the Asian pear. A sharp chef's knife is crucial for getting those 6mm chicken strips consistent consistent thickness means consistent cooking. If you're looking for more inspiration for over high heat chicken dishes, our Zesty Lemon Garlic recipe uses a similar pan searing technique to get that perfect golden crust.

The Three Step Success Plan

Executing this easy chicken bulgogi recipe with sesame and ginger to try tonight requires a bit of rhythm. We prep, we marinate, and we flash fry.

Master the Bulgogi Marinade

1. Whisk the soy sauce, brown sugar, grated Asian pear, ginger, minced garlic, sesame oil, and black pepper in a large glass bowl. Note: Using glass prevents the garlic from lingering in your plastic containers.
2. Submerge the 680g of sliced chicken thighs into the liquid, ensuring every strip is coated.
3. Marinate for at least 30 minutes at room temperature, or up to 24 hours in the fridge. Wait until the sugar is fully dissolved before adding the meat.

Achieving a Velvety Texture

4. Heat 2 tablespoons of neutral oil in your heaviest skillet over high heat until a wispy puff of smoke appears.
5. Place half of the chicken strips in the pan in a single layer. Note: Overcrowding is the primary cause of soggy meat.
6. Sizzle the meat without moving it for 2 minutes until a dark, caramelized crust forms on the bottom.
7. Toss the white onion slices and the green onion batons into the pan with the chicken.
8. Stir fry for another 3 to 4 minutes until the onions are soft and the chicken is opaque throughout.

The Korean Chicken Bulgogi Stir Fry Finish

9. Transfer the first batch to a plate and repeat the process with the remaining chicken.
10. Garnish with the tablespoon of toasted sesame seeds and the remaining green onion tops. Serve immediately while the edges are still crisp.

Preventing Soggy or Burnt Meat

The most common hurdle with any stir fry is moisture management. If your pan isn't hot enough, the chicken will release its juices, and you’ll end up boiling the meat in its own marinade.

Stopping Sogginess and Steam

If you see liquid pooling in the pan, your heat is too low or you've added too much meat at once. Stop immediately, pour out the excess liquid into a bowl, crank the heat to max, and wait for the pan to get dry and hot again before continuing. You can always add the liquid back at the very end to glaze the meat.

Preventing Bitter Burnt Garlic

Because we use 4 cloves of minced garlic, there's a risk of it burning if left on high heat for too long without movement. This is why we add the onions halfway through; they release a bit of moisture that helps regulate the temperature and protects the garlic bits from turning into bitter black specks.

Common Mistakes Checklist

• ✓ Forgetting to pat the chicken dry before adding the marinade (dilutes flavor).
• ✓ Using "regular" sesame oil instead of toasted sesame oil.
• ✓ Slicing the onions too thick - they won't soften in time.
• ✓ Not letting the pan recover heat between batches.
• ✓ Skipping the Asian pear (the meat won't have that signature "melt in-your mouth" feel).

Creative Variations and Vegetable Swaps

While the classic version is fantastic, you can easily turn this into a healthy chicken bulgogi with vegetables. I often toss in sliced bell peppers, snap peas, or even thinly sliced carrots during the last 3 minutes of cooking.

Just remember that adding more vegetables increases the moisture in the pan, so you might need to cook in smaller batches to maintain that sear.

For a Spicy Kick

If you like heat, add a tablespoon of Gochujang (Korean chili paste) to the marinade. Be careful, though, as the extra sugar in the paste will cause the chicken to brown even faster, so you’ll need to be more vigilant about stirring.

You can also sprinkle some Gochugaru (chili flakes) over the final dish for a vibrant red pop and a clean, lingering burn.

If you’re looking for a completely different profile but love a good chicken soup, my Instant Pot Chicken recipe is the ultimate comfort alternative for those nights when you want something broth based instead of a stir fry.

Scaling Your Bulgogi Production

If you’re feeding a crowd, don't just double everything and dump it in one pan. Stir frying is a game of surface area.

• Scaling Up (2x): Double the 680g of chicken to 1.36kg. Increase the soy sauce and sugar by 1.5x rather than 2x to prevent it from becoming overly salty. Cook in four batches instead of two.
• Scaling Down (1/2): Use about 340g of chicken. You can keep the aromatics (ginger/garlic) the same because a little extra flavor never hurt anyone. Reduce the cook time by about 1 minute per batch.

Budget Ingredient Shortcuts

Debunking Common Bulgogi Beliefs

A common misconception is that you need to marinate the meat overnight for it to be flavorful. Because we slice the chicken into 6mm strips, the surface area to volume ratio is so high that 30 minutes is actually plenty for the salt and sugar to penetrate.

In fact, if you leave it in the Asian pear marinade for more than 24 hours, the enzymes can turn the meat into mush.

Another myth is that you must use a grill. While "bulgogi" literally means "fire meat," a heavy cast iron skillet mimics the intense heat of a grill perfectly for a home cook. The Maillard reaction occurs at 140°C to 165°C, and a good skillet easily reaches those temperatures, providing the same caramelized flavor profile without the hassle of charcoal.

Proper Storage and Heating Methods

Storage: Keep any leftovers in an airtight glass container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a stellar lunch the next day over cold noodles.

Freezing: You can freeze the chicken in the marinade (raw) for up to 2 months. This is a massive time saver. Just thaw it in the fridge overnight before hit the pan. Do not freeze the cooked chicken, as the texture becomes spongy upon reheating.

Reheating: Avoid the microwave if you can; it turns the chicken rubbery. Instead, toss the leftovers into a hot pan with a teaspoon of water for 2 minutes. The water creates steam that gently thaws the fats without overcooking the meat fibers.

Zero Waste Tip: Don't throw away the green onion roots! Place them in a small jar of water on your windowsill, and they will regrow indefinitely, giving you a constant supply of fresh garnishes for your next easy chicken bulgogi recipe with sesame and ginger to try tonight.

Perfect Pairings for This Spread

To make this a full meal, serve it "Ssam" style. This means providing large leaves of red leaf lettuce or perilla leaves. You place a piece of the hot chicken in the leaf, add a dollop of Ssamjang (fermented bean paste), a slice of raw garlic, and some kimchi, then fold it into a one bite parcel.

It’s the ultimate way to experience the contrast between the hot, savory meat and the cold, crisp greens.

If you prefer a bowl format, serve it over steamed jasmine rice or quinoa with a side of pickled radishes. The acidity of the pickles cuts right through the 30ml of sesame oil, refreshing your palate between every bite.

However you choose to serve it, this recipe is designed for speed and impact the perfect solution for a vibrant, flavor packed weeknight.

Very High in Sodium

1080 mg 1080 mg of sodium per serving
(47% 47% of daily value)

The American Heart Association recommends limiting sodium intake to about 2,300mg per day for overall cardiovascular health.



Tips to Reduce Sodium in Your Chicken Stir Fry


🍶Low-Sodium Soy Sauce-25%
Replace regular soy sauce with a low-sodium or reduced sodium soy sauce. This simple swap can significantly cut down on the dish's overall sodium content without drastically altering the flavor.



🍬Cut Back Soy Sauce-20%
Reduce the amount of soy sauce used in the recipe from 1/4 cup to 2 tablespoons. You can compensate for the flavor loss with additional fresh ginger, garlic, or a splash of rice vinegar.



🧅Onion Family-10%
Increase the use of low sodium ingredients like white onion, garlic, green onion, and asian pear, these help boost the overall flavor profile without relying on salt or sodium rich ingredients



🍎Fresh Ingredients Only-10%
Make sure to use fresh ingredients like ginger, garlic, green onion, and asian pear. Pre-processed or pre-cut versions of these ingredients may contain added sodium or preservatives.



🌿Flavor with Herbs & Spices
Experiment with other herbs and spices like red pepper flakes, white pepper, or coriander to enhance the flavor of your dish without adding extra salt. These additions complement the existing flavors.



Estimated Reduction: Up to 60% less sodium
(approximately 432 mg per serving)