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Chicken Bulgogi Marinade

Chicken Bulgogi Marinade

Chicken Bulgogi Marinade

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Prepare for a taste bud revolution with our Chicken Bulgogi recipe! It's so easy to make with our Bulgogi Spice.

Picture this: succulent chicken infused with the bold Korean Chile, kissed by sweet Brown Sugar, and elevated by the nutty allure of White Sesame. And that's really just the beginning.

Be warned: Bulgogi packs a little heat. For lighter flavor, just go with the marinaded chicken. To get the full face punch, be sure to make the sauce! 

Yields
1 servings
Prep Time Cook Time Total Time
10 min 20 min 30 min
What You'll Need
  • Cutting board
  • Knife
  • Baking dish
  • Whisk
  • Spatula
  • Small pot
Chicken Bulgogi Marinade

Ingredients

  • 1.5 inches chopped ginger root
  • 2 tablespoons chopped garlic
  • 1 tablespoon light brown sugar
  • 2 tablespoons Bulgogi Spice
  • 1 tablespoon sesame oil
  • 1/2 cup soy sauce
  • 1/2 cup chicken broth
  • 3 tablespoons cornstarch
  • 1 lb chicken breast

Get the Spices

Directions

  1. Mix the ginger, garlic, brown sugar, sesame oil, soy sauce, chicken broth, and Bulgogi Spice in a small bowl. Whisk well until the brown sugar has dissolved.
  2. Add the chicken to a Ziploc bag.
  3. Scoop 2 tablespoons from the bottom of your marinade mixture, scooping up the spice that has settled on the bottom and place them into the Ziploc bag. Get 2 tablespoons from the liquid on the top, and add those to your bag of chicken as well.
  4. Mix the contents of the bag to ensure the chicken is evenly coated and place in the refrigerator. Let it marinate for at least one hour.
  5. Place the remaining marinade in an airtight container and refrigerate.
  6. Preheat the oven to 400 degrees.
  7. Place the marinaded chicken on a baking sheet or in a baking dish.
  8. Bake for 15 minutes or until the chicken is cooked through.
  9. To make the sauce, put a small pot on the stove on a medium high heat while the chicken is baking.
  10. Add the remaining marinade you saved to the pot and let it warm for 5-8 minutes, stirring occasionally.
  11. Add 1/2 tablespoon of cornstarch at a time, mixing it into the sauce well until you've found your desired consistency for the sauce.
  12. Serve the chicken (and sauce!) over rice and garnish with green onions to complete the meal.
Chicken Bulgogi Marinade

Chicken Bulgogi Marinade

COOK TIME: 20.0

  • 1.5 inches chopped ginger root
  • 2 tablespoons chopped garlic
  • 1 tablespoon light brown sugar
  • 2 tablespoons Bulgogi Spice
  • 1 tablespoon sesame oil
  • 1/2 cup soy sauce
  • 1/2 cup chicken broth
  • 3 tablespoons cornstarch
  • 1 lb chicken breast
  1. Mix the ginger, garlic, brown sugar, sesame oil, soy sauce, chicken broth, and Bulgogi Spice in a small bowl. Whisk well until the brown sugar has dissolved.
  2. Add the chicken to a Ziploc bag.
  3. Scoop 2 tablespoons from the bottom of your marinade mixture, scooping up the spice that has settled on the bottom and place them into the Ziploc bag. Get 2 tablespoons from the liquid on the top, and add those to your bag of chicken as well.
  4. Mix the contents of the bag to ensure the chicken is evenly coated and place in the refrigerator. Let it marinate for at least one hour.
  5. Place the remaining marinade in an airtight container and refrigerate.
  6. Preheat the oven to 400 degrees.
  7. Place the marinaded chicken on a baking sheet or in a baking dish.
  8. Bake for 15 minutes or until the chicken is cooked through.
  9. To make the sauce, put a small pot on the stove on a medium high heat while the chicken is baking.
  10. Add the remaining marinade you saved to the pot and let it warm for 5-8 minutes, stirring occasionally.
  11. Add 1/2 tablespoon of cornstarch at a time, mixing it into the sauce well until you've found your desired consistency for the sauce.
  12. Serve the chicken (and sauce!) over rice and garnish with green onions to complete the meal.

Chicken Bulgogi Marinade

Prepare for a taste bud revolution with our Chicken Bulgogi recipe! It's so easy to make with our Bulgogi Spice.

Picture this: succulent chicken infused with the bold Korean Chile, kissed by sweet Brown Sugar, and elevated by the nutty allure of White Sesame. And that's really just the beginning.

Be warned: Bulgogi packs a little heat. For lighter flavor, just go with the marinaded chicken. To get the full face punch, be sure to make the sauce! 

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