Chicken Bulgogi Stir-Fry

Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

‘Bulgogi’, or ‘fire meat’, is a carnivore’s dream. The waft of Korean BBQ is everywhere in Seoul – meat is marinated in garlic, sesame oil and soy and dramatically sizzled on a smoking grill in the centre of your table. Little plates of banchan (pickles or salads) are served alongside. As most of us don’t have a table grill, a wok is the next best thing. Feel free to substitute beef or pork for chicken.

Prep 20 minutes, plus 1 hour marinating
Cook 10 minutes


  • 500 g (1 lb 2 oz) boneless skinless chicken thighs, cut into slices
  • 1 tbsp sesame oil
  • 1 large onion, sliced in half moons
  • 1 tbsp sesame seeds, toasted

Bulgogi Marinade

  • 60 ml 2 fl oz) soy sauce
  • 3 tbsp caster sugar
  • ½ small onion, quartered
  • 60 ml 2 fl oz) mirin
  • 6 cm ( inch) ginger, peeled
  • 6 garlic cloves, peeled
  • 2 tbsp chopped pineapple
  • 2 tbsp gochugaru (Korean chilli flakes) or 2 tsp red chilli flakes
  • 1 tbsp sesame oil
  • steamed rice, chopped spring onion (scallion) and kimchee, to serve


To make the bulgogi marinade, add all the ingredients to a food processor and blend until fine.

Place the chicken in a zip lock bag or glass bowl. Pour the marinade over and refrigerate for up to 1 hour, covered. Bring back to room temperature before cooking.

Heat ½ tablespoon of the sesame oil in a large wok or big frying pan until very hot. Add the onion and stir-fry for a few minutes. Add the chicken and marinade and keep stirring constantly until it’s cooked through, about 5 minutes. Add the sesame seeds and stir again. The chicken should have a sticky, glossy sauce.

Serve the chicken with steamed rice and finely chopped spring onion, with kimchee on the side.