Posted on 12th Jul 2025

Bulgogi Chicken

Discover the taste of Korea with this delicious chicken bulgogi recipe.

Cuisine

Korean

Time

30 mins

Servings

6 people people

Ingredients

1 curly leaf lettuce
1 cup cooked japanese / korean short grain
1 small daikon
4 boneless, skinless chicken thighs

The Daikon dressing

1 ½ tablespoons Korean chilli flakes
½ tablespoon brown sugar
2 cloves garlic, finely chopped
2 spring onions, finely chopped into rings
1 tablespoon vegan fish sauce (swapsies: fish sauce or light soy sauce)
2 teaspoons rice vinegar
1 teaspoon salt

The Marinade

1/2 red onion, finely chopped
2 cloves garlic, finely chopped
1 thumb sized piece fresh ginger, finely chopped
2 spring onions
½ tablespoon gochujang
1 ½ tablespoons soy sauce
2 tbsp mirin
1 tsp honey
1 teaspoon sesame oil
3 tbsp toasted sesame seeds

Method

PREPARATION

To make the Daikon Salad

Use a potato peeler to shave the daikon into thin slices. layer the slices on top of eachother, roll up and chop up. Place in a bowl with the rest of the salad ingredients and mix. Set that aside.

COOKING

To make the Bulgogi Chicken

Place the marinade ingredients into a blender and blitz. Slice up the chicken thighs into very thin slices. Place in a bowl with the marinade and massage. Coat the bottom of a pan with oil, and get it up to smoking hot on the hob, add a bit of oil and add the chicken. Cook through until the chicken is nicely charred and glazed. Fry some sliced onion in the leftover chicken juices, adding a little water to deglaze.

Serve

Place some rice in a lettuce cup, top with some daikon salad and slice of chicken and onion. Enjoy!