Dak Bulgogi (Korean BBQ Chicken)

9 Jan

Who can resist having a bowl of hot steaming rice with Kimchi Jigae and Dak Bulgogi (Korean BBQ Chicken) along with some baby lettuce head leaves for wrapping? Nobody would refuse such a wonderful combo because you’d be stuffing yourself silly with the hot spicy soup and nicely marinated chicken meat in those lettuce head leaves. Here’s an easy recipe that you can use, either to be used as a wrap or Bibimbap 🙂


  • 450 – 500 gm chicken thigh meat, sliced thinly
  • 1/2 cup kimchi base
  • 1 small onion, minced
  • 5 garlic cloves, minced
  • 1/2 cup light soya sauce
  • 1 tablespoon sesame seed oil
  • 1 tablespoon brown sugar
  • 4 spring onions, chopped
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame seeds, toasted
  • Baby lettuce head leaves


Mix everything in a bowl and marinate for at least an hour, in the fridge. Cook the meat in a pan on the stove. Serve the BBQ chicken meat on the baby lettuce head leaves and garnish with the toasted sesame seeds.

Tip: Place the chicken thigh meat in the freezer for an hour or two to stiffen them up a bit and they will be much easier to slice thinly.

Now, I can’t wait to do some research and make some Jajangmyun (Black Bean Paste Noodles) for dinner. Don’t you just love Korean cuisine?


One Response to “Dak Bulgogi (Korean BBQ Chicken)”


  1. Beef Bulgogi « Cady McBronzie's Culinary Adventure - January 17, 2012

    […] Kimchi Jigae (Kimchi Soup) and Chargrilled Garlic & Pepper Prawns. My mom actually bought Dak Bulgogi (Korean BBQ Chicken) that have already been marinated and we just needed to grill the […]

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