Skillet Chicken Bulgogi Recipe -
Skillet Chicken Bulgogi Recipe
  • READY IN 30 mins

Skillet Chicken Bulgogi

Recipe by  

"This is a quick and easy, but very tasty meal. You can substitute the chicken with beef or pork for variety. My wife and I absolutely love this recipe, and it only takes 30 minutes with very few dirty dishes! Serve over rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
  2. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.
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  • Cook's Notes:
  • Add vegetables if you wish; I normally use carrot straws and sliced mushrooms. For a little more bite, I use a peppercorn medley grinder instead of black pepper. You can substitute peanut oil for the sesame oil, if desired.

Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2015

We loved this. I used only 2 T. sugar and doubled the soy sauce and the garlic because I had a bit more than a pound of chicken. Kept the other ingredients as written. I served this over fried noodles. To make the noodles I used 8 oz of cooked angel hair rough chopped into a hot pan with 1/4 cup butter and. 2 T peanut oil. Sprinkle with 2 chopped green onions and garlic salt. Fry until golden. Mix with steamed broccoli. Serve serve the bulgogi over top of the noodle. 5 stars. Chicken had AMAZING FLAVOR. Nice and spicy.

Most Helpful Critical Review
Apr 21, 2015

Lacked flavor

Jan 18, 2015

Followed the recipe exactly, and this was amazingly delicious. Wow. We served it with lettuce cups. FANTASTIC. 5+ stars.

Jan 26, 2015

We thought this was extremely tasty, though it didn't really taste much like bulgogi to me due to not being cooked on an open flame. It was still extremely delicious. I wound up finishing mine on a sheet pan in the oven so I could broil it to crisp up the skin a bit, and also bc it was sort of stewing in my 12-inch skillet. I think in the future I'd just broil it right from the get-go, the internet is full of instructions on how to do that if you're curious to try that route. Thanks for sharing your recipe! Served with rice on lettuce cups to make it remind us even further of bulgogi :)

Apr 16, 2015

I've made this twice now. The first time I followed the recipe exactly and I kept thinking something was missing. The second time I added about a tbs of minced ginger. Is it authenttic? Who cares - it's delicious and fairly quick to make a nutritious diner. Thanks, Daveparks4!

Jan 26, 2015

Very good. Followed recipe exactly. Served with Jasmine rice

Jan 05, 2015

This was delicious. I used it on cubed pork and the only alteration I did was reduce the cayenne by half. Once you try it, you'll keep eating it until you literally can't lift your fork anymore.

May 07, 2015

Skillet Chicken Bulgogi Haiku: "Quick and flavorful. But was done much more quickly. (Ate mine in lettuce.)" On med-hi heat w/ the chicken cut into thin slices, they would've been obliterated to dry slivers in 15 min. - more like a stir-fry at that temperature, my chicken was done in more like 5 min. I put the marinade into a ziploc bag w/ the chicken about 2 hrs. b4 preparing it for myself for lunch (reduced ingredients to 2 servings and ate in lettuce leaves) and followed everything else as written. Surprisingly tasty -


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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 27.5 g
  • 55%
  • Sodium
  • 1230 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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