Does the chicken have to be cooked all at once?

If you’re cooking for one or two, you can cook the marinated chicken over a few days. Feel free to pan-fry just the amount you need at any given meal.

Can this recipe be scaled up?

This recipe scales up easily. Double the ingredients if you’re feeding a party of eight and cook the chicken in two batches.

Can the chicken be grilled instead?

The marinated meat tastes great when charred outdoors. Heat a charcoal or gas grill to high. Skewer the chicken and scallion pieces and grill, covered if using a gas grill, until charred in spots and the meat is cooked through.

Dak Bulgogi (Korean BBQ Chicken)

Name: Dak Bulgogi (Korean BBQ Chicken)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: korean
Ingredients: 1¼ pounds boneless, skinless chicken thighs; 1/4 cup apple juice; 2 tablespoons soy sauce; 2 tablespoons soju, sake or carbonated water (See Tip); 1 to 2 tablespoons maple syrup, depending on sweetness preference; 2 teaspoons toasted sesame oil, plus more for serving; 4 garlic cloves, crushed; 1 (2-inch) piece ginger, halved lengthwise; 2 large scallions, cut crosswise into 3-inch pieces; Olive or canola oil; Salt and black pepper; Steamed white rice, lemon wedges and lettuce leaves (such as baby romaine, red leaf or butter lettuces), for serving

By Eric Kim

Published May 23, 2025

Dak Bulgogi (Korean BBQ Chicken) — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Rating: 5(277)
Comments: Read comments

One great joy of bulgogi, marinated grilled beef that translates to “fire meat,” is that you can prepare it in advance and, when you’re ready to eat, have dinner on the table in under 10 minutes. This stovetop chicken variation, dak bulgogi, provides the same workday convenience and savory-sweet flavors, thanks to soju, an alcohol which tenderizes the meat, and maple syrup, which caramelizes beautifully without burning. Apple juice extends those ingredients and allows room for the subtle umami — known in Korean as gamchil mat — from garlic, ginger and scallions to gently season the chicken. Don’t skip the salt, pepper and lemon at the end; they complete this deliciously brisk dish.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1¼ pounds boneless, skinless chicken thighs
¼cup apple juice
2tablespoons soy sauce
2tablespoons soju, sake or carbonated water (See Tip)
1 to 2tablespoons maple syrup, depending on sweetness preference
2teaspoons toasted sesame oil, plus more for serving
4garlic cloves, crushed
1(2-inch) piece ginger, halved lengthwise
2large scallions, cut crosswise into 3-inch pieces
Olive or canola oil
Salt and black pepper
Steamed white rice, lemon wedges and lettuce leaves (such as baby romaine, red leaf or butter lettuces), for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Marinate the chicken: Trim any excess fat from the chicken thighs, then cut into long, ½-inch-thick strips (a few straggler nuggets are fine). Transfer to a resealable container. Add the apple juice, soy sauce, soju, maple syrup, sesame oil, garlic, ginger and scallions, then seal the container and shake to combine. Marinate for at least 10 minutes at room temperature and up to 2 days in the refrigerator.
Step 2
Heat a large nonstick or cast-iron skillet over high. Add enough olive oil to lightly coat the bottom. Using tongs, transfer the chicken and scallions to the pan in a single layer, leaving behind the marinade, and season lightly with salt and generously with pepper.
Step 3
Cook without disturbing for 1 minute, reducing the heat if the bottoms are getting too dark. Flip the chicken and scallion pieces and continue cooking, stirring occasionally or shaking the pan, until golden brown and cooked through, 3 to 6 more minutes.
Step 4
Serve immediately with the rice, lemon wedges and lettuce leaves. To eat, squeeze some lemon over the chicken and lettuce. Drizzle the lettuce lightly with sesame oil and a pinch of salt and pepper.

FAQS

If you’re cooking for one or two, you can cook the marinated chicken over a few days. Feel free to pan-fry just the amount you need at any given meal.

Ratings

5 out of 5

277 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Eric Kim3 weeks ago

Hi Claudia, sorry for the confusion. The tip is in the FAQ: What can I substitute for the soju or sake? If you don’t want to use alcohol in the marinade, you can use lemon-lime soda, carbonated water or just plain water instead. If you’re OK with alcohol, but don’t have either of those two on hand, you can use a dry white wine.

Sam3 weeks ago

@Eric Kim thanks for the added info. The issue may be on the app. On the app there doesn’t appear to be an FAQ tab, section or link.

Claudia McVeigh3 weeks ago

You mentioned a tip regarding the alcohol but I don’t see it.

Donna7 hours ago

Any ideas for apple juice substitute?

Jim G.1 day ago

Eric Kim, you are just the best. Your recipes always hit with my family/guests. Thank you!!!

gerry1 day ago

This was easy & tasty. I used boneless beef ribs cut into 1/2" strips. It marinated covered for a couple hours on the countertop. Changes: add one more scallion + a star anise for additional flavor. I minced both the garlic & ginger. I thought about broiling the meat but went ahead & used the cast iron, as recommended. Fresh spinach leaves, flavored rice from another NYT recipe + steamed pea pods. I had no soju and used tequila! A fabulous dinner!

Private comments are only visible to you.