Dak Bulgogi (Korean BBQ Chicken)

This recipe had been sitting in my notebook since February, waiting patiently to be written out. So before I procrastinate any longer …………

While following this recipe, I noticed the similarities with the Chinese version of Sesame chicken or the Japanese Teriyaki sauce, which are used also for barbecues, coincidence or influence?

If you are looking for a spicier version that is normally found in Korean BBQ foods, just add by the tablespoon red chilli pepper flakes till you find your spice level. 1 tablespoon is Mild, 2 tablespoons is Medium heat and 3 tablespoons or more HIGH.

Dak Bulgogi (Korean BBQ Chicken)

Dak Bulgogi


400g chicken breast or thighs (estimate)

3 tablespoon soy sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

1 tablespoon honey

2 cloves garlic, minced

1 teaspoon grated ginger

2 tablespoon rice wine or white wine

1 tablespoon sesame oil

1/2 teaspoon white sesame seeds

pinch of black pepper


  • Slice the chicken to the thickness you would like or think is right for a quick barbecue (table barbecue not your Weber!), about 1/4″ or 0.5cm thick
  • Toss everything together in a mixing bowl and leave to marinade for a few hours or overnight in the fridge.
  • Take out & bbq or use for a stir-fry.



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