
Korean bulgogi is made with thinly sliced ribeye or other beef, but the same marinade, with a slight modification, can be used on chicken.
Simply take the same marinade you use for bulgogi (soy sauce, broth, rice wine vinegar, salt, sugar, garlic, onion, shallots, sesame oil) and about 1-2 Tbsp. goh-cho-jahng (Spicy Korean red pepper paste) for every half cup of marinade. Let thinly sliced pieces of chicken marinate for an hour, up to overnight in the refrigerator, then grill, pan-fry, or broil the same way for bulgogi.














