If you enjoy the sweet and salty flavor of bulgogi but dislike red meat, this is the dish for you! Bulgogi is commonly known as marinated thinly sliced beef that is grilled over an open flame.
"Bul" signifies fire in Korean, and "gogi" is a broad phrase for meat. Dak bulgogi is a chicken-based variant. Dak means chicken.
I added lemon flavor to this chicken bulgogi recipe. It definitely adds flavor to the dish! In this recipe, I used boneless chicken thighs, but you could also use boneless breasts or a combination of the two.
The bite-sized boneless chicken pieces marinade and cook fast, making this recipe ideal for a hurried evening meal.
If you wish to attempt this recipe for outside grilling, chop the chicken into larger pieces and marinade for longer.
Double (or quadruple) the recipe as needed. Grill until beautifully charred, basting with the marinade.
Serve the chicken in lettuce wraps with a dollop of ssamjang or doenjang (soybean paste).
It will be equally great served with your choice of salad or a side dish or two, such as oi muchim (spicy cucumber salad) and sigeumchi (spinach) namul, as well as some rice.