Preparation

Step1: Prepare the Chicken

• Trim any excess fat from the chicken thighs or breasts.
• Cut the chicken into thin slices or bite-sized pieces for quick marination and even cooking.

Step2: Make the Marinade

• In a large mixing bowl, combine soy sauce, honey (or brown sugar), sesame oil, rice vinegar, minced garlic, grated ginger, oyster sauce (if using), black pepper, and gochujang/gochugaru (if you prefer a spicy version).
• Whisk well until all ingredients are evenly mixed.

Step3: Marinate the Chicken

• Add the sliced chicken to the marinade and mix thoroughly, ensuring each piece is well-coated.
• Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour (for best results, marinate overnight for deeper flavor).

Step4: Cook the Chicken

Grilling Method (Best for Authentic BBQ Flavor)

• Preheat a grill or grill pan over medium-high heat.
• Lightly oil the grill grates to prevent sticking.
• Place the marinated chicken pieces on the grill and cook for 4-5 minutes per side until fully cooked and slightly charred.
• Remove from the grill and let the chicken rest for a few minutes before serving.

Pan-Frying Method (Easy & Quick)

• Heat 1 tbsp of vegetable oil in a large skillet or frying pan over medium-high heat.
• Add the marinated chicken pieces in a single layer, avoiding overcrowding.
• Cook for about 4-5 minutes per side, stirring occasionally, until the chicken is fully cooked and caramelized.

Oven Method (Great for Large Batches)

• Preheat the oven to 400°F (200°C).
• Place the marinated chicken on a lined baking sheet.
• Bake for 20-25 minutes, flipping halfway through, until fully cooked and slightly browned.
• For extra caramelization, broil for 2-3 minutes at the end.

Step 5: Garnish and Serve

• Transfer the cooked Dak Bulgogi to a serving plate.
• Sprinkle with additional sesame seeds and chopped green onions for added texture and flavor.