Swirled Blueberry Lemon Thyme Cake.
Weeknight style 25 Minute Korean Bulgogi BBQ Chicken with spicy garlic butter corn. The super fast Korean chicken and rice bowl that tastes just like your favorite Korean spot in town but made at home! Quick-cooking chicken tossed in a sweet, tangy, and spicy Korean style Bulgogi BBQ sauce with spicy garlic butter corn. Serve this chicken over steamed white or brown rice with homemade yum yum sauce on the side. Every bite is saucy, sweet, spicy, and hinted with ginger and garlic, it’s delicious. Major bonus? This comes together in no time at all (under 30 minutes). Perfect for busy weeknights when you’re looking for something a little more exciting, but still quick and DELICIOUS.
Thursday night Korean takeout…made quickly at home?
Yes, yes, yes, it’s my favorite kind of night. You all know how much I love cooking Asian inspired recipes at home. Ever since our family’s trip to South Korea for the Olympics, Korean style cooking will always be my weakness. It’s always so good. Sure, this is not your traditional bowl of Korean style bulgogi, but bulgogi is really all about the sauce…or hot sauce. The actual translation means fire meat. Trust me, this bulgogi (plus homemade yum yum sauce) are spot on and so delicious.
So while the chicken itself is pretty classic, the spicy garlic butter corn is the “wild card” vegetable. As you can probably imagine, it’s a pretty delicious addition. And very seasonal for the time of year we are entering. As we change seasons, I love incorporating seasonal produce into everything I’m cooking. Since I recently stocked up on fresh ears of sweet corn, it was my go-to vegetable of choice for this recipe.
First up, toss the chicken with a little cornstarch and a touch of oil. Tossing the chicken with cornstarch allows it to get extra crispy and caramelize while cooking. This is KEY.
Now make the sauce. This is a pretty simple mix of Gochujang (Korean chili paste), soy sauce, and lots of fresh ginger and garlic. The Gochujang adds all the flavor, so you really don’t need much else. Gochujang makes everything good, it’s sweet, tangy, spicy, and salty.
Pan-fry the chicken in a little oil until it is crisp. Then pour over the sauce and let it simmer down. As the sauce cooks, it slowly thickens and caramelizes the chicken.
As the chicken is cooking, cook up the corn in a little butter and garlic. Yes, corn, butter, and garlic, so delicious. Oh, and add a jalapeño for a spicy kick. As I said, this is not traditional by any means, but it sure is good! Remember, it can be fun to switch things up!
By this time the chicken should be done as well.
First, make a quick homemade version of Asian style yum yum sauce. With my oldest brother in town, the rule is to always double the sauce. So while the chicken is perfectly saucy on its own, the yum yum sauce just adds that extra special touch. Is it needed?
No probably not. But is it good? Yes, definitely.
It’s a simple mix of yogurt (sour cream, or mayo, whichever you prefer, we like yogurt), more Gochujang, and a small squeeze of ketchup. Kind of an odd match-up of flavors, but trust me, this sauce is very delicious and the perfect creamy element to this crispy chicken.
Now, add steamed brown or white rice to a bowl. Then add that buttery corn and spoon the Korean chicken over it all. Finish with fresh green onions, cilantro, and toasty sesame seeds.
Yes, this is that simple and that quick-cooking of a meal. Honestly, this will take you no more than thirty minutes to make. And aside from the corn, this uses a good amount of pantry staples too.
What is Gochujang? If you’re not familiar with Gochujang it’s Korean chili paste. It’s spicy with a little sweetness, and it’s extremely flavorful. It’s traditional in a lot of Korean based sauces and is often used in Korean fried chicken or simply as a dipping sauce. Over here, we love Gochujang. I use it for so much more than just Korean food. It’s good when paired with pretty much anything that you’d enjoy with a touch of hot sauce.
You can buy Gochujang in most grocery stores. I know Whole Foods and Trader Joes carry it. I highly recommend this brand Gochujang. It certainly makes for the best truly Korean food.
Tip? If you love a lot of sauce (we do!), then I would recommend doubling the Gochujang sauce so that you can have extra for serving…yes, in addition to the creamy yum yum sauce. Never enough sauce, you know?
Lastly, while I love the corn with this dish, you can really use whatever vegetable you have on hand. Bell peppers would be my top pick, then broccoli, but you could also use asparagus, cauliflower, bok choy. Really, use whatever you’ve got.
And you guys…that’s it. This takes less than 30 minutes to make and it’s not only delicious but fun too. I know we’re not doing much eating out these days, so this is a fun way to do a “dinner out”, at home!
Looking for other homemade takeout style recipes? Some favorites of mine include…
Better Than Takeout Kung Pao Cauliflower
Weeknight Sticky Ginger Sesame Chicken Meatballs
Better Than Takeout Sesame Ginger Chicken Fried Rice
Lastly, if you make this 25 minute Korean Bulgogi BBQ chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I’m always looking for easy Asian inspired recipies for my husband. I liked how adaptable this recipie is, and that I could get the ingredients at Walmart and cheaply for that matter. I subbed fresh corn for frozen, got the pf Chang brand gauchang that was available at Walmart and it still turned out delicious. Will make again and my husband is excited to pack the leftovers for lunch! Not an everyday recipe but fun to make every so often!
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
One half cup is 8 TBSP. One TBSP of low sodium soy sauce has 590mg of sodium in it: 26% of the recommended daily value. So this recipe is calling for 4,720 mg of sodium (208% of the dv). And that’s JUST the soy sauce. So for all the comments wondering why this is too salty, here’s the answer. I am not sure if this is a typo of what’s going on.
I can always count on Half Baked Harvest for stunning recipes. The corn in nothing short of AMAZING! Totally my new favorite way to serve corn! And the chicken in the sauce hit it out of the park! Thank you for another killer recipe!
Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx
I made this recipe tonight, and the sauce came out extremely salty. Can you help me figure out what I did wrong?
Thanks so much for trying this recipe, so sorry it was salty for you! Did you use low sodium soy sauce? That’s really key here! Let me know how I can help! xx
Long time fan, first time complainer. There’s so much about this dish I wanted to love! but as others have commented, the chicken soy sauce mixture was way too salty even though we followed the instructions exactly and used low sodium soy sauce as directed ☹️
Thanks for giving this recipe a try and sharing your feedback! So sorry to hear about the saltiness! xT
This recipe is so easy and so flavorful. I use all 4 TBS of gochujang for maximum spiciness but cool down each bite with a dip in the yum yum sauce. A stellar recipe, all components make it better!
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! xT
My son said “this is the best thing you’ve every made.”
Lol love to hear this Barbara, thanks so much for making it! xT