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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.
The process…
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.
Let’s finish this Korean bulgogi up.
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.
Enjoy…immediately.
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.
A couple of helpful notes…
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!
25 Minute Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn
Servings: 4
Calories Per Serving: 811 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 2 tablespoons corn starch or flour
- 3 tablespoons sesame oil or extra virgin olive oil
- 1/2 cup low sodium soy sauce
- 3-4 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon ketchup
- 1 inch fresh ginger, grated
- 4-5 cloves garlic, minced or grated
- 3 green onions, chopped, plus more for serving
- 3 tablespoons salted butter
- 4 ears corn, kernels, removed from cob
- 2 medium shallots, sliced or chopped
- 1 jalapeño, seeded (if desired) and chopped
- 1/4 cup fresh cilantro, roughly chopped
- 3 cups steamed white or brown rice
- yum yum sauce and sesame seeds, for serving
Instructions
- 1. In a medium bowl, toss together the chicken, cornstarch, and 1 tablespoon oil.2. In a glass jar, combine the soy sauce, 3 tablespoons Gochujang, ketchup, ginger, 2 cloves garlic, and 1/4 cup water.3. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over until it becomes crispy, about 5 minutes. Pour in the Gochujang sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. Stir in the green onions, then remove from the heat.4. Meanwhile, make the corn. Heat a medium skillet over medium heat. Add the butter, corn, shallots, remaining 2-3 cloves garlic, the jalapeño, and season with salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the cilantro. Remove from the heat.5. To serve, divide the rice among bowls and top with chicken and corn. Serve with additional green onions, cilantro, and yum yum sauce (recipe below). Enjoy!
Notes
Yum Yum Sauce: Combine 2 tablespoons of Gochujang, 1 tablespoon ketchup, and either 1/4 cup plain Greek yogurt, sour cream, or olive oil mayo. Season with salt. Sauce keeps for 1 week in the fridge.
I have had this saved on my Pinterest board for a bit. I really loved the flavor combos and it was super simple. I do wish I would have added less soy sauce but that it personal preference. Will certainly make this again.
Hey Angie,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
Loved every bite! Great recipe, the whole family thought it was the best. Thank you.
Hey Mary Jo,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
This was my first attempt at anything Korean. It was delicious. Can’t wait to try another of your recipes, your 30 minute ramen is an all time favorite!
Hey Kate,
I am thrilled you liked the recipe, thanks so much for giving it a go! Happy Sunday:) xTieghan
This recipe blew our minds!!! It tasted amazing, not exactly same as bbq bulgogi but still so delicious. To me, the corn is the star of the show. It will be back for family dinner soon. Thank you so much for sharing your recipe.
Hey Tina,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Sunday:) xTieghan
Hi,
The hyperlink for Gochujang does not appear to go to the product. Do you have any suggestions for Gochujang sauce?
Thanks!
Hey Karen,
Sorry about this, I really love Mother in Law’s gochujang. I hope you enjoy the recipe, let me know if you have any other questions! xTieghan
I made this for my birthday dinner. It was delicious and so simple after a work day! A home run for the whole family! Thank you!
Hey Juanita,
I am thrilled that you enjoyed the recipe, thanks so much for trying it out. Have a great weekend! xTieghan
Hooooo boy this was way too spicy for me, but my husband loves spice. I’ll reduce the Gochujang next time. I also think I’ll add a Tbsp of brown sugar next time because I like my sauces a bit sweeter than it was. But otherwise it was amazing. No need for the yum yum sauce.
Hey April,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
I’m cooking a whole chicken right now in my instant pot. Do you think I could use that in this recipe? Use all the ingredients etc but just don’t cook the chicken as long since it will be fully cooked? Thoughts? Thank you!!
Hey there,
I think that could work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Fantastic recipe, easy to make and so full of flavour – a new favourite!
Hey Sandee,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
Should this have brown sugar or some other sweetener in it? Made it as listed last night, and it was definitely missing something for us. After googling other korean bulgogi recipes they all seem to include some kind of sugar.
Hey Natalie,
Thanks for trying the recipe, I am sorry you felt it needed some sweetener! Please let me know if I can help in any other way! xTieghan
WOW. Just made this for the first time. This is also the first comment I’ve EVER left on a blog, but this recipe is just TOO good!!!! Will be adding to our rotation 🙂
Hey Emily,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Made this today – SO GOOD. Flavorful, which is always my goal but actually not always easy to find in recipes, except for yours. Which is why all three recipes on my menu board this week are yours! Thank you so much, Tieghan!
Hey Kathryn,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Making this tonight! Woo hoo. If you have to use frozen corn, how many cups would you guess equals 4 ears of corn? Thank you!
Hey there,
I would use about 2 cups of corn. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last night and it was a hit! I love the flavours and crunchy texture from the corn. Will be making this again for sure! Delicious.
Hey Courtney,
I am so glad you enjoyed the recipe, thanks so much for making it! Happy New Year! xTieghan
I made this as written but we thought it was terrible. I have a few favourite recipes from this site and they are delish but this recipe seemed to be missing an element. The sauce was salty and 2 dimensional. Calling it bulgogi is odd as the sauce is nothing like bulgogi and it’s chicken. I won’t even save the leftovers.
Hey Sara,
So sorry you did not enjoy this recipe, please let me know if I can help in anyway! Wishing you a happy and healthy 2021! xTieghan