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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.

overhead photo of 25 Minute Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn

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.

overhead photo of 25 Minute Korean Bulgogi BBQ Chicken in skillet after cooking

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.

Spicy Garlic Butter Corn in skillet after cooking

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.


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.

overhead photo of 25 Minute Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn

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!

overhead close up photo of 25 Minute Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn

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

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.



  • 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!


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. 
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  1. Hello,

    I have some stewing beef in the freezer I was hoping to use up for this recipe. Can I do this in the slow cooker? If so, what liquid would you suggest I add to keep this going for a few hours before it thickens up?

    Thank-you so much! I love all your recipes so much.

  2. My first time making anything with gochujang- delicious but very spicy. I’m a 2 when I order pad thai so in the future I would use only 2 tablespoons of gochujang- I substituted coconut aminos to lower the sodium with just a few dashes of soy sauce. Amazing flavor! Thank you for another wonderful recipe.

    1. Hey Brady,
      You will want to use Korean chili paste. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  3. 5 stars
    This is delicious! I served this to my family tonight and the first words out of my dad’s mouth were “The sauce on this chicken is amazing!!” Everyone in my house just loves your recipes. ?

    1. 5 stars
      Love love love this recipe. The perfect combo of spicy chicken with creamy crunchy corn. I had never used gochuchang until this recipe and am now finding every reason to use it.

      1. 5 stars
        Loved this!
        I didn’t have any chicken tonight so I used the steak I had already thawed out! I sliced thin and made recipe exactly as written!
        This was so yummy and a BIG hit!
        Will make it again!
        Thanks ?

  4. 5 stars
    Really delicious! The corn is a luxurious touch and I also add shredded raw carrots and cucumber. Also a little brown sugar to the bulgogi sauce because my gochujang was a bit harsh.

    1. Hey there,
      Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan

    1. Hey Mistie,
      Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  5. 5 stars
    We’ve made this multiple times. It’s a favorite of my family now! My teenage boys are learning to cook and enjoy helping me make it too. Thank you!

    1. Hey Catherine,
      Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan

    1. Hey Jane,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

    1. Hey Dana,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  6. The flavor was fantastic! I wonder if I reduced the sauce too much because it was super salty?

    1. Hey Sandra,
      Thanks so much for giving the recipe a try! Did you use low sodium soy sauce? Let me know how I can help! xTieghan

  7. 5 stars
    Made this last night. Everything about this recipe is fabulous. So tasty definitely going to be making this again.

  8. 5 stars
    Made this last night. Delish! I’ll will be making this again. It’s not fresh corn season here right now so I substituted 2 cups of frozen, thawed. It was a little wet so the corn didn’t brown — delicious anyway. I didn’t know if I would be able to find the Gochujang but was pleasantly surprised to find it in my grocery store. Thanks for another flavorful recipe.

    1. Hey Ann,
      Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan

  9. 3 stars
    The flavor on this is very good, but I used 2 TB of Gochujang (less than the recipe calls for) and it was still extremely spicy, so much so that I couldn’t eat it. Maybe I’ll try again next time with half a TB to start with.