Korean BBQ Chicken

Photo from Creme
de la Crumb

Korean flavors have never really been my go-to. They’ve always felt a little outside my comfort zone. Kind of like Indian food for me—I may not love everything, but the things I do love? I really love.

Enter bulgogi. A friend of mine, Paul, introduced me to it, and once I made his recipe at home, I was completely hooked. It quickly earned a spot in my regular rotation.

So when I stumbled across this recipe, it immediately caught my attention. It reminded me of those sweet, savory, slightly tangy bulgogi flavors—but with its own twist. If you’ve ever searched for “Korean BBQ,” you’ve probably noticed it’s more of a flavor profile than one exact recipe. There are lots of variations, each with its own little spin. Traditional bulgogi often includes pear in the marinade for sweetness and tenderness, but this version skips that and leans into a simple, familiar combination of soy sauce, sugar, vinegar, and sesame oil. Different approach, same delicious vibe.

Now, let’s talk about reality for a second—because this is where my version takes a turn. The recipe called for grilling, but Mother Nature had other plans. It was pouring rain, the wind was howling, and standing outside flipping chicken just wasn’t happening. So I pivoted.

Instead, I sautéed the chicken on the stovetop and added the sauce right in the pan. Honestly? It worked beautifully. 

The end result was incredibly flavorful—sweet, savory, and just a little bit s[icy. It’s one of those dishes that feels a little different from your usual routine, but still totally approachable. And for someone who doesn’t always gravitate toward Korean-inspired dishes, this one is absolutely a keeper.

Korean BBQ Chicken

Recipe from Crème De La Crumb

Serves 4

• 1 ½ pounds boneless skinless chicken breasts - cut into 1.5 inch pieces
• salt and pepper
• 1 teaspoon Asian five spice - optional
• 3 green onions - finely chopped
• steamed rice or cooked noodles for serving - optional

Korean BBQ sauce

• ½ cup low sodium soy sauce - see note
• ⅓ cup brown sugar
• 4 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon sriracha sauce - or 1 teaspoon crushed red pepper flakes
• 1 tablespoon minced garlic
• 2 tablespoons cold water + 2 teaspoons corn starch

Prepare the BBQ sauce

In a medium sauce pan over medium-high heat stir together soy sauce, brown sugar, rice vinegar, sesame oil, sriracha, and garlic. Bring to a boil.

In a small bowl stir together cold water and corn starch til dissolved. Stir into boiling sauce.

Remove from heat and divide between two bowls. Reserve one bowl for serving later.

Prepare the chicken

Skewer chicken onto metal or soaked wooden skewers.

Season chicken pieces with salt and pepper to taste, and Asian five spice if you have it.

Brush chicken all over with the Korean BBQ sauce (from one bowl – remember to reserve one bowl for serving).

GRILL over medium heat 8-10 minutes turning periodically and brushing with additional BBQ sauce after each turn.

Serve over rice or noodles with reserved sauce and garnish with green onions. Enjoy!