Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn

This Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn is an explosion of bold, savory, and spicy flavors. Tender chicken is marinated in a classic bulgogi-style sauce, then grilled to perfection and paired with buttery, garlicky corn tossed in a fiery chili seasoning. It’s a flavor-packed dish that brings the heart of Korean barbecue right to your table.

Why You’ll Love This Recipe

This dish is the perfect marriage of smoky, caramelized Korean-style grilled chicken and creamy, spicy corn. The bulgogi marinade infuses the chicken with sweet and savory umami, while the garlic butter corn adds a spicy, rich side that complements the meat beautifully. It’s easy enough for a weeknight meal but impressive enough for entertaining. Plus, it brings a delicious cultural twist to your dinner rotation.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken thighs or breasts
• Soy sauce
• Brown sugar
• Sesame oil
• Garlic, minced
• Ginger, grated
• Gochujang (Korean chili paste)
• Rice vinegar
• Green onions
• Black pepper
• Sesame seeds (optional for garnish)

For the spicy garlic butter corn:

• Corn kernels (fresh, canned, or frozen)
• Unsalted butter
• Garlic, finely minced
• Gochugaru (Korean red pepper flakes) or chili powder
• Salt
• Sugar (optional, to balance heat)
• Chopped parsley or green onion for garnish

directions

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, green onions, and black pepper.
2. Add chicken to the marinade and mix until fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Heat a grill or skillet over medium-high heat. Cook marinated chicken for 5–7 minutes on each side or until fully cooked and slightly charred.
4. Remove chicken from heat and let rest for a few minutes before slicing.
5. While the chicken rests, melt butter in a pan over medium heat. Add garlic and sauté until fragrant, about 1 minute.
6. Add corn, gochugaru or chili powder, salt, and a pinch of sugar. Cook for 3–5 minutes, stirring occasionally, until the corn is heated through and well-coated.
7. Serve sliced chicken over rice or lettuce with a generous side of spicy garlic butter corn. Garnish with sesame seeds and green onions if desired.

Servings and timing

Serves: 4
Prep time: 15 minutes
Marinate time: 1 hour (or overnight for best flavor)
Cook time: 20 minutes
Total time: approx. 1 hour 35 minutes (with marination)

Variations

• Swap chicken for thinly sliced beef or pork for a more traditional bulgogi.
• Use tofu or mushrooms for a vegetarian version.
• Add mozzarella to the corn for a Korean street food-style cheesy corn twist.
• Spice it up further with sliced jalapeños or sriracha in the corn.
• Try grilling corn on the cob instead of using kernels for a smoky side.

storage/reheating

Store leftover chicken and corn separately in airtight containers in the refrigerator for up to 3–4 days. Reheat the chicken in a skillet over medium heat or microwave until warmed through. The corn can be reheated in a pan with a splash of water or butter, or microwaved in short intervals.

FAQs

What is bulgogi sauce made of?

Bulgogi sauce typically contains soy sauce, sugar, sesame oil, garlic, ginger, and sometimes gochujang or pear puree for sweetness and depth.

Can I bake the chicken instead of grilling it?

Yes, you can bake it at 400°F (200°C) for 20–25 minutes or until cooked through, then broil for a few minutes to get that charred finish.

What does gochujang taste like?

Gochujang is a fermented Korean chili paste with a complex flavor: spicy, sweet, savory, and slightly tangy.

Can I make this dish less spicy?

Absolutely. Simply reduce or omit the gochujang in the marinade and use less gochugaru or chili powder in the corn.

What kind of corn should I use?

Fresh is best, but canned or frozen corn works well too. Just be sure to drain and pat dry canned corn to avoid excess moisture.

Is this dish gluten-free?

It can be made gluten-free by using tamari or gluten-free soy sauce and ensuring the gochujang brand is gluten-free.

Can I meal prep this?

Yes! Marinate the chicken ahead of time and cook the corn fresh or in advance. Store everything separately and assemble just before eating.

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine, but be careful not to overcook it as it can dry out more easily than thighs.

What side dishes go well with this?

Serve with steamed rice, kimchi, pickled vegetables, or a simple cucumber salad for a complete Korean-inspired meal.

Can I freeze the marinated chicken?

Yes, the marinated raw chicken can be frozen for up to 2 months. Thaw in the refrigerator overnight before cooking.

Conclusion

Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn is a mouthwatering fusion of bold flavors and satisfying textures. The sweet-savory marinade on the chicken combined with the buttery heat of the corn makes this a memorable meal that’s easy to prepare and sure to please a crowd. Whether you’re exploring Korean cuisine or just want something new and flavorful, this recipe delivers every time.

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