Bulgogi Chicken Food

CHICKEN BULGOGI RECIPE

Steps:

• MAKE BULGOGI MARINADE: Option 1: blend all marinade ingredients in food processor, immersion blender or blender for 1 minute until smooth. Option 2: Finely chop pear and green onion, then mix well with the remaining ingredients in a medium bowl.
• PREPARE CHICKEN: Lay chicken thighs on cutting board. Pound them to an even thickness with the heel of your hand or bottom of a small saucepan. Trim excess fat (no need to obsess as most will burn off).
• MARINATE CHICKEN: Pour marinade into large zipper lock bag or bowl along with chicken. Toss chicken around to ensure meat is well covered with marinade. Seal bag or cover bowl and place in fridge for 2-4 hours (up to 12 hrs). If short on time, marinate on counter at room temperature for 30-45 minutes).
• MAKE GLAZE/SAUCE: Remove chicken from bag/bowl and pour reserved marinade into a small saucepan. I like to strain it through a sieve but that's optional. Boil marinade on medium-high heat for 2-3 minutes to eliminate impurities and thicken it slightly. If you doubled the amount of marinade, you will need to boil it for 4-5 minutes.
• GRILL CHICKEN (see Note 3 for pan sear method): Clean grill and spray with oil (or dip paper towel in oil and brush on grill grates). Heat BBQ to medium high (about 450F/232C). Pat chicken with a paper towel. Brush on a bit of glaze on one side. Sprinkle lightly with salt. Grill chicken for 2-3 minutes on first side. Flip over, brush on a little more glaze. Continue grilling for another 2-3 minutes, depending on thickness. Don't over cook the chicken (if thin, 2 minutes per side is likely fine). Temp should be 160F/71C.
• SERVE: Remove to platter or cutting board and brush on more glaze if you have any left. Serve in lettuce wraps or over white rice or brown rice. Garnish with chopped green onions, chives and/or sesame seeds if desired.

SKILLET CHICKEN BULGOGI

Steps:

• Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
• Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.

BULGOGI CHICKEN RECIPE

Steps:

• Gather the ingredients.
• Slice chicken thighs into strips that are 1 to 2 inches wide and several inches long. For smaller thighs, just slice in half lengthwise.
• Combine other ingredients in a large bowl and mix well.
• Add chicken strips to marinade and stir to coat thoroughly. Cover and refrigerate for several hours or overnight.
• Preheat a grill to medium-high heat for searing. Grill marinated chicken strips for 2 to 3 minutes per side, depending on their thickness.
• When fully cooked, remove to a platter and top with sliced green onion tops.

BULGOGI

Steps:

• MARINADE: Cut meat across the grain into very thin slices and then narrow strips. Combine soy sauce, sesame oil, garlic, ginger, pepper or chili, sesame seeds and green onions. Marinate beef at least 3 hours, refrigerated. Remove beef from the marinade. Cook to desired doneness.

PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI

Steps:

• Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
• Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
• Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
• Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
• Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

BULGOGI

Steps:

• Slice the semi-frozen beef into 1/8-inch-thick slices.
• Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
• Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
• Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
• Garnish with sesame seeds.