Chicken Bulgogi Food
DAK BULGOGI (KOREAN BARBEQUE CHICKEN)
In order to get that single flat steak cut from the chicken thigh, it actually takes some precision and some knife handling skills. But all that peeling, deboning, cutting, and marinating is all worth it. I got the savory sweet flavors that bulgogi marinades are known for but made even better with the tender and juicy thighs that were soaked overnight. Serve this with a bunch of Boston/Bibb lettuce, garnished with scallion strips.
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 6h25m
Yield 4
Number Of Ingredients 9
Steps:
- Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.
- Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.
- Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.
- Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer thighs to a serving plate and garnish with sesame seeds.
Nutrition Facts : Calories 435 calories, Carbohydrate 9.5 g, Cholesterol 141.4 mg, Fat 25.3 g, Fiber 1 g, Protein 40.5 g, SaturatedFat 6.8 g, Sodium 1939.9 mg, Sugar 5.7 g
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.
Nutrition Facts : Calories 355 kcal, Carbohydrate 13 g, Cholesterol 184 mg, Fiber 1 g, Protein 39 g, SaturatedFat 4 g, Sodium 857 mg, Sugar 9 g, Fat 17 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
DAK BULGOGI (KOREAN CHICKEN BULGOGI)
This is a very easy recipe and one that I love to make. Bulgogi means fire meat in Korean and is traditionally cooked on a grill or over an open flame. Chicken doesn't stand up well to this kind of treatment so it is pan fried.
Provided by Member 610488
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken into 2 inch x 1 inch pieces.
- In a bowl, mix all of the ingredients together except for the chicken until the sugar has dissolved. Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
- Preheat a skillet over medium-high heat. Add the chicken pieces, reserving the marinade. Cook until slightly browned and cooked through, about 2 minutes per side.
- The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade 1 tablespoon at a time when the pan gets dry. If needed, reduce the heat to avoid burning.
- Remove from the heat and serve immediately. Options for serving include lettuce wraps with a dollop of ssamjang (spicy wrapping sauce) or doenjang (soybean paste), your choice of salad or as a side dish along with a bowl of rice.
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