SKILLET CHICKEN BULGOGI
This is a quick and easy, but very tasty meal. You can substitute the chicken with beef or pork for variety. My wife and I absolutely love this recipe, and it only takes 30 minutes with very few dirty dishes! Serve over rice.
Provided by daveparks4
Categories World Cuisine Recipes Asian Korean
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 13.2 g, Cholesterol 69.2 mg, Fat 11.6 g, Fiber 0.7 g, Protein 27.5 g, SaturatedFat 2.1 g, Sodium 1230 mg, Sugar 9.1 g
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 MADE WITH KIWI-ONION SAUCE
Korean marinated beef served in a lettuce leaf. This is a stir-fry version, though bulgogi can also be grilled. Use sirloin tip, T-bone or flank steak; firming it up in the freezer before slicing allows it to be cut very thin. Use sesame oil in the kiwi-onion sauce--NOT toasted sesame oil, which is something different. Good served with your favorite Asian dipping sauce (I favor taylortwo's "My Korean Dipping Sauce"--Recipe #50692, made with lower-sodium soy sauce and with the garlic doubled). Marinating time of at least 2 hours not included in prep time.
Provided by echo echo
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Toss beef slices with 1 Tbs sugar; let sit about 20 minutes.
- Meanwhile prepare sauce: Process onion and kiwi in blender or food processor. Add soy sauce through pepper and process briefly. Add sesame oil in a gradual stream while continuing to process. Taste and adjust seasonings: add a little more soy sauce if more saltiness is desired or more sugar for added sweetness.
- Toss beef with garlic, scallions and marinade, mixing thoroughly to distribute marinade evenly.
- Marinate, covered, in the refrigerator at least 2 hours or up to overnight.
- Stir-fry in skillet or wok over high heat about 2 minutes until the beef is cooked through.
- Place 1/4 of the bulgogi and 1/4 of the rice in each lettuce leaf and roll up.
- If desired, serve with dipping sauce.
Nutrition Facts : Calories 812.3, Fat 32.6, SaturatedFat 10.1, Cholesterol 77.1, Sodium 1081.1, Carbohydrate 95.3, Fiber 4.5, Sugar 13.6, Protein 30
GLUTEN FREE BULGOGI
From You Won't believe it's Gluten-Free by Roben Ryberg. I am not a huge fan of onions so I was hestitant to try this, but boy am I glad I did. Note timing does not include time to marinade
Provided by Az B8990
Categories Meat
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the steak, across the grain, into very, very, thin strips.
- Place in a large resealable plastic bag or large glass bowl. Add the marinade ingredients. Allow to marinate in the fridge for at least 4 hours or overnight.
- Before cooking, slice the onion into narrow, wedgelike pieces.
- Heat a large skillet over high heat with the oil.
- Discard the marinade from the beef. Add the beef and onions to the pan. Stir fry over high heat until cooked through, about 5 minutes.
- Garnish with spring onions.
Nutrition Facts : Calories 310.2, Fat 11.3, SaturatedFat 2.4, Cholesterol 64.6, Sodium 1066.5, Carbohydrate 23.7, Fiber 1, Sugar 19.5, Protein 28.3
BULGOGI RICE BOWL
Make and share this Bulgogi Rice Bowl recipe from Food.com.
Provided by Mebriella
Categories Steak
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the marinade ingredients in a large bowl.
- If using packaged pre-sliced meat, separate the slices.
- Add the meat, onion, and scallions to the marinade.
- Toss gently, with hands, to mix everything well.
- Marinate for 30 minutes to an hour in the fridge.
- Heat a skillet over medium high heat.
- Add the meat along with any remaining marinade. (Do this in two batches as to avoid crowding the skillet.).
- Cook the meat for about a minute. Then, add the optional vegetables and a desired amount of the extra sauce.
- Stir-fry for an additional 2 - 3 minutes until the meat and vegetables are cooked. Serve over rice.
Nutrition Facts : Calories 84.7, Fat 3.8, SaturatedFat 0.5, Sodium 797.3, Carbohydrate 10.7, Fiber 0.4, Sugar 8.6, Protein 1.9
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.
CHICKEN BULGUR SKILLET
This recipe has an odd combination of sweet and savory spices but it works to produce a dish with a very delicate flavor. In my opinon, you are going to get a lot more than 6 servings. The bulgur makes it very filling.
Provided by budgiesntiels
Categories Grains
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook chicken in oil over medium heat until no longer pink. Remove chicken from skillet and keep warm.
- In the same skillet, stir-fry carrots, onion, nuts, caraway seeds and cuminfor 3-4 minutes, or until the onion starts to brown.
- Stir in bulgur. Gradually, add the broth.
- Bring to a boil over medium high heat. Reduce the heat.
- Add raisins or dried cranberries, salt, cinnamon and chicken.
- Cover, and simmer 12-15 minutes or until bulgur is tender.
BULGOGI
Bulgogi is one of the classic Korean BBQ dishes. But it's also very useful for adding Korean beef to other dishes like bibimbap, or making mashup dishes like Korean-inspired tacos or quesadillas. The secret to hand slicing the meat into paper-thin slices is to freeze it until semi-firm, about 3 hours. It will still be semi-pliable but very firm and easier to slice. You can also buy the beef pre-sliced at any Korean market. This marinade can be used with other cuts of beef, including rib-eye, New York strip or filet mignon.
Provided by Jet Tila
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
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.
More about "skillet chicken bulgogi food"
SKILLET CHICKEN BULGOGI - WORLD COOKING RECIPES
From worldcookingrecipes.net
Reviews 7
SKILLET CHICKEN BULGOGI - HEALTHIGUIDE.COM
From healthiguide.com
SKILLET CHICKEN BULGOGI - REVIEW BY CHANTELLE GLAVIN ...
From allrecipes.com
4.7/5
HOW TO MAKE EASY KOREAN BULGOGI CHICKEN - WHISK IT REAL GUD
From whiskitrealgud.com
KITCHENS | SKILLET CHICKEN BULGOGI TILUSA COOK
From kitchensapp.biz
KOREAN SPICY CHICKEN BULGOGI RECIPE | OMSOM – OMSOM
From omsom.com
CHICKEN BULGOGI - AUTOIMMUNE WELLNESS
From autoimmunewellness.com
SKILLET CHICKEN BULGOGI - REVIEW BY ALEGLER - ALLRECIPES.COM
From allrecipes.com
RECIPE REVIEW: BULGOGI SLIDERS - FOOD NEWS
From foodnewsnews.com
CHICKEN BULGOGI (KOREAN BBQ CHICKEN) | BEYOND KIMCHEE
From beyondkimchee.com
SKILLET CHICKEN BULGOGI - REVIEW BY ANGELA - ALLRECIPES.COM
From allrecipes.com
SKILLET CHICKEN BULGOGI - VIDEO DAILYMOTION
From dailymotion.com
SKILLET CHICKEN BULGOGI PHOTOS RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN BULGOGI - DAVID LEBOVITZ
From davidlebovitz.com
CHICKEN BULGOGI | RECIPE | CHICKEN BULGOGI, BULGOGI RECIPE ...
From pinterest.ca
EASY BULGOGI CHICKEN — UNWRITTEN RECIPES
From unwrittenrecipes.com
SKILLET CHICKEN BULGOGI - REVIEW BY MAMALISA - ALLRECIPES.COM
From allrecipes.com
BULGOGI TACO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SKILLET BULGOGI - TODAY'S PARENT
From todaysparent.com
KOREAN BEEF BULGOGI - WOK & SKILLET
From wokandskillet.com
[HOMEMADE] SKILLET BISCUIT CHICKEN POT PIE : FOOD
From reddit.com
SKILLET CHICKEN BULGOGI - REVIEW BY AKRILL - ALLRECIPES.COM
From allrecipes.com
CHICKEN BULGOGI | CANADIAN LIVING
From canadianliving.com
CHICKEN NOODLE SKILLET RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AIR FRYER BULGOGI BEEF RECIPE - MAGIC SKILLET
From magicskillet.com
3 BULGOGI CHICKEN TIPS: RECIPE, WHY IT'S SO POPULAR AND ...
From anayokota.com
BULGOGI: SUPER SAVORY KOREAN GRILLED MEAT · I AM A FOOD BLOG
From iamafoodblog.com
DAK BULGOGI (KOREAN BBQ CHICKEN) - KOREAN BAPSANG
From koreanbapsang.com
KOREAN CHICKEN BULGOGI [DAK BULGOGI] | THE SUBVERSIVE TABLE
From thesubversivetable.com
KOREAN SPICY CHICKEN BULGOGI - LIFE IS SHORT, EAT SWEET
From lifeisshorteatsweet.wordpress.com
EASY KOREAN BEEF BULGOGI - CHEF ALLI
From chefalli.com
SPICY PORK BULGOGI RECIPE - FOR SPICY FOOD LOVERS - CHISEL ...
From chiselandfork.com
SKILLET CHICKEN BULGOGI (ALLRECIPES) | ELKE'Z RECIPEZ
From elkezrecipes.wordpress.com
SPICY KOREAN BBQ CHICKEN BULGOGI – DAK BULGOGI
From wandercooks.com
SKILLET CHICKEN BULGOGI - REVIEW BY SANDRA DOUCETTE ...
From allrecipes.com
LOW SODIUM SPICY PORK (BEEF, OR CHICKEN) BULGOGI
From sans-salt.com
CHICKEN BULGOGI: HOW TO MAKE THE BEST KOREAN BBQ CHICKEN
From sidechef.com
BULGOGI CHICKEN - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love