DAK BULGOGI (KOREAN CHICKEN BULGOGI)

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Dak Bulgogi (Korean Chicken Bulgogi) image

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

1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, trimmed of fat
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon rice wine or 1 tablespoon mirin
1 tablespoon garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame oil
1/4 teaspoon black pepper
1 teaspoon sesame seeds

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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