chicken bulgogi

Easy Korean BBQ Chicken (Chicken Bulgogi) Recipe.

Chicken Bulgogi

450 g chicken thigh

Tbsp soy sauce (, regular)

brown sugar

Tbsp rice wine

Sprite ((alternatively

Tbsp minced garlic

tsp minced ginger

tsp sesame oil

black pepper

Cut the chicken into bite size pieces. (If grilling, prepare it according to your grill type and your preference.) 

Combine all the marinade ingredients in a bowl and mix them well. Pour it over the meat. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor. You can certainly marinate it for a lot shorter time, but the chicken will be less flavorful.

Cook the chicken over a well heated skillet. (If grilling, cook the chicken following your grill manual.) Do not add the leftover marinade. (I use a slotted spoon to minimize the marinade transfer.)  Sizzle both sides of chicken over medium high heat then reduce the heat to medium until the chicken is fully cooked.In the mean time, boil over the leftover marinade in a separate sauce pan for 2-3 mins over medium high heat, stirring occasionally. Sieve through any excess fat and undesirable pieces from the sauce. Set the sauce aside.

Serve. Glaze the sauce over the chicken.

chicken thigh (or chicken breast, 600 grams)

onion

green onion

Korean dried chilies (or Pepperoncino/ Vietnamese chili pepper, etc)

Tbsp regular soy sauce

Tbsp oyster sauce

Tbsp sugar

Tbsp Mirin (미림 or any cooking wine)

Tbsp corn syrup

Tbsp sesame oil

sesame seeds (optional)

Chop some green onions into bite-sized pieces.

Slice 1/2 of an onion. 

Cut some dried chilies into nice, little chunks. If you want to reduce the spicy level, remove the seeds.

Cut 600 grams of chicken into bite-sized pieces. Set it aside.

Prep Ingredients

In a large mixing bowl, put 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 2 tablespoons of Mirin, 1 tablespoon of corn syrup, 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, a few shakes of black pepper and give it a good mix.

Pour it over your chicken and give it a good massage. To deepen the flavor, let it sit in the fridge for at least 30 minutes.

Make Marinade

Put some oil in a pan and place it over medium heat. Once it gets nice and hot, add the green onions and make some green onion oil. (Save some green onions for garnish.)

Add in your dried chilies and stir this around for 1 minute.

Add in your chicken. Change the heat to high heat and stir everything together.

When the chicken is just about done, add in your onions. Toss it around for about 1 minute.

Transfer it to a serving plate. Finish it off with some green onions and sesame seeds. Serve with a bowl of hot rice. Enjoy~!

Cook Chicken Bulgogi

Chicken bulgogi is an easy and quick Korean chicken BBQ to prepare on a busy weeknight. You can grill, broil in the oven, or pan-fry. Plus, 15+ more delicious and authentic Korean recipes to prepare and enjoy at home.

15+ Easy and Authentic Korean Recipes: Chicken Bulgogi

chicken thighs (boneless & skinless)

Korean chili paste (gochujang)

Korean chili flakes (gochugaru) (optional)

soy sauce

tbsp minced garlic

tsp ginger puree

Korean corn syrup (mulyeot)

sweet rice wine (mirim) (optional)

tbsp sesame oil

tsp black pepper

Korean perilla leaves (kkatnip) (thinly sliced, to garnish, optional)

sesame seeds

Out a piece of plastic wrap over chicken thighs and pound with a meat hammer to stretch and tenderize; set aside.

In a large mixing bowl, mix together gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, rice wine, sesame oil, and pepper. Add the chicken thighs and toss together to coat evenly. Let the chicken rest on a room temperature for 15 minutes.

Preheat the oven to broil; place an oven shelving to 5-6 inch below the heat source. Grease a cooling rack with a spray oil and place on top of a large baking pan (half sheet size) lined with foil.

Spread the chicken pieces on the rack without overlapping. Broil 4-5 minute or until the surface is slightly charred. Turn the chicken to the other side and broil for another 4-5 minutes or until the chicken is fully cooked. Keep an eye on the chicken so that you don&#039;t char them too much.

Cut the chicken thighs into a bite size chunks and place in a serving dish. Garnish with thinly sliced perilla leaves and toasted sesame seeds. Serve hot with rice.

https://content.jwplatform.com/videos/eHMrraf7.mp4

Chicken bulgogi is an easy and quick Korean dish to prepare on a busy weeknight. You can cook this slightly sweet and savory chicken dish over a grill, broil in the oven, or pan-fry.

Chicken Bulgogi, Korean Chicken BBQ

Chicken bulgogi is an easy and quick Korean chicken BBQ to prepare on a busy weeknight. You can grill this slightly sweet and savory chicken dish, broil it in the oven, or pan-fry it.

Chicken Bulgogi (Korean Chicken BBQ)

In a large mixing bowl, mix together gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, corn syrup, rice wine, sesame oil, and pepper. Add the chicken thighs and toss together to coat evenly. Let the chicken rest on a room temperature for 15 minutes.

Gochujang Chicken is a one-pot meal in which chicken is marinated with Korean spice paste, then cooked and served alongside pickled cucumber.

Gochujang Chicken (Korean Spicy Chicken)

chicken thighs (or breast halves)

olive oil (for cooking)

water (adjust to cooker requirement)

Soy Sauce

Gochujang (Korean chili paste)

Honey

Garlic Paste

Ginger Paste

rice Vinegar (or apple cider vinegar)

pear apple

salt (optional. Adjust to taste)

onion (sliced thin)

English cucumbers

¼ white onion, thinly sliced

green onions, very thinly sliced

garlic paste (½ garlic clove grated on microplane)

salt

gochugaru (Korean hot pepper flakes) (or gochujang)

rice vinegar (or Apple Cider Vinegar)

sesame oil

sugar (adjust

white jasmine rice

water

Butter lettuce head for Lettuce Cups

If using an English cucumber, cut in half, lengthwise, and then cut diagonally into thin slices. If using Persian cucumbers, simply cut diagonally into thin slices. Slice onions and green onion, and grate half a garlic clove on a microplane.

Combine all the pickling ingredients listed under &#39;Spicy Cucumber Salad&#39; and toss the cucumbers and onions in it.  Refrigerate for 30 minutes. This time allows all the flavors to blend well.  Serve it cold! 

Oi Muchim (Spicy Cucumber Salad)

In a large mixing bowl, prepare marinade by mixing together everything listed under &quot;marinade&quot;. Add chicken and mix well. Refrigerate chicken for 30 minutes to an hour.

Heat oil in the Instant Pot on SAUTE mode. Add the chicken along with the marinade. Add very little water as the chicken and marinade would also release liquid while cooking.

Optional Step: If you want to cook pot-in-pot rice, place a trivet in the center of the pot, on top of the chicken. In an oven-safe bowl, combine rinsed rice, water, and salt. Place that on top of the trivet. 

Close the lid and set the vent to sealing position. Hit Cancel. Select Manual or Pressure Cook and set the timer for 6 minutes at high pressure.

When the cooking is done, wait for 10 minutes then manually release the pressure. When the pin drops, open the lid.

Transfer the chicken to a cutting board. Let it rest for 5 minutes, then slice thinly. If you want to thicken the sauce, turn on SAUTE and simmer for 2-3 minutes until it thickens to your liking. Add the sliced chicken back to the pot and stir to coat it with the sauce.

Serve with pickled cucumber over rice, or, lettuce cups for a low-carb option.

Gochujang Chicken

You can make this bulgogi in a stovetop as well.  Follow the steps above to marinate the chicken.  Heat a heavy bottom skillet on medium high heat and dump everything in.  Cover and cook for 10 minutes, remove lid and cook till chicken is tender and the sauce is thickened to your liking.

Stovetop Recipe

https://www.youtube.com/watch?v=ypIFcSCNuTA

Gochujang Chicken is a spicy, sweet, and tangy one-pot meal served with a quick pickled cucumber salad. 

Full Recipe: https://spicecravings.com/instant-pot-korean-spice-chicken

Make this Korean spicy chicken in the Instant Pot and serve it with jasmine rice following the pot-in-pot cooking method, or lettuce cups for a flavor-packed, low-carb meal.

#spicecravings #koreanchicken #gochujang #chickenandrice #chickenrice #onepotmeal #onepotmeals #asianfood #instantpotrecipes

Gochujang Chicken - Spicy Korean Chicken

Top 5 chicken bulgogi recipes from across the web

The most viewed chicken bulgogi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Bulgogi

Chicken Bulgogi

15+ Easy and Authentic Korean Recip...

Chicken Bulgogi (Korean Chicken BBQ...

Gochujang Chicken (Korean Spicy Chi...

Top 5 chicken bulgogi recipes from across the web

The most viewed chicken bulgogi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Bulgogi

Chicken Bulgogi

15+ Easy and Authentic Korean Recip...

Chicken Bulgogi (Korean Chicken BBQ...

Gochujang Chicken (Korean Spicy Chi...

The most viewed chicken bulgogi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine