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.
KOREAN BULGOGI TACO RECIPE
Provided by Food Network
Categories main-dish
Time 3h35m
Yield 12 to 15 tacos
Number Of Ingredients 19
Steps:
- Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
- In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
- Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
- For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
- For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
- For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
- Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
- On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.
CHICKEN AND MUSHROOM BULGOGI LETTUCE WRAPS
The savory Korean bulgogi marinade in this recipe is made with pantry items and livens up just about anything you put it on. Here, the soy-scallion-ginger marinade is used on boneless, skinless chicken thighs, but it can also be brushed on tofu, zucchini or bell peppers for a satisfying vegetarian meal. As the meat cooks, the marinade caramelizes into a sweet-salty sticky glaze that coats the chicken. Serving the grilled chicken and vegetables in lettuce cups is a fun way to enjoy the meal. Korean condiments like kimchi and gochujang are traditional bulgogi accompaniments, but shredded cabbage, salsa or even guacamole would also work. Leftovers can be refrigerated overnight, then chopped and tossed with salad greens.
Provided by Kay Chun
Categories dinner, lunch, poultry, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine soy sauce, scallions, garlic, ginger, sugar, pepper and 2 tablespoons oil and mix well. Add chicken and onions and toss to evenly coat. Let stand for 15 minutes.
- Heat a cast-iron griddle or grill pan over medium-high and lightly grease with oil. Toss mushrooms in remaining 1 tablespoon oil. Arrange half of the chicken, onions and mushrooms in a single layer. Grill until chicken is caramelized and cooked through, turning all ingredients every few minutes, 8 to 10 minutes. Transfer to serving plate. Repeat with remaining chicken and vegetables.
- Serve chicken bulgogi, onions and mushrooms with lettuce leaves for wrapping. Fill lettuce cups with rice (if using), chicken and vegetables. Top with any combination of kimchi, gochujang and sesame oil. Wrap and enjoy.
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