Dak Bulgoki Chicken Bulgoki Recipes

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

Dak Bulgogi (Korean Barbeque Chicken) image

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

Ingredients

2 pounds bone-in chicken thighs
½ cup soy sauce
½ apple - peeled, cored, and chopped
1 tablespoon brown sugar
3 cloves garlic
1 teaspoon sesame oil
1 teaspoon gochugaru (Korean chile powder)
1 teaspoon minced fresh ginger root
1 teaspoon sesame seeds

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

Skillet Chicken Bulgogi image

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

Ingredients

¼ cup chopped onion
5 tablespoons soy sauce
2 ½ tablespoons brown sugar
2 tablespoons minced garlic
2 tablespoons sesame oil
1 tablespoon sesame seeds
½ teaspoon cayenne
salt and ground black pepper to taste
1 pound skinless, boneless chicken breasts, cut into thin strips

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

Dak Bulgogi (Korean Chicken Bulgogi) image

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.

Ingredients

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