Quick Chicken Bulgogi
A crunchy Korean comfort dish consisting of chicken pieces marinated in strong sweetness, soy sauce, garlic and ginger.
Ingredients
- 500 g boneless and skinless chicken thighs
- ½ tsp Korean chili paste (gochujang)
- 1 tsp Korean paprika powder or chili powder (optional)
- 1 tsp soy sauce
- 1 tsp minced garlic
- ½ tsp ground or grated ginger
- 1 tsp mirin (rice wine) (optional)
- 1 tsp corn syrup (mul-yeot) (optional)
- 1 tsp sesame oil
- ½ tsp black pepper
- Brown sugar, to taste
- Salt to taste
- Sesame seeds
- 2 spring onions or mint leaves
- slices carrot
Instructions
- Cut chicken thighs into little pieces or slice them thinly so they will cook very quickly and absorb marinades.
- Whisk together gochujang, soy sauce, ginger, garlic, sesame oil, black pepper, brown sugar, and optional mirin and corn syrup in a bowl.
- Marinate Chicken - Overlap one chicken over the marinade and the chicken in the marinade. The optimal marinating flavor is 2 hours (marinate the chicken overnight at refrigeration level); 15–20 minutes will taste better.
- Cook the Chicken - Place a pan over medium-high and oil within it. Heat and then add the marinated chicken in a single layer. Cook for 4–5 minutes on each side, turn, and cook the other 4–5 minutes, or golden brown, caramelized, and cooked.
- Garnish and Serve - Serve the chicken bulgogi and garnish with slices carrot, sesame seeds and spring onion or fresh mint leaves. Serve steaming hot over steamed rice, lettuce wraps, or as a Korean dish.