Asian•gourmet

Spicy Chicken Bulgogi

Chicken thighs marinated in a spicy, flavorful Korean marinade and grilled to perfection!

Ingredients

Quantities are shown as originally provided.

2 pounds boneless chicken thigh (You can use chicken breast if you want)
2 to 3 tablespoons gochugaru (고추가루), Korean red chili pepper flakes
1 tablespoon sugar (or light brown sugar) (or your favorite sugar substitute)
3 tablespoons soy sauce
2 tablespoons rice wine or mirin (white wine is good too)
2 tablespoons gochujang (고추장), Korean red chili pepper paste
2 tablespoons maesil chung, 매실청 (or 2 to 3 tablespoons pineapple juice or grated apple)
1 tablespoon sesame oil
1/4 medium onion, grated (about 1/4 cup)
2 tablespoons minced garlic
2 teaspoons grated ginger
1/2 teaspoon salt
pepper to taste
2 tablespoons chopped scallions
1 teaspoon sesame seeds

1
Rinse chicken pieces. Drain. Trim off excess fat. Cut each chicken thigh in half crosswise. Cut open any thick parts.
2
Combine the marinade ingredients in a bowl and mix well.
3
Coat the chicken with the marinade. Marinate for a few hours (preferably overnight) in the refrigerator.
4
Preheat a lightly oiled grill over medium high heat. When hot, add the chicken pieces. Cook until cooked through and slightly caramelized, about 4 to 6 minutes each side. Reduce the heat if the chicken starts to burn. You can also cook the chicken indoor on a grill pan or in a skillet.