Chicken Bulgigi (Korean BBQ Chicken)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 green onions, plus more to garnish
- 1/2 yellow onion
- 2-3 Korean dried chilies (or peperoncino, Vietnamese dried chili)
- 1.5 lb (600g) boneless, skinless chicken thighs (or breasts)
- 2 tbsp neutral-tasting oil
- Generous pinch of toasted sesame seeds (optional), to garnish
- 2-3 cups hot cooked rice, about 1 cup (210g) for each serving
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 2 tbsp mirin
- 1 tbsp light corn syrup
- 1 tbsp minced garlic
- 1 tbsp toasted sesame oil
- Black pepper, to taste
Instructions
- 1
Cut the green onions into bite-sized pieces. Cut the onion into thin slices.
- 2
Cut the dried chilies into large chunks. (If you use Peperoncino or Vietnamese dried chili, you can skip this step.)
- 3
Cut the chicken into bite-sized pieces. Set aside.
- 4
Combine all the marinade ingredients in a large mixing bowl and mix well. Add the chicken and gently massage it. Cover and let it sit in the fridge for at least 30 minutes.
- 5
In a wok (or pan), heat the oil (2 tbsp) over medium heat. Once it gets nice and hot, add the green onions (save some for garnish) and make some green onion oil. Add the dried chilies and stir it around for 1 minute.
- 6
Remove the chicken from the marinade and add it to the wok. Increase the heat to high. Cook, stirring occasionally, for 5 to 7 minutes or until the chicken is golden brown.
- 7
Add the onion and stir-fry for 1 minute. Transfer it to a serving plate. Garnish with green onions and sesame seeds (if using). Serve it with a bowl of hot rice. Enjoy!