Chicken Bulgogi
Please scroll down to the view the step-by-step photo tutorial and the printable recipes for this scrumptious chicken bulgogi and Korean potato salad:
Dear friends, my family and I love Korean food. We particularly enjoy the moist and sweetly spicy dish, “chicken bulgogi.” I’m sharing the recipe that I created by combining several other recipes and distilling my favorite elements from each of them. It features two ingredients that you may not be able to find readily in your local grocery store, so I am linking options to purchase them online (via Amazon) here (gojuchang paste) and here (gochugaru flakes). If you have an asian grocery store near you, you may want to check to see if they carry them. I was able to find the gochujang paste in the international foods aisle of my local “Kroger” store. However, I was unable to find the red pepper flakes and ended up ordering them from Amazon.
I am also providing a recipe for a quick and easy Korean potato salad that is a refreshing and light counterpoint to the rich flavors in the chicken. Just add a steaming bowl of fragrant jasmine rice and you have a flavorful and healthy dinner!
Chicken Bulgogi
Ingredients
- 2 lbs boneless skinless chicken things (cut into Β½" x 2" strips)
- 1Β½ Tbsp Korean red peper flakes (gochugaru)
- 1Β½ Tbsp sugar
- 3 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1- 1Β½ Tbsp Korean red chili pepper paste (gochujang)
- 1 tsp honey
- 2 Tbsp corn syrup
- 1 Tbsp sesame oil
- Β½ Tbsp ginger paste
- Β½ Tbsp garlic paste
Instructions
- In a large bowl, mix all the marinade ingredients together.
- Slice the chicken into strips (Β½" x 2"). I use kitchen shears to cut the slices.
- Add the chicken strips to the marinade and refrigerate for a minimum of 2 hours ( I aim for 6-8 hours).
- Heat some vegetable oil in a frying pan or cast iron skillet.
- Cook the chicken in batches on medium heat, ensuring not to overcrowd the the pieces so they caramelize slightly. Cook for approximately 8-10 minutes or until the chicken is cooked through. Toss a few times while sautΓ©ing.
- Serve immediately over jasmine rice and garnish with scallions and sesame seeds if desired.
Korean Potato Salad
Ingredients
- 1 lb julienned or shredded potatoes ( I use frozen hash browns, thawed to room temperature)
- Β½ lb julienned or shredded carrots
- Β½ cup fresh or frozen peas
- Β½ cup mayonnaise
- 3 Tbsp rice wine vinegar
- Β½ cup chopped chives
- ΒΌ cup chopped scallions
Instructions
- Cook potato and carrots in salted boiling water until barely tender (about 5 minutes). Add the peas for the last minute of cooking.
- Drain quickly and rinse with cold water.
- Whisk mayonnaise and rice wine vinegar together and mix into the vegetables. Add chopped chives and scallions.
- Refrigerate until time to serve.
