Chicken Bulgogi
Korean, Poultry
Ingredients
Chicken:
¼ cup low-sodium soy sauce, gluten free if needed
¼ cup grated white or yellow onion
3 tablespoons honey, or brown sugar
1 tablespoon gochujang, gluten free if needed
1 tablespoon minced garlic
1 tablespoon mirin or rice wine*
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
¼ teaspoon cracked black pepper
1 pound boneless skinless chicken thighs or breasts, cut into 1/4-inch thick slices
2 teaspoons grapeseed oil, or other neutral oil
To serve:
Cooked jasmine or basmati rice
Bibb lettuce leaves
Kimchi
Sesame seeds
Thinly sliced scallions
Ssamjang
Directions
Whisk together the soy sauce, onion, honey, gochujang, garlic, mirin, sesame oil, ginger and black pepper in a large bowl until combined.
Add the chicken and toss to coat; cover and refrigerate for at least 2 hours, ideally 4 hours, or up to overnight.
Grill method:
Heat a grill to high. Brush grill grate clean; brush grate with grapeseed oil to coat. Working in batches if needed, arrange sliced chicken on grill grate and cook just until cooked through and browned, about 1½ minutes per side.
Stove-top method:
Heat a cast-iron grill pan or cast-iron skillet over medium-high for 5 minutes. Brush pan with grapeseed oil and, working in batches, arrange chicken in a single layer in pan, making sure not to over crowd. Cook chicken until charred and just cooked through, 1½–2 minutes per side; transfer to a serving platter. Repeat cooking process with remaining chicken.
Optional:
Reserve the marinade and transfer to a small saucepan. Bring mixture to a boil over medium-high heat; cook until slightly thickened, about 3 minutes. Serve sauce with bulgogi.
Serve chicken bulgogi with rice, butter lettuce cups, kimchi, scallions, sesame seeds, and ssamjang, if desired.
Notes
If you don’t have mirin or rice wine, you can use rice vinegar and a bit more honey.