Spicy Korean Chicken Bulgogi (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds boneless chicken thighs, cut in half crosswise (chicken breast can be substituted)
→ Marinade
02 -
2-3 tablespoons Korean red chili pepper flakes (gochugaru)
03 -
1 tablespoon sugar or light brown sugar
04 -
3 tablespoons soy sauce
05 -
2 tablespoons rice wine or mirin
06 -
2 tablespoons Korean red chili paste (gochujang)
07 -
2 tablespoons maesil chung or pineapple juice
08 -
1 tablespoon sesame oil
09 -
1/4 medium onion, grated (about 1/4 cup)
10 -
2 tablespoons minced garlic
11 -
2 teaspoons grated ginger
12 -
1/2 teaspoon salt
13 -
Black pepper to taste
→ Garnish
14 -
2 tablespoons chopped scallions
15 -
1 teaspoon sesame seeds
# Instructions:
01 -
Start by rinsing and draining the chicken pieces. Remove any excess fat, then cut each thigh in half crosswise. If there are any particularly thick parts, cut them open to ensure even cooking.
02 -
In a mixing bowl, combine all marinade ingredients until well blended. This includes the gochugaru, sugar, soy sauce, rice wine, gochujang, maesil chung, sesame oil, grated onion, garlic, ginger, salt, and pepper.
03 -
Thoroughly coat the chicken pieces with the marinade. For best results, let it marinate in the refrigerator overnight, but a few hours will work if you're short on time.
04 -
Preheat your grill to medium-high heat and lightly oil the grates. Grill the chicken for 4-6 minutes per side until it's cooked through and has a nice caramelized exterior. If you notice the chicken starting to burn, reduce the heat. Alternatively, you can use a grill pan or skillet indoors.
# Notes:
01 -
This spicy chicken bulgogi pairs perfectly with grilled vegetables like onions, zucchini, or mushrooms. Simply toss your chosen vegetables with olive oil or sesame oil, season with salt and pepper, and grill alongside the chicken.