Spicy Grilled Chicken Bulgogi

Spicy Grilled Chicken Bulgogi

Preparation: 40 min | Cooking: 20 min | Marinade: 3 h

INGREDIENTS

  • 2 lbs (1 kg) boneless, skinless chicken breasts
  • 2/3 cup julienned red peppers
  • 165 ml (2/3 oz.) Green peppers, cut into julienne
  • 1 2/3 cup peeled and minced white onions
  • 3 green onions, thinly sliced ​​into rings
  • A few pinches of sesame seeds
  • Sesame leaves, in sufficient quantity (optional)
  • 1 or 2 leaf lettuce, leaves separated
  • 1 cup of sticky rice, cooked
  • Kimchi, to taste

Marinade

  • 1/2 cup chilli paste (gochujang)
  • 3 tbsp. tablespoon soy sauce
  • 5 c. tablespoon of sugar
  • 3 tbsp. tablespoon of mirin
  • 5 c. tablespoon rice wine (or half sake, half water)
  • 1 C. garlic, peeled and grated
  • 2 tbsp. peeled and grated ginger
  • 1 C. onion, peeled and grated
  • 1 C. sesame oil
  • 1 C. 1/2 teaspoon ground pepper

Ssamjang (spicy sauce)

  • 1/2 cup chilli paste (gochujang)
  • 1/3 cup Korean soybean paste (or miso)
  • 1 C. garlic, peeled and grated
  • 1 C. onion, peeled and grated
  • 3 tbsp. tablespoon of sugar
  • 1/2 cup water
  • 3 tbsp. sesame oil
  • 2 tbsp. sesame seeds

Preparation

  • In a large bowl, combine all the marinade ingredients.
  • Cut the chicken breasts into thin slices (opposite the grain).
  • Add the chicken slices to the marinade and mix well.
  • Marinate in the refrigerator for at least 3 hours.
  • Heat a large skillet over high heat. Remove excess marinade from the chicken slices and place them in the hot pan (do not overload the pan for best results). Sear for a few minutes on each side, until well toasted.
  • Add the peppers and white onion. Continue cooking for a few minutes, until the vegetables are tender but still crunchy.
  • Place the cooked chicken and vegetables in a serving dish and sprinkle with the green onions and sesame seeds.
  • For the ssamjang sauce, put all the ingredients in a small saucepan. Bring to a boil and remove from heat.
  • To serve, place a sesame leaf (optional) on a lettuce leaf. Add a little rice, kimchi and a few pieces of chicken and sautéed vegetables. Roll the leaves to seal the ingredients inside.
  • Enjoy with ssamjang sauce.
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