Flavorful Spicy Chicken Bulgogi (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
2 pounds boneless chicken thighs, cut into halves (can swap for chicken breast if preferred)
→ Marinade
02 -
2-3 tablespoons of gochugaru (Korean red pepper flakes)
03 -
2 tablespoons gochujang (Korean chili paste)
04 -
1 tablespoon of sugar (brown sugar works too)
05 -
3 tablespoons soy sauce
06 -
2 tablespoons mirin or rice wine
07 -
1 tablespoon sesame oil
08 -
2 tablespoons maesil chung or use pineapple juice
09 -
About 1/4 cup grated onion (1/4 of a medium onion)
10 -
2 tablespoons minced garlic
11 -
A couple of teaspoons of freshly grated ginger
12 -
1/2 teaspoon salt
13 -
A sprinkle of black pepper (adjust as you like)
→ Garnish
14 -
A couple of tablespoons chopped green onions
15 -
1 teaspoon sesame seeds
# Method:
01 -
Wash and drain the chicken pieces. Take off any fatty parts, then slice each thigh across the middle. For thicker sections, slice them open for even cooking.
02 -
Mix up all the marinade ingredients in a bowl. You’ll need the gochugaru, soy sauce, sugar, mirin, gochujang, sesame oil, maesil chung, grated onion, garlic, ginger, salt, and pepper. Stir until it’s smooth.
03 -
Coat the chicken entirely with the marinade. The longer you let it soak in the fridge, the better—it’s best overnight but a few hours will do in a pinch.
04 -
Fire up your grill to a medium-high setting and oil the grates a bit to avoid sticking. Grill each side of your chicken for about 4-6 minutes, or until the meat is fully cooked and slightly caramelized. Turn down the heat if it starts charring too much. If you don’t have a grill, you can cook it on a grill pan or skillet.
# Cook's Tips:
01 -
Spicy chicken bulgogi goes great with vegetables like mushrooms, zucchini, or onion. Toss the veggies in olive oil or sesame oil, season with salt and pepper, and grill them at the same time.