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Korean Chicken Bulgogi

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Have I mentioned how Filipinos love Korean dishes just like this Chicken Bulgogi? The sweet-salty-spicy flavors seem to appeal to most Pinoys. With the recent limited supplies in groceries, I was left with few choices of meat cuts and dinner ideas. I bought skinless chicken thighs that were fast flying off the shelf, I noticed.

I wanted to cook  a Korean chicken dish, similar to what we enjoyed when we ate out in the past. It was thinly-sliced, cooked in a sweet-salty, slightly spicy glaze. One sample bite, held up from a tray of sampling dishes to lure customers was not enough. We kept going back to eat more samples, till we ended up going to the restaurant and ordered the entire dish. It was Korean Chicken Bulgogi,  or dak bulgogi, I learned later.

Bulgogi in Korean literally means ‘fire meat’, according to Korean food experts. It is a Korean-style grilled or roasted dish. To my delight, it was quick and easy to prepare. We’re still on lockdown here in our state. But I’m not always in the kitchen. So, this fast-cooking meal was ideal. You only need to marinate the meat a few hours, or even overnight. The ingredient list is short and has items that may be in your pantry or are readily available. Instead of the roasting or grilling the way this entrée is famous for, I cooked the chicken stovetop in the griddle skillet.

The hiss and the sizzle from the griddle skillet were tempting and irresistible. The sweet aroma was intoxicating and filled the air. I sliced the shiny chicken into bite-sized pieces.  I finished it off by pouring the sauce all over the chicken cuts, then served it with rice. If lockdown life was always this superb, then we may never want to leave the house. Be safe, friends!

Korean Chicken Bulgogi

My Korean Chicken Bulgogi used boneless, skinless chicken thighs. I tried to recreate a favorite restaurant version by marinating the chicken in a sweet marinade for a few hours. Then, I pan-fried the chicken cutlets in a grilled skillet on the stove-top. It was a fast, easy meal and it was superb served with rice. This was inspired by a recipe from Koreanbapsang.com. Serves 2 to 4.
Prep Time3 hrs
Cook Time15 mins
Total Time3 hrs 15 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino, Korean
Keyword: Korean Chicken Bulgogi
Servings: 2 people
Calories: 377kcal
Author: Asian in Ameria

Equipment

  • Large Grill Skillet; or a large regular skillet or wok

Ingredients

  • 1 pound chicken thighs, boneless, skinless You can also use skin-on pieces.

For Marinade:

  • 4 Tablespoons soy sauce
  • 1 Tablespoon calamansi or lemon juiece
  • 2 Tablespoons brown sugar
  • 1 Tablespoon honey
  • 1 Tablespoon rice wine or use white wine
  • ½ cup chicken broth
  • 6 cloves garlic peeled; minced fine
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

For cooking:

  • 4 Tablespoons vegetable oil

For garnish:

  • 1 teaspoon sesame seeds

For serving:

  • steamed rice

Instructions

  • Wash the chicken pieces in cold, running water. Set aside.
  • To marinate chicken: In a large bowl, combine the marinade ingredients: Soy sauce, calamansi (or lemon) juice, brown sugar, honey, rice wine, garlic, ginger, sesame oil, salt and pepper. Mix well.
    Add the chicken and marinate for 3 hours or overnight. Keep covered in the refrigerator while marinating.
  • When ready to cook, remove the chicken pieces from the marinade. Reserve the marinade. Set the liquid aside.
    To cook: In a large, grill pan, over medium-high heat, add the vegetable oil.
    When oil is hot enough. add the chicken pieces. Cook the chicken pieces thoroughly, about 8 to 10 minutes, turning the pieces to cook evenly. Lower the heat to medium if the skillet becomes too hot. You don't want the pieces to burn because of the sugar and honey content in the marinade.
    When the chicken is cooked, transfer to a chopping board and slice into bite-sized pieces, about 1-2 inches in length each.
    Pour the reserved marinade into the skillet. Add the 1/2 cup chicken broth. When the liquid boils and is slightly reduced in about 1 to 2 minutes, return the sliced cooked chicken. Mix well.
    Garnish with sesame seeds. Serve warm with rice.

Nutrition

Serving: 1g | Calories: 377kcal | Carbohydrates: 27g | Protein: 5g | Fat: 29g | Saturated Fat: 23g | Sodium: 3179mg | Potassium: 112mg | Fiber: 1g | Sugar: 21g | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

 

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