KoreanBakedChickenCuisineMainsMeatQuick & Easy

Chicken Bulgogi (Korean BBQ Chicken)

20 mins Cook
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You can also cook chicken bulgogi, the Korean BBQ chicken, and you’ll be surprised how amazing chicken tastes.

Ramsha Baig

Chicken bulgogi is an easy and short Korean BBQ fowl recipe made with gochujang. you may grill this barely sweet and savoury chicken, broil it inside the oven, or pan-fry it.

If you hear the phrase, Bulgogi, you immediately think of the famous Korean beef dish. However, Bulgogi doesn’t restrict to red meat. You can also cook chicken bulgogi, the Korean BBQ chicken, and you’ll be surprised how amazing chicken tastes.

Bulgogi can be made with soy sauce based seasoning, which has its personal precise savoury taste, but I regularly want to enjoy my chicken bulgogi seasoned with gochujang (Korean chilli paste). Typically, boneless skinless chicken thigh meat is favoured over breast.

Usually  chicken bulgogi is cooked on a grill, however you may additionally use a different cooking method; along with broiling or pan-frying. Either way, this Korean barbecue chicken is one of the smooth Korean dinner recipes.

WHAT DOES BULGOGI MEAN?

“Bul” means fire and “gogi” means meat in Korean. As it explains, chicken bulgogi means chicken meat barbecued over a fire.

That’s why so many Korean restaurants have an open grill in the middle of each serving table. It’s there to cook the meat at your table so that you can enjoy a live Bar b q right away. Bulgogi is unique to the Korean food culture that you don’t find elsewhere.

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MORE COOKING METHODS FOR CHICKEN BULGOGI

  1. Grill: Brush the hot grill grates with oil and lay the chicken on top. Grill for 3-4 minutes each side turning only once.
  2. Broil: Put an oven shelving 5-6 inch below the heat source, preheat the oven to broil. Place a greased cooling rack on a large baking sheet (half sheet size), lay the chicken pieces without overlapping. Broil 4-5 minutes on each side. Make sure to keep an eye on your chicken so that you don’t char them too much.
  3. Pan-Fry: Heat a tablespoon of oil on a non-stick surface skillet over high heat, add chicken pieces without crowding the space. You might need to pan-fry chicken in batches. Cook for 3-4 minutes per side until chicken is fully cooked. If the sauce burns and starts sticking to the skillet, wipe it out with a wet kitchen paper.
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CHICKEN BULGOGI (KOREAN BBQ CHICKEN)

CHICKEN BULGOGI (KOREAN BBQ CHICKEN)

ramsha
You can also cook chicken bulgogi, the Korean BBQ chicken, and you'll be surprised how amazing chicken tastes.
prep time
20 mins
cooking time
20 mins
servings
2
total time
40 mins

Equipment

Ingredients

  • 6 chicken thighs, boneless & skinless

  • 3 tbsp Korean chilli paste (gochujang)

  • 1 tbsp Korean chilli flakes (gochugaru), optional

  • 1 tbsp soy sauce

  • 2 tbsp light brown sugar

  • 1 tbsp minced garlic

  • 1 tsp ginger paste

  • 1 tbsp Korean corn syrup (mulyeot)

  • 1 tbsp sweet rice wine (mirim), optional

  • 1 tbsp sesame oil

  • 1/2 tsp black pepper

  • 5-6 Korean perilla leaves (kkatnip), thinly sliced, to garnish, optional

  • 1 tbsp toasted sesame seeds to garnish

Instructions

1

Step 1

Out a piece of plastic wrap over chicken thighs and pound with a meat hammer to stretch and tenderise & set apart.
2

Step 2

In a massive mixing bowl, blend together gochujang, gochugaru (if the use of), soy sauce, brown sugar, garlic, ginger, corn syrup, rice wine, sesame oil, and pepper. Add chicken thighs and toss collectively to coat lightly. allow the chicken to relax at room temperature for 10 to 15 minutes.
3

Step 3

Preheat the oven to broil; surround an oven shelving to 4-6 inch underneath the warmth source. Grease a cooling rack with a sprig of oil and place on top of a large baking pan (half of sheet length) lined with foil.
4

Step 4

Spread the chicken pieces at the rack without overlapping. Broil 3-4 minutes or till the floor is barely charred. turn the chicken to the alternative aspect and broil for some other 4-5 minutes or until the chicken is perfectly cooked. Keep an eye fixed at the chicken so you do not get it burn.
5

Step 5

Reduce the thighs right into chunk size chunks and serve in a dish. Garnish with chopped parsley leaves and toasted sesame seeds. Serve hot with rice.

Notes

You can either Cook it in Oven or Griller
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