Spicy Chicken Bulgogi (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds skinless, boneless chicken thighs, halved crosswise (chicken breast works too)
→ Marinade
02 -
2 tablespoons Korean red chili paste (gochujang)
03 -
2-3 tablespoons Korean chili flakes (gochugaru)
04 -
1 tablespoon light brown sugar or regular sugar
05 -
3 tablespoons soy sauce
06 -
2 tablespoons mirin or rice wine
07 -
2 tablespoons maesil chung (or pineapple juice as a swap)
08 -
1 tablespoon toasted sesame oil
09 -
1/4 cup grated onion (about a quarter of a medium one)
10 -
2 teaspoons freshly grated ginger
11 -
2 tablespoons minced garlic
12 -
1/2 teaspoon salt
13 -
A dash of black pepper
→ Garnish
14 -
1 teaspoon sesame seeds
15 -
2 tablespoons sliced green onions
# Instructions:
01 -
Wash and pat dry the chicken. Trim any visible fat, then slice each thigh in half crosswise. Make additional cuts on thicker parts so they cook evenly.
02 -
Mix up all the marinade ingredients in a bowl. This includes gochugaru, gochujang, sugar, soy sauce, rice wine, maesil chung, sesame oil, grated onion, garlic, ginger, salt, and a pinch of pepper.
03 -
Coat the chicken completely in the marinade. Let it soak up the flavors overnight in the fridge if possible. A few hours will do in a pinch.
04 -
Heat up your grill to medium-high and brush some oil on the grates. Cook the chicken for 4-6 minutes on each side, making sure it’s fully cooked and a little charred. If it starts charring too much, lower the heat. A grill pan or skillet indoors works fine as well!
# Notes:
01 -
Pair this spicy, flavorful bulgogi with grilled vegetables like mushrooms, zucchini, or sliced onions. Coat them with olive or sesame oil, season with salt and pepper, and cook alongside the chicken for an easy match.