Spicy Chicken Bulgogi (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lbs of skinless chicken thighs, halved across the middle (breast meat will also do fine)
→ Marinade
02 -
3 tablespoons of soy sauce
03 -
2 tablespoons of chili paste (gochujang)
04 -
2 to 3 tablespoons of Korean red chili flakes (gochugaru)
05 -
1 tablespoon of either light or regular sugar
06 -
2 tablespoons of rice wine or mirin
07 -
2 tablespoons of maesil chung or use pineapple juice instead
08 -
1/4 of a medium-sized onion, finely grated (roughly 1/4 cup)
09 -
1 tablespoon of sesame oil
10 -
2 teaspoons of fresh ginger, grated
11 -
2 tablespoons of garlic, minced
12 -
A pinch of salt, around 1/2 teaspoon
13 -
Cracked black pepper to your liking
→ Garnish
14 -
A teaspoon of sesame seeds
15 -
2 tablespoons of scallions, finely chopped
# Instructions:
01 -
Give the chicken a good rinse and drain. Cut away any extra fat, then split each thigh in two. Thicker areas can be sliced thinner to make sure they cook evenly.
02 -
In a bowl, stir together the chili powder, sugar, soy sauce, rice wine, chili paste, maesil chung, sesame oil, grated onion, minced garlic, grated ginger, salt, and pepper until smooth.
03 -
Spread the marinade all over the chicken, making sure each piece is fully covered. Ideally, chill it in the fridge overnight, but a few hours is fine too if you're pressed for time.
04 -
Heat your grill to medium-high and lightly grease the grates. Cook the chicken 4–6 minutes on each side until they’re fully done with a slightly charred surface. Dial back the heat if the pieces start to burn. No grill? A pan or skillet works indoors, too!
# Notes:
01 -
This dish goes great with grilled veggies like zucchini, mushrooms, or onions. Just toss them in sesame or olive oil, season with salt and pepper, and cook them alongside the chicken.