Dak Bulgoki Chicken Bulgoki Recipes

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DAK BULGOGI (KOREAN CHICKEN BBQ)



Dak Bulgogi (Korean Chicken BBQ) image

Delicious chicken bulgogi!

Provided by Hyosun

Categories     Main

Number Of Ingredients 11

1 pound boneless chicken thigh and/or breast.
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon brown sugar (Use regular sugar if unavailable )
1 tablespoon honey (or 1 - ⅓ more tablespoons brown sugar)
1 tablespoon rice wine (or mirin or white wine)
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon sesame oil
pinch black pepper
1/2 teaspoon sesame seeds

Steps:

  • Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide). If you want to use this recipe for outdoor grilling, cut the chicken into larger pieces and marinate longer. Double (or triple) the recipe as needed.
  • Mix the marinade ingredients in a bowl until the sugar has dissolved.
  • Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
  • Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)

DAK BULGOGI (KOREAN BARBEQUE CHICKEN)



Dak Bulgogi (Korean Barbeque Chicken) image

In order to get that single flat steak cut from the chicken thigh, it actually takes some precision and some knife handling skills. But all that peeling, deboning, cutting, and marinating is all worth it. I got the savory sweet flavors that bulgogi marinades are known for but made even better with the tender and juicy thighs that were soaked overnight. Serve this with a bunch of Boston/Bibb lettuce, garnished with scallion strips.

Provided by mykoreaneats

Categories     World Cuisine Recipes     Asian     Korean

Time 6h25m

Yield 4

Number Of Ingredients 9

2 pounds bone-in chicken thighs
½ cup soy sauce
½ apple - peeled, cored, and chopped
1 tablespoon brown sugar
3 cloves garlic
1 teaspoon sesame oil
1 teaspoon gochugaru (Korean chile powder)
1 teaspoon minced fresh ginger root
1 teaspoon sesame seeds

Steps:

  • Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.
  • Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.
  • Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.
  • Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Transfer thighs to a serving plate and garnish with sesame seeds.

Nutrition Facts : Calories 435 calories, Carbohydrate 9.5 g, Cholesterol 141.4 mg, Fat 25.3 g, Fiber 1 g, Protein 40.5 g, SaturatedFat 6.8 g, Sodium 1939.9 mg, Sugar 5.7 g

DAK BULGOGI (KOREAN CHICKEN BULGOGI)



Dak Bulgogi (Korean Chicken Bulgogi) image

This is a very easy recipe and one that I love to make. Bulgogi means fire meat in Korean and is traditionally cooked on a grill or over an open flame. Chicken doesn't stand up well to this kind of treatment so it is pan fried.

Provided by Member 610488

Categories     Lunch/Snacks

Time 55m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, trimmed of fat
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon rice wine or 1 tablespoon mirin
1 tablespoon garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame oil
1/4 teaspoon black pepper
1 teaspoon sesame seeds

Steps:

  • Cut the chicken into 2 inch x 1 inch pieces.
  • In a bowl, mix all of the ingredients together except for the chicken until the sugar has dissolved. Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
  • Preheat a skillet over medium-high heat. Add the chicken pieces, reserving the marinade. Cook until slightly browned and cooked through, about 2 minutes per side.
  • The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade 1 tablespoon at a time when the pan gets dry. If needed, reduce the heat to avoid burning.
  • Remove from the heat and serve immediately. Options for serving include lettuce wraps with a dollop of ssamjang (spicy wrapping sauce) or doenjang (soybean paste), your choice of salad or as a side dish along with a bowl of rice.

DAK BULGOGI (KOREAN BBQ CHICKEN)



Dak Bulgogi (Korean BBQ Chicken) image

Dak bulgogi is a delicious, easy-to-make Korean chicken dish that's perfect for any night of the week. The sweet and savory bulgogi flavor makes this dish irresistible, and you'll love how quick and easy it is to prepare. Dak bulgogi is sure to become a family favorite!

Provided by Korean Bapsang

Categories     Budget-Friendly     Low-Carb     Protein Packed     Kid-Friendly     Comfort Food     One-Pot     Dairy-Free     Shellfish-Free     Full Meal     Egg-Free     Fish-Free     Fridge     Peanut-Free     Tree Nut-Free     Tomato-Free     Stove     Featured Shoppable

Time 45m

Yield 2

Number Of Ingredients 11

1 pound Boneless, Skinless Chicken Thigh
3 tablespoon Soy Sauce
1 tablespoon Lemon Juice
1 tablespoon Brown Sugar
1 tablespoon Honey
1 tablespoon Rice Wine
1 clove Garlic
1 teaspoon Fresh Ginger
1 tablespoon Sesame Oil
1 pinch Ground Black Pepper
1 teaspoon Sesame Seeds

Steps:

  • Rinse Boneless, Skinless Chicken Thigh (1 pound). Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2 inches long and 1 inch wide).
  • Mix the Soy Sauce (3 tablespoon), Lemon Juice (1 tablespoon), Brown Sugar (1 tablespoon), Honey (1 tablespoon), Rice Wine (1 tablespoon), Garlic (1 clove), Fresh Ginger (1 teaspoon), Sesame Oil (1 tablespoon), Ground Black Pepper (1 pinch), and Sesame Seeds (1 teaspoon).
  • Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
  • Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. Reduce heat if it starts to burn.
  • Serve while warm and enjoy!

Nutrition Facts : Calories 225 calories, Protein 23.8 g, Fat 8.5 g, Carbohydrate 11.0 g, Fiber 0.2 g, Sugar 9.8 g, Sodium 774.8 mg, SaturatedFat 1.6 g, TransFat 0 g, Cholesterol 106.6 mg, UnsaturatedFat 0.3 g

(KOREAN BBQ CHICKEN) DAK BULGOGI RECIPE - (4.3/5)



(Korean BBQ Chicken) Dak Bulgogi Recipe - (4.3/5) image

Provided by á-6184

Number Of Ingredients 12

Marinade:
1 pound boneless chicken thigh and/or breast.
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
1 tablespoon honey (or 1-1/3 more tablespoons brown sugar)
1 tablespoon rice wine (or mirin)
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon sesame oil
pinch black pepper
1 teaspoon sesame seeds

Steps:

  • Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide). Mix the marinade ingredients in a bowl until the sugar has dissolved. Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator. Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)

DAK BULGOGI (KOREAN BARBEQUE CHICKEN)



Dak Bulgogi (Korean Barbeque Chicken) image

In order to get that single flat steak cut from the chicken thigh, it actually takes some precision and some knife handling skills. But all that peeling, deboning, cutting, and marinating is all worth it. I got the savory sweet flavors that bulgogi marinades are known for but made even better with the tender and juicy thighs that were soaked overnight. Serve this with a bunch of Boston/Bibb lettuce, garnished with scallion strips.

Provided by mykoreaneats

Categories     Korean Recipes

Time 6h25m

Yield 4

Number Of Ingredients 9

2 pounds bone-in chicken thighs
½ cup soy sauce
½ apple - peeled, cored, and chopped
1 tablespoon brown sugar
3 cloves garlic
1 teaspoon sesame oil
1 teaspoon gochugaru (Korean chile powder)
1 teaspoon minced fresh ginger root
1 teaspoon sesame seeds

Steps:

  • Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.
  • Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.
  • Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.
  • Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Transfer thighs to a serving plate and garnish with sesame seeds.

Nutrition Facts : Calories 435 calories, Carbohydrate 9.5 g, Cholesterol 141.4 mg, Fat 25.3 g, Fiber 1 g, Protein 40.5 g, SaturatedFat 6.8 g, Sodium 1939.9 mg, Sugar 5.7 g

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