Pineapple Dak Bulgogi Pineapple Korean Bbq Chicken Recipes

DAK BULGOGI (KOREAN BARBEQUE CHICKEN)

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.

DAK BULGOGI (KOREAN BBQ CHICKEN)

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!