Dak Bulgogi Korean Barbeque Chicken Recipes

DAK BULGOGI (KOREAN CHICKEN BBQ)

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 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!

DAK BULGOGI (KOREAN BBQ CHICKEN)

Steps:

• Mix everything in a freezer bag and marinate for at least an hour.
• Cook the meat on a barbecue or in a pan on the stove.