Korean Bbq Chicken Dak Bulgogi Recipe 435

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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.)

KOREAN BBQ CHICKEN



Korean BBQ Chicken image

Korean BBQ Chicken (Dak Gogi) - juicy and delicious BBQ chicken served with an amazing Korean spicy dipping sauce. Serve with rice and lettuce leaves.

Provided by Rasa Malaysia

Categories     Korean Recipes

Time 25m

Number Of Ingredients 17

2 lbs. (1 kg) boneless, skinless chicken thighs
1/2 cup sesame oil
3 tablespoons soy sauce
3 tablespoons light corn syrup, mul yut
1/3 cup shallots, finely chopped
4 teaspoons finely grated peeled fresh ginger
4 teaspoons minced garlic
4 teaspoons mirin
2 teaspoons Korean red chile flakes, gochugaru or crusted red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup thinly sliced scallions
2 tablespoon thinly sliced fresh long red chiles or big pinch of Korean chile threads
1 teaspoon roasted sesame seeds
16 lettuce leaves, washed and dried
4 cups cooked white rice
Ssamjang sauce

Steps:

  • In a large bowl, mixing all the ingredients of the Marinade together.
  • Add the chicken to Marinade, make sure to stir coat the chicken evenly. Cover and refrigerate for 2 hours.
  • Fire up the grill, brush a bit of oil on the surface. Grill the chicken until they turn golden brown and charred on both sides. Removed from grill cut crosswise into 1 1/2-inch thick strips. Serve immediately with the Alongside.

Nutrition Facts : Calories 399 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 56 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 4 people, Sodium 1404 milligrams sodium, Sugar 16 grams sugar, UnsaturatedFat 0 grams unsaturated fat

BULGOGI (KOREAN BBQ)



Bulgogi (Korean BBQ) image

This is one of the most well known Korean foods...very delicious and if you have been around this dish... never forget. Also, if you eat with rice..wooh...yummy. Try, you gonna love it.

Provided by WUCHONG KELLER

Categories     World Cuisine Recipes     Asian     Korean

Time 1h35m

Yield 4

Number Of Ingredients 10

1 cup soy sauce
½ cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips

Steps:

  • In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
  • Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Nutrition Facts : Calories 439 calories, Carbohydrate 24.3 g, Cholesterol 100.6 mg, Fat 17.5 g, Fiber 1.8 g, Protein 44.2 g, SaturatedFat 5.8 g, Sodium 3820.3 mg, Sugar 16.4 g

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

KOREAN BBQ CHICKEN



Korean BBQ Chicken image

This easy Korean BBQ Chicken is bright, flavorful, and has a kick of spice. Paired with an irresistibly delicious sauce that can be doubled as a marinade, this recipe is sure to become a staple at your dinner table.

Provided by Joanna Cismaru

Categories     Dinner

Time 40m

Number Of Ingredients 11

¼ cup soy sauce (low sodium)
¼ cup honey
1 tablespoon olive oil
2 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon sriracha
4 cloves garlic (minced)
1 tablespoon ginger (fresh, minced)
4 pound chicken drumsticks
1 tablespoon sesame seeds
1 tablespoon cilantro (or parsley, chopped)

Steps:

  • Preheat the oven to 375 F °.
  • Make the sauce: Mix the soy sauce, sriracha, garlic, ginger, honey, sesame oil, olive oil, and rice wine vinegar in a bowl and set aside.
  • Bake the chicken: Place the chicken in a large baking dish and pour the sauce over each piece. Flip the pieces to ensure they're fully covered in sauce. Bake for 20 minutes, brush or baste the chicken with the sauce from the pan, then bake for another 15 to 20 minutes or until the thickest piece registers 165F degrees in the middle.
  • Garnish: Sprinkle the chicken generously with sesame seeds and chopped cilantro. Let the chicken rest for 5 minutes before serving.

Nutrition Facts : ServingSize 2 drumsticks, Calories 313 kcal, Carbohydrate 11 g, Protein 27 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 140 mg, Sodium 468 mg, Fiber 1 g, Sugar 9 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.)

KOREAN BBQ CHICKEN



Korean BBQ Chicken image

Succulent chicken in a thick, flavorful Korean bbq sauce that's done cooking in less than 15 minutes!

Provided by Toni Dash

Categories     Main Course

Time 28m

Number Of Ingredients 16

⅓ cup low sodium Soy sauce (regular or gluten-free)
2 tablespoons Ketchup
½ teaspoon Cumin
½ teaspoon Garlic powder
1 teaspoon Paprika
½ teaspoon Ginger powder
1 tablespoon Rice Wine Vinegar
1 tablespoon Honey
2 tablespoons Light Brown Sugar
2 teaspoons Sriracha
⅓ cup Chicken broth
1 tablespoon Cornstarch
2 tablespoons Sesame oil
2 pounds boneless skinless Chicken Breasts (cut into 1-inch pieces)
sesame seeds (optional garnish)
sliced green onion/scallions (optional garnish)

Steps:

  • Combine the sauce ingredients in a small bowl: soy sauce, ketchup, cumin, garlic powder, paprika, ginger powder, rice vinegar, honey, brown sugar and sriracha. Whisk to mix together.
  • Combine the chicken broth and cornstarch; whisk to fully combine and dissolve the cornstarch.
  • Heat the oil in a large skillet (preferably non-stick) over medium heat. Add the chicken and cook 4 minutes, until white on the outside. The chicken should not be fully cooked at this point.TIP: allow the chicken to sit for about 20 seconds before stirring to cook on another side (vs stirring constantly).
  • Add the sauce to the skillet. Stir to coat the chicken. Cook for 3 minutes.
  • Pour the broth and cornstarch mixture over the chicken. Continue cooking for 4-6 minutes or until the chicken is cooked thoroughly and the sauce has thickened.
  • Serve over rice with a sprinkle of sesame seeds and sliced scallions!

Nutrition Facts : Calories 393 kcal, Carbohydrate 17 g, Protein 50 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 1167 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

DAK BULGOGI (KOREAN BBQ CHICKEN)



Dak Bulgogi (Korean BBQ Chicken) image

Time 2h20m

Yield 4

Number Of Ingredients 12

1 pound Chicken Breast (thinly sliced)
1/2 cup gochujang
5 cloves garlic (grated)
1 inch ginger (grated)
1 small onion (grated)
1 Asian pear (grated)
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
2 green onions (chopped)
1/4 teaspoon pepper
1 tablespoon sesame seeds (toasted and crushed)

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.

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