DAK BULGOGI RECIPES
DAK BULGOGI (KOREAN BBQ CHICKEN) RECIPE | SIDECHEF
If you like sweet and savory bulgogi flavor but don’t like red meat, this one’s for you! Bulgogi is a marinated meat dish made with thin slices of beef. Dak bulgogi is a variation made with chicken. Dak means chicken.
Provided by Korean Bapsang
Categories Low-Carb Protein Packed Kid-Friendly Comfort Food Budget-Friendly One-Pot Dairy-Free Shellfish-Free Full Meal Egg-Free Fridge Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free FeaturedShoppable
Total Time 2700S
Yield 2
Number Of Ingredients 11
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, ProteinContent 23.5 g, FatContent 8.6 g, CarbohydrateContent 11.2 g, FiberContent 0.3 g, SugarContent 9.7 g, SodiumContent 763.9 mg, SaturatedFatContent 1.6 g, TransFatContent 0 g, CholesterolContent 106.6 mg, UnsaturatedFatContent 0.4 g
DAK BULGOGI (KOREAN CHICKEN BULGOGI) RECIPE - FOOD.COM
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.
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 432.9, FatContent 16.5, SaturatedFatContent 3.4, CholesterolContent 188.9, SodiumContent 1707.5, CarbohydrateContent 19.9, FiberContent 0.6, SugarContent 16, ProteinContent 48.2
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DAK BULGOGI (KOREAN CHICKEN BULGOGI) RECIPE - FOOD.COM
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.
From food.com
Total Time 55 minutes
Calories 432.9 per serving
From food.com
Total Time 55 minutes
Calories 432.9 per serving
- 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.
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Reviews 3
Total Time 30 minutes
Cuisine Korean
Calories 433 calories per serving
- "1. Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide). 2. Mix the marinade ingredients in a bowl until the sugar has dissolved. 3. Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator. 4. 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.)"
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DAK BULGOGI (KOREAN BBQ CHICKEN) RECIPE BY JASON ...
We have been meaning to do this dish for a while but didn't want to deal with cutting up chicken thighs for 20 minutes. But being the dutiful man and cook of the household, I decided to get my hands dirty and cut up some chicken things. In order to get a that single cut of "steak" from the thigh, it actually takes some precision and some knife handling skills (luckily all fingers still intact). But after all that peeling, deboning, cutting, and lastly marinating it was all worth it. We got the savory sweet flavors that bulgogi marinades are known for but made better with the tender and juicy thighs soaked overnight. The key though to making the dish perfect is to cook them on medium heat rather than the high setting; otherwise they will char (because of the sweet marinade) quickly without the insides being cooked properly (which is never good with chicken). We served them with Boston bibb lettuce and some dipping sauces. These will be perfect when we start to grill outside during our picnic outings. ^^
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Reviews 5
Total Time 40 minutes
Cuisine Korean
Calories 447 per serving
- 1.Peel off thigh skins by hand (if you're strong enough) or with paring knife. Trim off excess fat. Cut into one single "steak" piece working around the bone. Save smaller pieces for cooking as well. Rinse thighs under cold water while removing outer film and slime. Set aside in a large mixing bowl. 2.Pulse the marinade ingredients in a food processor until smooth. 3.Coat the chicken pieces with the marinade. Marinate overnight in the refrigerator or a minimum of 6~12 hours. With a skewer or toothpick, piercing the thighs for extra marinade absorption is optional. 4.Preheat a skillet or non stick pan over medium heat. Add the chicken thighs and cook for about 15~ 20 minutes or until cooked through. To ensure fully cooked thighs, use a meat thermometer and check for a reading of 165-170°F. 5.Transfer to a serving plate and garnish with scallion strips. Enjoy!@ *If there is extra marinade sauce, adding near the end of cooking will give the thighs extra flavor. Do not add until the very end otherwise it will burn/char the thighs because of the sugars in the marinade.
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DAK BULGOGI (KOREAN BBQ CHICKEN) - KOREAN BAPSANG
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