KOREAN BBQ CHICKEN SKIN
KOREAN BBQ CHICKEN FREE

KOREAN BBQ CHICKEN FREE

I’m using 2 teaspoons which is just enough to give the marinade a good amount of heat (a little gochujang goes a long way), but feel free to add an additional teaspoon or 2 if you like your bulgogi more fiery. Gochujang: Gochujang is a fermented Korean chili paste made from gochugaru (Korean red pepper flakes) that’s spicy, sweet, and nutty.Sugar: You can use granulated sugar, light brown sugar, or dark brown sugar if you like a richer caramel taste.If you are watching you salt intake, use low sodium soy sauce, or tamari if you have a gluten intolerance (make sure to also buy gluten-free gochujang). Soy sauce: Good old regular soy sauce will do for this recipe.Green onion: Chopped green onions are used as a garnish and to add color and a refreshing crunch.Napa cabbage or bok choy can also be used but lose their firmness very quickly once put on a grill, and aren’t as sweet. Cabbage: I like to use green cabbage for its natural sweetness and crunchy texture.

KOREAN BBQ CHICKEN SKIN

But feel free to use any part of a chicken you like if you prefer to leave the bones and skin on. Chicken: Boneless chicken thighs or chicken breasts are good for slicing and getting more flavor from the marinade.While the dish originated in the Northern areas of the Korean peninsula, it is just as popular in South Korea and can be found anywhere from upscale restaurants, street stalls, supermarkets, and home kitchens (often in the form of stir fries). It should be noted that seafood and tofu are also sometimes used to make bulgogi. And it worked really well! What Is Bulgogi Chicken?īulgogi, which literally means “fire meat”, is a popular Korean dish consisting of meats such as chicken, beef, or pork, that have been thinly sliced and marinated in a gochujang and soy sauce based barbecue sauce, and cooked on a grill. And since I don’t have an actual barbecue, I used a griddle pan instead to replicate the charred and smoky effect of an outdoor grill. I also grilled some cabbage on the side because it pairs beautifully with the sweet and smoky taste of Korean bbq chicken. And boy am I glad I did because the flavors came out tasting authentic and so punchy! They all looked so delicious I decided to borrow a little from each one and combine them to see what would happen. This chicken bulgogi recipe is a mix of three recipes I found online. I love meeting up friends over a shared meal of grilled meats and vegetables, while sipping on a cold beer and having fun conversations. These smoky, sweet, savory, nutty, and tender chicken pieces grilled with cabbage, are the perfect dish to serve over a bed of steamed with rice. Making chicken bulgogi is so easy! Bring the flavors of Korean bbq in your own kitchen with this easy recipe for dak bulgogi.