Korean bulgogi chicken

    (129)
    30 min

    Bulgogi translates as 'fire meat' and this is my quick and easy version of the Korean dish. We prefer it with chicken but you could use pork fillet or steak. Serve over rice.


    3 people made this

    Ingredients
    Serves: 4 

    • 1/2 onion, very finely chopped
    • 75ml soy sauce
    • 2 tablespoons soft brown sugar
    • 1 tablespoon minced garlic
    • 2 tablespoons sesame oil
    • 1 tablespoon sesame seeds
    • 1/2 teaspoon cayenne
    • salt and ground black pepper, to taste
    • 450g skinless, boneless chicken breasts, sliced into thin strips

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt and black pepper together in a bowl until smooth.
    2. Cook and stir chicken and marinade together in a large pan over medium-high heat until chicken is cooked through, about 15 minutes.

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    Reviews & ratings
    Average global rating:
    (129)

    Reviews in English (90)

    by
    24

    We loved this. I used only 2 T. sugar and doubled the soy sauce and the garlic because I had a bit more than a pound of chicken. Kept the other ingredients as written. I served this over fried noodles. To make the noodles I used 8 oz of cooked angel hair rough chopped into a hot pan with 1/4 cup butter and. 2 T peanut oil. Sprinkle with 2 chopped green onions and garlic salt. Fry until golden. Mix with steamed broccoli. Serve serve the bulgogi over top of the noodle. 5 stars. Chicken had AMAZING FLAVOR. Nice and spicy.  -  05 Jan 2015  (Review from Allrecipes US | Canada)

    by
    10

    Followed the recipe exactly, and this was amazingly delicious. Wow. We served it with lettuce cups. FANTASTIC. 5+ stars.  -  18 Jan 2015  (Review from Allrecipes US | Canada)

    by
    7

    We thought this was extremely tasty, though it didn't really taste much like bulgogi to me due to not being cooked on an open flame. It was still extremely delicious. I wound up finishing mine on a sheet pan in the oven so I could broil it to crisp up the skin a bit, and also bc it was sort of stewing in my 12-inch skillet. I think in the future I'd just broil it right from the get-go, the internet is full of instructions on how to do that if you're curious to try that route. Thanks for sharing your recipe! Served with rice on lettuce cups to make it remind us even further of bulgogi  -  26 Jan 2015  (Review from Allrecipes US | Canada)