Sunday, July 12, 2009

Chicken Bulgogi

I made Chicken Bulgogi today. You know those moments when you just want that one particular thing and nothing else? Well, today was one such day. I wanted my Bulgogi, period.

In desperation, I scoured for a recipe ... a simple one, hopefully using ingredients I already had on hand. Fortunately, I quickly found this and launched straight into Operation Bulgogi.

After fixing up the marinade, I tasted it and found it a little on the flat side. Well, it IS a very basic recipe. So I upped the ante by adding a dollop of lethal chilli paste, a cut red chilli (de-seeded) and MORE garlic! Long live garlic.

Thankfully, the dish did not disappoint and I had an enjoyable Bulgogi dinner. Nothing worse than having a craving only to be let down at first bite. I had it with rice, and it was pretty darn neat :) However, if anyone (especially if you're Korean!) has a tried-and-tested, authentic Bulgogi marinade to share, please leave a comment or drop me an email. This is my first time making this dish and I am sure there are far better recipes and/or prep methods out there. Thank you in advance!

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Recipe
(adapted from here)
- 1 chicken breast, filleted thinly
- 4 or 5 cloves chopped garlic
- 3 tbsp soy sauce
- 2 tbsp sugar (I used brown sugar)
- 1 tbsp honey
- 2 tbsp fresh squeezed juice from an Asian pear (I omitted this)
- 1 tbsp mirin
- 1 tbsp sesame oil
- 3 stalks spring onions, finely chopped (including white part)
- 1 1/2 tsp pepper
- 1 tsp sesame seeds, lightly toasted

What I added:
- 1 tsp chilli paste
- 1 cut red chilli, de-seeded
- MORE garlic!

Mix marinade together until sugar and honey are dissolved/distributed. Add in the sliced chicken and let the flavours infuse for at least 30mins before cooking. I let it sit for almost 2 hours. The good thing is that since the meat is sliced thinly, they don't take too long to absorb the marinade.

Take the chill off the meat before cooking. I don't have a grill, so I simply panfried with a little bit of oil and some of the marinade. The meat cooks very quickly, so keep a watchful eye. Also, the sugar content in the marinade means there will be browning and caramelisation. Make sure your fire is not too big or it'll burn fast.

Place the Chicken Bulgogi onto a serving plate. Sprinkle (generously!) toasted sesame seeds and chopped spring onions. Jalmukesumneda!

17 comments:

  1. I love Bulgogi too! Wow... this recipe is so easy. Thanks for your hard work, now I have a easy recipe for bulgogi chicken.

    I like how you obmitted the fresh squeezed juice from an Asian pear!! I do that all the time when one of the ingredients sounded too difficult or too rediculous.

    I am glad I found your blog. Love it!!

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  2. Looks really good! Never tried this or nor it before!! It's great that you share!! :) Another recipe to try!!

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  3. May I know where can I get the Mirin Sauce please?^^

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  4. One of my fav Korean dishes. I try to have bulgogi at least once a month. This reminds me to try out the bottled bulgogi sauce which is sitting in my cupboard.

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  5. It looks divine! I love these types of dishes.I will make this:) Thank you.

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  6. Ellie: Thanks! It's a very basic recipe that is good enough for me at the moment ... until I find a better one :) It's my pleasure to share, as you have so graciously done in your blog :)

    mycookinghut: Thanks! You've shared MANY fantastic, yummy recipes AND lovely photos too! :)

    dolphing: I get mine from the supermarket. Try the big ones like Giant, Cold Storage or Carrefour ...

    Jo: Yes, I just realised I didn't have Bulgogi for a long, long time! Hence the suddent *desperation* to find a recipe pronto.

    La Table De Nana: Thanks! Hope you like it! You have such a beautiful blog.

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  7. Beef Bulgogi is my honey's ALL TIME favorite Korean dish but we've never tried chicken before. It sounds REALLY good and a lot healthier than the beef version.

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  8. Yes, nothing more dissapointing than "having a craving only to be let down at first bite" - I totally agree. Thats' what happened to me with cream puffs lately (not your recipe, don't worry). I still have to try and make them again. Can't find the time, sadly ;( I wish there was a good bakery in my town that maked darn good cream puffs.
    This ckichen looks great, I'll have to give it a try.

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  9. This looks fabulous!
    Thank you!

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  10. Monique from La Table de Nana sent me, I will try this over the weekend for lunch - thank you!

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  11. Cookie: Hope you'll try it! Let me know how it turns out :)

    Nurit: Oh, I am sure you will get the cream puffs done right the next round :) As for chicken, I have to try your crispy baked version soon!

    Linda: You're most welcome! Thanks for dropping by :) Popped by your blog and sneaked a glance at some of your yummy muffins. Will be back in a while for more :)

    Tracie~MyPetiteMaison: LOL! I laughed when I read "Monique from La Table de Nana sent me". She's so kind ;) And thank YOU for dropping by. Hope you like the dish. I had a quick browse at your blog - looks so pretty and romantic. I love vintage too. They have so much character.

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  12. Saw your dish on Nana's blog. I love your profile description.

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  13. i'm always looking for new ways to do chicken (my favorite protein!) and this looks so delicious i may have to add it to my to-do list!

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  14. I made this dish two weeks ago and it is now a favorite - thank you!

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  15. I've never tried bulgogi before, so your yummy recipe sounds like the perfect one to try.

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  16. what is mirin and is there a substitute for it? i dont live in a place where i have convenience access to an asian grocer (1 hr away)... so sad. thanks!

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  17. I use a kiwi in place of the Asian Pear (this tenderizes)... and works great...

    My typical recipe for beef or chicken bulgogi includes the following: soy, fresh kiwi, raw onion, mirin, Korean white vinegar, brown sugar, sesame oil, fish sauce, garlic cloves... I add Sriacha garlic sauce and a small piece of ginger... it is cravable...

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