Recipes - Korean

Dak Bulgogi (Korean Chicken BBQ)
R00682_Dak-Bulgogi


Have a sweet caramelised chicken for a sunny calming summer’s day. Dak Bulgogi or Korean Chicken BBQ is easy to prepare and a great addition to the grill this summer, and you can have it anyway you want, with rice, as a wrap, or even on its own if it suits your fancy, easy!
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Korean









Ingredients:

450g boneless chicken thigh (cut to 3cm x 6cm slices)

Marinade

3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp honey
1 tbsp lemon juice
1 tbsp rice wine (or mirin)
1 tbsp garlic (minced)
1 tsp ginger (grated)
1 tbsp sesame oil
A pinch black pepper
½ tsp sesame seeds

Tools

Grill pan (or frying pan)




Steps:
  1. In a mixing bowl, add all marinade ingredients and mix well until sugar is dissolved.
  2. Add chicken slices to the bowl and coat evenly with marinade. Set aside to marinate for at least 30 mins or overnight in the refrigerator.
  3. Preheat a grill pan (or frying pan) over medium-high heat. Then, using a pair of tongs or chopsticks, add chicken slices to the pan while reserving the marinade. Cook until slightly caramelised, about 2-3 mins on each side. Reduce heat slightly to avoid burning, and add the reserved marinade spoon by spoon as the pan gets dry.
  4. Serve dak bulgogi on its own, or with leafy greens (iceberg lettuce, cos lettuce or mustard green) as a wrap, or with steamed rice.

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Dak Bulgogi (Korean Chicken BBQ)

Dak Bulgogi (Korean Chicken BBQ)

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Have a sweet caramelised chicken for a sunny calming summer’s day. Dak Bulgogi or Korean Chicken BBQ is easy to prepare and a great addition to the grill this summer, and you can have it anyway you want, with rice, as a wrap, or even on its own if it suits your fancy, easy!

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Korean
Ingredients

450g boneless chicken thigh (cut to 3cm x 6cm slices)

Marinade

3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp honey
1 tbsp lemon juice
1 tbsp rice wine (or mirin)
1 tbsp garlic (minced)
1 tsp ginger (grated)
1 tbsp sesame oil
A pinch black pepper
½ tsp sesame seeds

Tools

Grill pan (or frying pan)

Instructions
  1. In a mixing bowl, add all marinade ingredients and mix well until sugar is dissolved.
  2. Add chicken slices to the bowl and coat evenly with marinade. Set aside to marinate for at least 30 mins or overnight in the refrigerator.
  3. Preheat a grill pan (or frying pan) over medium-high heat. Then, using a pair of tongs or chopsticks, add chicken slices to the pan while reserving the marinade. Cook until slightly caramelised, about 2-3 mins on each side. Reduce heat slightly to avoid burning, and add the reserved marinade spoon by spoon as the pan gets dry.
  4. Serve dak bulgogi on its own, or with leafy greens (iceberg lettuce, cos lettuce or mustard green) as a wrap, or with steamed rice.

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