Dak Bulgogi (Chicken Bulgogi)
Chicken Bulgogi is a flavorful and savory Korean dish made with thinly sliced chicken marinated in a sweet and savory sauce. This peanut-free version retains all the delicious flavors without any risk to those with peanut allergies. Serve with rice and your favorite side dishes.
Ingredients
- about 680 g Chicken thighs, boneless, skinless
- 1/4 cup Soy sauce
- 2 tbsp Brown sugar
- 1 tbsp Sesame oil
- 4 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1/2 medium Onion, sliced
- 2 stalks Green onions, chopped
- 1/4 tsp Black pepper
- 4 cups Cooked rice
- 1 tsp Sesame seeds, for garnish
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Slice the about 680 g of boneless, skinless chicken thighs into thin strips, about 0.635 cm thick.
- 2In a large bowl, combine the 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 4 cloves minced garlic, 1 tsp grated ginger, 1/2 medium sliced onion, 2 stalks chopped green onions, and 1/4 tsp black pepper.
- 3Add the sliced chicken to the marinade and mix everything together thoroughly with your hands or a spoon, ensuring each piece of chicken is coated. Let the chicken marinate for at least 15 minutes at room temperature, or cover the bowl and refrigerate for up to a few hours.
- 4Heat a large skillet or grill pan over medium-high heat until it is hot, about 204.4°C (200°C).
- 5Carefully add the marinated chicken to the hot skillet in a single layer. Cook the chicken in batches to avoid overcrowding the pan, which allows the chicken to sear rather than steam. Cook for 3-4 minutes per side, until the chicken is cooked through and has developed some nice caramelized edges. The internal temperature should reach 74°C.
- 6Serve the cooked chicken bulgogi immediately over 4 cups of cooked rice. Garnish with 1 tsp sesame seeds before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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