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Bulgogi Chicken

Updated: Dec 1, 2023

Prep Time: 10 mins I Marinating Time: 30 mins I Cooking Time: 15 - 20 mins I Serve: 2




Chicken bulgogi is an easy and quick Korean BBQ chicken recipe made with gochujang. You can grill this slightly sweet and savory chicken, broil it in the oven, or pan-fry it. Perfect for a weeknight dinner! This one is the pan fried version. My family absolutely love this recipe, and it only takes 30 minutes with less effort! Serve over rice and enjoy.


Ingredients :-


For Marination :-


½ kg Chicken Breasts (washed well, pat dry & cut into thin strips) Salt to taste ¼ tsp. Black Pepper Powder 1 tsp. Ginger Garlic Paste 1 tbsp. Gochujang 3 tbsp. Scallions/Green Onions (green part, finely chopped)


For Stir Fry :-


2 tbsp. Veg Oil 8-10 Garlic Cloves (finely chopped) 1 Onion, large (finely chopped) 20 g. Butter (salted) 2 tsp. Hot Chili Sauce (Sriracha) ¼ tsp. Black Pepper Powder 1.5 tsp. Honey 2 tbsp. Spring/Green Onions (finely chopped)

1 tsp. Toasted White Sesame Seeds Coriander Leaves (finely chopped)



Method :-



For Stir Fry :-


Add chicken slices/strips to a large bowl and add all the ingredients mentioned under the marination list to the bowl. Mix well until all the chicken pieces are well coated and set aside(covered) for 30 mins


After 30 mins remove the cover and mix the chicken pieces again. Set aside


Heat 2 tbsp of veg oil in a non-stick pan. Add chopped garlic + onion to the pan and sauté for 1-2 mins until it starts turning golden. Stir in regular intervals


Next, add the marinated chicken pieces to the pan and cook for 3-4 mins on low medium flame. Stir in regular intervals for even cooking. Once the chicken is half cooked, increase the flame to medium and add butter + sriracha + black pepper powder + honey to the pan. Mix well and stir for another 30 seconds


Next, add green onions to the pan, mix well and stir fry for a minute on medium flame, and switch off the gas.


Transfer to the serving bowl, garnish with finely chopped coriander + sesame seeds and serve with piping hot steamed rice.



Time to Taste :)


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