Recipe: Korean BBQ Chicken Bulgogi

This recipe is adapted from Alice of Savory Sweet Life. The only thing I took out was the red pepper flakes. I wanted to make this a kid-friendly meal since my boys are too young to try out the spicy stuff. As for white sugar, I substituted turbinado sugar which is what I had in my pantry. Enjoy!

{ Korean BBQ Chicken Bulgogi Recipe }

- ⅓ cup of light soy sauce
- 3 tablespoons white sugar or turbinado sugar 
- 1 tablespoons sesame oil 
- 3 cloves of garlic, minced
-  2 pinches of black pepper 
- ¼ teaspoon kosher salt 
- 1-1.5 lbs. of thinly sliced chicken breasts
- ¼ medium yellow onion
- 2 green onions, finely chopped into small pieces

Cut breast into bite size strips about 1" wide. Chop yellow onion and slice into medium moon shaped slivers. Slice 2 green onions including the white parts, finely sliced into small pieces and set aside. Mix all the ingredients together in a medium bowl except green onions, chicken and yellow onions. Add chicken and yellow onions once the sugar is almost dissolved to the bowl. With your hands, massage the chicken with the marinade. Cover and refrigerate for 1 hour. Make sure to drain any excess marinade before frying. Place a few slices of chicken and onions in single layers and completely flat on a hot oiled frying pan/wok and fry each side until cooked and slightly caramelized. Serve with a bowl of hot rice and sprinkle green onions on top!


♥ Marivic

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image credit: Marivic Ulep

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