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Dak bulgogi is a variation made with chicken. A terrific dinner idea for busy nights. If you like sweet and savory bulgogi flavor but don't like red meat, this one's for.
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Ingredients requirements Chicken Bulgogi:
- Give 500 gr of boneless and skinless chicken (breast or thigh), sliced approximately 1/2 inch thickness
- Take - For marinade :
- Prepare 4 tbs for soy sauce
- Provide 2 tbs for sugar
- Require 2 tsp - brown sugar
- Need 2 tsp for water
- Need 3 - garlic cloves, grated
- Provide 1/4 for onion, finely chopped
- Get 1/2 tsp - black pepper powder
- Require 1 tsp - sesame oil
- Need 1 tsp of olive oil / cooking oil
By :The Instant Pot Bible by Bruce Weinstein. Bulgogi is a traditional Korean dish that starts as a braise (as here) but ends up as a skillet fry-up (see the Beyond). Dak Bulgogi (Korean Spicy Chicken) is a must-try for spicy food lovers. This sweet and spicy marinade turns any meat dish into a celestial one.
Chicken Bulgogi start cooking:
- Mix all the marinade ingredients. Stir well.
- Pour the marinade into chicken. Put it in the refrigerator for at least 1 hour (overnight is better).
- Remove the chicken from the refrigerator 30 minutes before grilling. Preheat the grill over medium heat. Grill the chicken until cooked. If using breast, be careful not to overcook it.
- Cook the remaining marinade until boiling and slightly reduced.
- Cut the chicken as you like and pour the cooked marinade liquid over the chicken.
It is especially great with chicken or pork. For the chicken version, I like to add a bit of lemon flavor. It certainly gives the dish a tasty spark! Bulgogi, literally "fire meat", is a gui made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking.
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