Prep 45 mins
Cook 10 mins
This is a very easy recipe and one that I love to make. Bulgogi means fire meat in Korean and is traditionally cooked on a grill or over an open flame. Chicken doesn't stand up well to this kind of treatment so it is pan fried.
- 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, trimmed of fat
- 3 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon rice wine or 1 tablespoon mirin
- 1 tablespoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1⁄4 teaspoon black pepper
- 1 teaspoon sesame seeds
- Cut the chicken into 2 inch x 1 inch pieces.
- In a bowl, mix all of the ingredients together except for the chicken until the sugar has dissolved. Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
- Preheat a skillet over medium-high heat. Add the chicken pieces, reserving the marinade. Cook until slightly browned and cooked through, about 2 minutes per side.
- The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade 1 tablespoon at a time when the pan gets dry. If needed, reduce the heat to avoid burning.
- Remove from the heat and serve immediately. Options for serving include lettuce wraps with a dollop of ssamjang (spicy wrapping sauce) or doenjang (soybean paste), your choice of salad or as a side dish along with a bowl of rice.