Chicken Bulgogi is a popular Korean dish featuring tender chicken in a savory, slightly spicy bulgogi sauce, served with a refreshing chili pepper salad.
A flavorful Korean chicken bulgogi with a tangy sauce and spicy chili pepper salad.
10 min.
15 min.
4 servings
PREP INGREDIENTS
Thinly slice the green onions, separating the whites from the greens, and finely chop the garlic cloves.
Cut the chicken into bite-sized pieces. Remove the skin if preferred.
MAKE SAUCE
In a small container, combine 3 cloves of minced garlic with 2 tablespoons soy sauce, 1.5 tablespoons oyster sauce, 1 tablespoon sugar, 1 tablespoon light corn syrup, 2 tablespoons mirin, 1/2 teaspoon dark soy sauce (if using), 1/2 tablespoon cornstarch, and a dash of black pepper.
Tear 1 or 2 dried chilies into pieces and add them. Mix well.
MAKE CHICKEN BULGOGI
Heat 1 tablespoon of oil in a large pan over medium-high heat. (If using chicken with skin, you can skip the extra oil and place the chicken skin side down.) Once the pan is hot, add the marinated chicken and cook for 6–7 minutes until it starts to brown.
Add the white parts of the green onions and sauté for 30 seconds until fragrant.
Reduce the heat to medium and pour in the prepared sauce. Stir for 1–2 minutes until the sauce thickens and the chicken is well coated.
Turn off the heat, add 1 teaspoon toasted sesame oil, toss gently, and set aside.
MAKE CHILI PEPPER SALAD
Cut the mild chilies into bite-sized pieces; remove seeds if desired, and transfer to a mixing bowl.
In a medium bowl, mix together the Korean soybean paste, Korean chili pepper flakes, 1/2 tablespoon minced garlic, 2 tablespoons light corn syrup, 1 tablespoon toasted sesame oil, and 1/2 tablespoon toasted sesame seeds. Pour over the chopped chilies and toss well.
ASSEMBLE
Divide the hot cooked rice among serving bowls.
Add a generous portion of the chicken bulgogi and a side of the chili pepper salad.
Garnish with the green parts of the sliced green onions and an extra sprinkle of toasted sesame seeds if desired.