Dak Bulgogi (Korean Soy-Marinated Chicken)
A recipe for Dak Bulgogi (Korean Soy-Marinated Chicken)! Slices of chicken thighs are coated in a sweet and salty soy marinade for a few hours, then grilled for an easy and flavor-packed meal.
Servings 4 -6 Servings
Ingredients
- 1/2 Korean pear peeled and grated
- 1/2 medium onion peeled and grated
- 3 garlic cloves minced
- 2 teaspoons freshly grated ginger
- 1/2 cup (118 ml) soy sauce
- 1 1/2 tablespoons light brown sugar
- 1 1/2 tablespoons honey
- 1 tablespoon mirin
- 2 teaspoons sesame oil
- 1 teaspoon gochugaru Korean red pepper powder
- Large pinch freshly ground black pepper
- 2 pounds (1 kg) boneless chicken thighs cut into 2 in. x 1 in. strips (5 cm x 2.5 cm)
Garnish:
- Sesame seeds
- Thinly sliced green onions
- Steamed white rice
Instructions
- In a large bowl, whisk together the pear, onion, garlic, ginger, soy sauce, brown sugar, honey, mirin, sesame oil, gochugaru, and black pepper until well blended.
- Add the chicken pieces to the marinade, combining to coat. Cover and marinate in the refrigerator at least 3-6 hours to overnight.
- Heat a large grill pan over medium-high heat and lightly grease. Remove the chicken from the marinade and arrange in batches in a single layer across the hot pan. Grill on each side until cooked through with golden grill marks, about 3-5 minutes per side. Repeat with remaining chicken, adjusting the temperature between medium and medium-high as needed to keep the chicken from burning.
- Serve immediately with rice and garnished with sesame seeds and green onions.