Ingredients
Marinade Ingredients
- 4 tablespoons light soy sauce
- 2 tablespoons toasted sesame seed oil
- 1 ½ tablespoons dark brown sugar
- 2 teaspoons rice vinegar or mirin
- ½ teaspoon red pepper flakes
- 1 tablespoon sesame seeds
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
Main Ingredient
- 1 lb. chicken breast fillets
Seasoning and Garnish
- Salt and pepper (to taste)
- Spring onion (sliced, for garnish)
Instructions
- Prepare the marinade. In a bowl, combine the light soy sauce, toasted sesame seed oil, dark brown sugar, rice vinegar, red pepper flakes, sesame seeds, diced onion, and minced garlic. Whisk these ingredients thoroughly until the marinade is well mixed.
- Marinate the chicken. Slice the chicken breast fillets into thin strips. Add the chicken strips to the marinade, ensuring each piece is well coated. Cover and place in the refrigerator to marinate for at least 30 minutes to allow the flavors to infuse the meat.
- Cook the chicken. Heat a large skillet over medium-high heat. Add the marinated chicken along with the marinade to the skillet. Cook the chicken, stirring frequently, for about 15 minutes until the chicken is fully cooked and the sauce has reduced and thickened, creating a delicious glaze. Taste and adjust salt and pepper seasoning as needed.
- Serve. Plate the warm chicken bulgogi and garnish with sliced spring onions. Serve alongside steamed rice or your choice of vegetables for a complete meal.
Notes
- Marinating the chicken longer than 30 minutes (up to a few hours) can enhance the flavors even more.
- Use skinless chicken breast to keep the dish lean, but chicken thigh can be substituted for a juicier texture.
- Adjust red pepper flakes to suit your preferred spice level or omit if sensitive to heat.
- Serve with steamed rice or mixed vegetables to make a balanced meal.
- For a gluten-free version, substitute regular soy sauce with gluten-free tamari.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
