Name: Chicken Bulgogi with Soy and Sesame
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs Chicken breast, thinly sliced; 0.25 cup Soy sauce; 2 tbsp Brown sugar; 1 tbsp Toasted sesame oil; 3 cloves Garlic, minced; 1 tsp Fresh ginger, grated; 3 stalks Green onions, sliced; 1 tbsp Toasted sesame seeds; 2 tbsp Korean pear or Fuji apple, grated; 0.5 tsp Black pepper

"Experience the perfect balance of sweet and savory with this tender Chicken Bulgogi, featuring thinly sliced poultry marinated in a rich blend of soy sauce and toasted sesame oil. This recipe delivers a beautiful caramelization and deep umami flavor that rivals your favorite Korean BBQ restaurant."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Chicken breast, thinly sliced
0.25 cup 60 ml	Soy sauce
2 tbsp 25 g	Brown sugar
1 tbsp 15 ml	Toasted sesame oil
3 cloves 9 g	Garlic, minced
1 tsp 2 g	Fresh ginger, grated
3 stalks 45 g	Green onions, sliced
1 tbsp 9 g	Toasted sesame seeds
2 tbsp 30 g	Korean pear or Fuji apple, grated
0.5 tsp 1 g	Black pepper

2 Instructions

In a large mixing bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated pear, and black pepper. Whisk until the sugar is dissolved.

Place the thinly sliced chicken into the marinade. Toss thoroughly to ensure every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

Heat a large skillet, wok, or cast-iron pan over medium-high heat. Add a tablespoon of neutral cooking oil.

Working in batches to prevent overcrowding, add the chicken slices to the pan in a single layer. Cook for 2-3 minutes per side until the edges are slightly charred and the chicken is cooked through.

Transfer the cooked chicken to a serving platter. Garnish generously with sliced green onions and toasted sesame seeds.

Serve immediately over steamed jasmine rice or with large lettuce leaves for wrapping.

·
For easier slicing, place the chicken in the freezer for 20-30 minutes until firm but not frozen solid.
·
The enzymes in the grated pear act as a natural tenderizer; if you don't have pear, a sweet apple works just as well.
·
Use a cast-iron skillet to achieve the signature smoky char that defines authentic Korean BBQ.
·
To make it spicy, add 1 tablespoon of Gochujang (Korean chili paste) to the marinade.

? Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are more forgiving and will result in a juicier, more flavorful bulgogi.

What should I serve with Chicken Bulgogi?

It is traditionally served with steamed white rice, kimchi, and a variety of pickled vegetables (banchan).

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat.

Is this recipe gluten-free?

To make this gluten-free, replace the soy sauce with tamari or coconut aminos.

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