Bulgogi is typically a Korean beef dish. The beef is sliced thin and seasoned with Korean spices and bbq’d or stir-fried. It’s a full flavored, traditional and delicious dish!
Because we don’t eat beef anymore, I try to find ways of using chicken or fish to make dishes we once enjoyed in a new way! This is where today’s dish comes from – it’s a chicken bulgogi-esq dish where the chicken is marinated and then grilled. It’s very flavorful, a little spicy and so healthy. Once you find out how easy this dish is to make, you’ll be making it in your weekly rotation!
Tell me, what’s your favorite ‘remake’ of a dish? Let meknow in the comments below and maybe I’ll make it next! Happy cooking!
Ginger-Marinated Bulgogi-Style Chicken
Ingredients
- 1/3 cup low-sodium soy sauce
- 2 tablespoons toasted-sesame oil
- 1 tablespoon honey
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon freshly ground pepper
- 3 scallions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons toasted sesame seeds
- 1 1/2 pounds chicken breast cutlets, pounded 1/3 inch thick
- Vegetable oil, for brushing
Directions
- In a resealable plastic bag, combine the soy sauce, sesame oil, honey, vinegar, pepper, scallions, garlic, ginger and 1 tablespoon of the sesame seeds. Add the chicken and turn to coat. Seal the bag and refrigerate for at least 2 hours or for up to 4 hours.
- Light a grill or preheat a grill pan. Oil the grates. Remove the chicken from the marinade and brush lightly with oil. Grill over moderate heat, turning once, until lightly charred and cooked through, 5 minutes.
- Sprinkle with the remaining 1 tablespoon of sesame seeds, thinly slice and serve. Enjoy!
Original recipe can be found here.
Season Generously 