The gochujang will also give the chicken a deeper reddish color. Want to try spicy chicken bulgogi? If you like spicy food, add a tablespoon of gochujang or 1/2 tsp of red pepper flakes.Instead of mirin or rice vinegar, use lemon juice.Instead of green onio n, use regular onion.Instead of the pear, use apple, 1/2 kiwi or 1/4 cup pineapple.For the breasts, pound to 1/2 inch/1.2cm thickness and cut in half lengthwise. Chicken options: Instead of boneless chicken thighs, you can use chicken breasts or chicken tenders.You can also warm it in the microwave for a minute. Make the recipe hours ahead or the day before and serve it cold or bring it to room temperature.The marinade can be made several days ahead (but don’t marinate the chicken more than 12 hours or it can turn mushy).To reduce the time, marinate the chicken at room temperature for 30-45 minutes. Marinating time: 2-4 hours is fine for small chicken thighs or breasts.But it’s fine if you skip that and just whisk together the ingredients. Marinade: I like to blend the bulgogi marinade with an immersion blender to avoid chopping the onion and pear finely and to make a smoother glaze.Pan fry: This is a good (and common) alternative if you don’t want to crank up the grill or if you don’t have one.Grill: For this chicken bulgogi recipe, grilling is by far my preferred choice because you get better caramelization and grill marks, there is no pan to clean up and you can cook the chicken in one batch.Because of their small size, you will only need to marinate for 30 minutes and grill for about 2 minutes. True to their name, they are the most tender part of the breast meat. Another option is to use chicken tenders.The marinating will help keep them moist. Chicken breasts are good too, but white meat has a tendency to dry out on the grill, so don’t over cook them.The most tender, flavorful option is skinless boneless chicken thigh.This will also give the chicken a deeper reddish color. Want to try spicy chicken bulgogi? Add a tablespoon of gochujang or 1/2 tsp of red chili flakes.If you want a lot of extra sauce to drizzle on rice, double the marinade (or use 1.5 times the amounts in the recipe).Add 2 tablespoons roasted sesame seeds to the marinade if you like.If you don’t have mirin or rice vinegar, use lemon juice.For a gluten free marinade, use tamari instead of soy sauce.Instead of brown sugar, use honey or agave.Instead of the pear, add an apple or even a kiwi or pineapple.There are several variations and substitutions you can use for the bulgogi marinade, chicken and cooking method. Or these 15 vegetable side dishes by Korean Bapsang. Thai mango salad (my absolute favorite with this chicken)Īnd check out these 5 easy Korean side dishes by Pioneer Women.If you are not serving the chicken wrapped in lettuce leaves, try it over jasmine or basmati rice along with one of these sides that pair well (not Korean style but still yum). The chicken is delicious served cold or at room temperature as well has hot off the grill. as an appetizer, cut into small pieces and served on toothpicks.in a rice bowl or with this dynamite noodle bowl recipe.sliced in Chinese vegetable fried rice or chicken and green bean stir fry.I’ve discovered a few other great ways to serve the chicken: Kimchi, gochujang (a hot deep red Korean chili paste), scallions or sesame seeds can be served along side. One traditional way to serve chicken bulgogi is in a lettuce wrap.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |