Chicken Bulogogi Style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 pounds chicken breast cutlets, pounded
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
1/3 inch thick Vegetable oil, for brushing
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Directions: |
Directions:Step 1
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.
Step 2
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. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Bulgogi, the Korean classic, calls for slices of rich beef; this version uses thinly sliced chicken breast, which has barely any fat at all. The chicken is best served with rice and lettuce leaves for wrapping. Kimchi, a spicy, garlicky Korean pickle often made with cabbage, is especially delicious on the side and is loaded with beneficial bacteria known as probiotics.
Restaurants serve it with rice
I doubled the sauce to serve with it
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