Thanks to Hyosun of Korean Bapsaang, my family now has a new favourite dish!
Korean BBQ is always delicious. It’s grilled, full of flavour, and healthy. It’s like chicken teriyaki, but better. As I’ve been trying to phase out most red meats without giving up rich flavours, this dish really hit the spot for both husband and little one. Little one said “ohhhh chicken? I have some?” when he saw this grilling in the pan. I can’t tell you how good that made me feel!
This dish takes 30 minutes to marinate and 5 minutes to cook up. Perfect weekday dinner when paired with rice (or your choice of grains) and greens!
Korean BBQ Chicken (Dak Bulgogi)
Prep: 15 minutes
Marinate: 30 minutes
Cook: 5 minutes
- 400g chicken thighs
- 3 tablespoons light (regular) soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon rice wine (or mirin)
- 1 teaspoon minced garlic (~3 cloves)
- 1 teaspoon minced ginger (~1″ size)
- 1 tablespoon sesame seed oil
- 1/2 teaspoon sesame seeds
- 2 chopped green (spring) onions
- 1 teaspoon cornstarch
- Trim fat and skin off chicken thighs, and cut into equal bite sized pieces for quick marination and cooking.
- Mix together all ingredients and marinate chicken thighs for at least 30 minutes. (Tisha’s Tip: I like to use a mortar and pestle for the garlic and ginger.)
- Heat nonstick pan and coat with sesame seed oil.
- Pour the chicken and excess marinade into the pan. (sizzle! sizzle!)
- Evenly place the chicken in the pan and let it grill for about 2 minutes before flipping over. Grill for another 2 minutes.
- Add a bit of water to the pan if you notice the sauce is starting to burn. It will create a nice sauce and keep the integrity of your chicken while it continues to cook.
- Once your chicken is done, remove from the pan.
- Serve with your choice of greens and grains.
We used short-grain white rice and gourmet kale, which is a milder version of traditional kale. Savya even asked for seconds. Mom win! You can use broccoli, broccolini, spinach, or a combination of veggies in your bowl. I hope you enjoy this as much as we do.