Ingredients
Marinade
- 4 tablespoons light soy sauce
- 2 tablespoons toasted sesame seed oil
- 1 ½ tablespoons dark brown sugar
- 2 teaspoons rice vinegar or mirin
- ½ teaspoon red pepper flakes
- 1 tablespoon sesame seeds
- 1 small onion, finely diced
- 2 cloves garlic, minced
Chicken
- 1 lb. chicken breast fillets, thinly sliced
- Salt and pepper to taste
- Spring onion, sliced, for garnish
Instructions
- Prepare the marinade: In a bowl, combine light soy sauce, toasted sesame seed oil, dark brown sugar, rice vinegar, red pepper flakes, sesame seeds, finely diced onion, and minced garlic. Whisk thoroughly until all ingredients are well combined to create a balanced marinade.
- Marinate the chicken: Slice the chicken breast into thin strips. Add the chicken pieces into the prepared marinade, ensuring each strip is fully coated. Cover and place the bowl into the refrigerator to marinate for 30 minutes, allowing the flavors to penetrate the meat.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the marinated chicken along with the marinade to the skillet. Cook, stirring frequently, for about 15 minutes until the chicken is cooked through and the marinade has reduced to a flavorful sauce. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve the hot chicken bulgogi over rice or steamed vegetables. Garnish with freshly sliced spring onions for a pop of color and added freshness.
Notes
- Marinate the chicken for longer (up to 2 hours) for deeper flavor absorption.
- You can substitute chicken breast with thigh meat for a juicier dish.
- Adjust the red pepper flakes based on preferred spice level.
- Serve with steamed rice or lettuce wraps for a traditional experience.
- Sesame seeds add crunch and authenticity but can be omitted if unavailable.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
