This chicken bulgogi is sufficiently simple to plan for a weeknight dinner, however it seems like an extraordinary treat, an ideal recipe for an immortal dish — speedy, straightforward, but grand.
Bulgogi is most frequently made with meagerly cut meat, however it’s similarly as awesome with chicken. There are a couple of changes that show up with the adjustment of protein. As opposed to cut meagerly, the chicken ought to be cut into strips that expand surface region without forfeiting grillability. Keep in mind, chicken isn’t exactly pretty much as durable as hamburger, so don’t cut your meat too slim except if you intend to cook on the oven rather than a barbecue.
Utilize a barbecue in the event that you would be able — bulgogi signifies “fire meat” all things considered — and don’t fear a little roast. The smoky sizzle of a charcoal fire can’t be bested. Fire meat has been around for quite a while on purpose: it’s flavorful.
Present with lettuce, perilla, tacky rice, kimchi and ssamjang — the Korean sauce made with matured soybean glue, gochujang, mirin and sesame — and some other pickles, sauces, spices and so forth that sound great to you. It’s unquestionably fun and delectable to play the combination game with this dish. Attempt a smidgen of salsa or a fix of curry and a couple of basil leaves. The meat can likewise be made early, so you should simply make new rice, warm the meat and gather the fixings. It’s practically similar to sending yourself takeout Korean grill from an earlier time.
2 pounds boneless, skinless chicken thighs
1/2 red onion, finely cleaved
2 cloves garlic, ground or finely cleaved
1 (1-inch) piece new ginger, ground
1/4 cup scallions, whites in particular, finely cleaved; greens cut and saved for decorate
3 tablespoons soy sauce
1 tablespoon gochujang
1 tablespoon honey
1 tablespoon toasted sesame oil
1/4 cup mirin
1/4 cup sesame seeds