This Korean chicken dish has everything I want from a dish; plenty of flavour, seriously tender meat and a little heat.
The first time I made it I had it with rice, thinly cut carrots and pickled cucumber (using rice vinegar instead). The second time I used to fill steamed buns (recipe to come) and both ways were delicious.
Apart from flattening the chicken this recipe is as easy as making a marinade and forgetting about the chicken until the next day, when it takes a mere 5 minutes to cook it.
Chicken bulgogi, serves 4
Adapted from David Leibovitz’s recipe.
125 ml soy sauce
1-2 tbsp Korean chilli sauce gochujang
1 small onion, finely chopped of puréed
2 tbsp soft light brown sugar
1 tbsp mirin or rice vinegar
4 garlic cloves, finely chopped or grated
1 1/2 tsp sesame oil
2 tsp grated fresh ginger
2 tsp sesame seeds (I omitted these)
4-5 chicken thigh fillets
Mix soy, chilli sauce, onions, sugar, mirin/rice vinegar, garlic, sesame oil and ginger in a large ziplock bag. Also add black pepper and sesame seeds.
Cover a plastic chopping board with cling. Place a chicken thigh fillet (or two) on top. Cover with cling and flatten it by bashing it gently with a rolling pin. Repeat with all the chicken.
Add the chicken to the marinade in the ziplock bag, squeeze the air out of the bag and seal it. Place it in the fridge overnight.
Grill or fry for approx five minutes of medium-high heat. Brush with extra marinade while cooking. Slice thinly and serve.