Maewoon Dak Bulgogi (Spicy Chicken Bulgogi)

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Maewoon Dak Bulgogi (Spicy Chicken Bulgogi)
Your rating: None Average: 4.3 (12 votes)
Author: umma
Date: 5-3-10
Servings: 5
Prep Time: 30 minutes
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Bulgogi is typically made from beef sirlon or ribeye, but this recipe uses chicken and spices it up! I like to use thigh meat as breast meat can be too dry.

Recipe Ingredients:

  • 2 lb chicken thigh meat (boneless) with skin off
  • 1 med size yellow onion
  • 10 cloves of garlic
  • 1 tbsp of cooking wine, mirin
  • 3 tbsp of hot pepper paste (gochujang 고추장)
  • 2 tbsp soy sauce
  • 1 tbsp of water
  • 1 tbsp sesame oil
  • 1 tbsp of sugar
  • ½ tsp salt
  • 2 tsp of dried, crushed chili pepper with seeds in
  • 2 tbsp of hot pepper powder (gochugaru 고추가루)
  • 2 bunches of green onion
  • 1 carrot
  • 1 small green bell pepper
  • 1 small red bell pepper
  • 1 shiitake mushroom, fresh or dried (soaked) (pyogo buhsut 표고버섯)
  • 2 tbsp of olive oil or vegetable oil for frying

Recipe Steps:

  • Wash chicken, slice into thin long pieces.
  • In a blender, put chopped onion, garlic pieces, cooking wine, gochujang, and soy sauce. Add 1 tbsp of water, and grind until it becomes smooth mixture. Pour the blend over the chicken pieces – add sesame oil, sugar, salt, chili flakes and hot pepper powder. Mix well with your hands and set aside.
  • Cut green onions into segments 3-4" long. Slice green and red bell peppers and julienne carrots. Remove the cap of the shiitake mushrooms (soak the mushrooms if necessary) and cut into thin, long pieces.
  • Heat a wok or frying pan, add oil. When the oil is hot add the marinated chicken and cook chicken halfway. Then add the cut vegetables, adding in this order: carrots, mushrooms, bell peppers and green onions. Cook for another 3-4 minutes.

Serving Size: 5
Preparation Time: 30 minutes

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Your rating: None Average: 4.3 (12 votes)
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