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.
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 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
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.