Spicy chicken bulgogi or "bul dak" ***click to read more*** This "bulgogi" or marinated meat recipe is not the beef bulgogi you might be more familiar with (with the sweet soy sauce and ginger flavors). This spicy, red marinade could also be used for cuts of pork (for dweji bulgogi) instead of chicken. Ingredients for the chicken bulgogi: 4 boneless chicken thighs, trimmed of fat and cut into 1/2 inch slices (or 2 chicken breasts) 2/3 C hot pepper paste (gochujang) - use less or more, depending on how spicy you like your food! 1/3 C honey (or 1/4 brown or white sugar) 1 Tbs soy sauce 1 Tbs sesame oil 1 tsp black pepper 2-4 scallions 5 garlic cloves, minced or 2 Tbs 1 in. piece of ginger, minced/grated, or 1 Tbs cooking oil for pan frying optional: hot pepper powder or flakes (gochugaru), to be added by 1-3 Tbs, depending how spicy you like your food (You may substitute the garlic and ginger with the powdered kind, but I highly recommend using fresh ingredients for the tastiest results!) For the lettuce wraps: 1/2 cleaned head of lettuce (romaine, red, green, or butter) 1/2 C of uncooked rice, white or brown (2 servings, when steamed) fermented soybean paste or ssamjang (available in Asian grocery stores, next to gochujang) optional: slices of onion, garlic, or jalapeño peppers (raw or sautéed) I've tried this recipe with and without marinating for a couple of hours, and they both tasted great! Once you have all of the ingredients, like the hot pepper paste and sesame oil from an Asian grocery store, you should be able to whip up this recipe super quickly! It was a bit of a challenge to replicate the recipe that my mom used to make (because she doesn't measure as she cooks), but I think it tastes pretty close :)

• published: 24 Mar 2014
• views: 23