My son has been on an Asian cuisine kick, so we’ve been rocking out Korean bowls this summer. Here, we made Chicken Bulgogi. You can serve with your favorite kimchi and chopped up veggies and of course, cooked rice. Top with toasted sesame and chopped scallions.

The brown sugar in the marinade caramelizes really nicely while the chicken cooks in the pan. The one rare ingredient that is required for this dish is called gochujang, but my regular ole’ ShopRite carried it in the Asian foods aisle so check out your grocery store. You can totally order it online if you can’t find it in a store.

This dish is so much fun and full of flavor.

Chicken Bulgogi

Recipe by Susan LeiserCourse: MainCuisine: KoreanDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

30

minutes

Marinating time

1-8

hours

Ingredients

• 8 boneless skinless chicken thighs cut into 1-inch pieces

• 1/4 cup low sodium soy sauce

• 2 Tbsp. brown sugar

• 2 Tbsp. rice wine vinegar

• 2 Tbsp. sesame oil

• 1 Tbsp. vegetable or avocado oil

• 4 garlic cloves, minced

• 1/2 tsp. fresh ginger, minced

• 1-2 Tbsp. gochujang (Korean fermented chile paste found in the Asian aisle or online)

• To serve: Toasted sesame seeds and chopped scallions. Serve over cooked rice.

Directions

• In a large bowl, whisk together soy sauce, brown sugar, rice wine vinegar, sesame oil, vegetable oil, minced garlic, minced ginger and gochujang.
• Add chicken thighs. Toss so that chicken is well coated. Refrigerate for an hour or up to 8 hours.
• Remove marinated chicken from refrigerator and bring to room temperature for 20 minutes.
• Heat a large skillet over medium high heat. Once hot, brown chicken in batches as to not overcrowd the pan. Cook about 4 minutes per side. Remove to a plate while repeating this process to cook all chicken.
• Serve over a bowl of rice and favorite veggies. Top with sesame seeds and scallions.