Ginger-Marinated Bulgogi-Style Chicken
Recipe from Food & Wine

Bulgogi, the Korean classic, calls for slices of rich beef; this version uses thinly sliced chicken breast, which has barely any fat at all. The chicken is best served with rice and lettuce leaves for wrapping. Kimchi, a spicy, garlicky Korean pickle often made with cabbage, is especially delicious on the side, and is loaded with beneficial bacteria known as probiotics.


Ginger-Marinated Bulgogi-Style Chicken
Kana Okada

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Asian Cuisine, Chicken
 
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Ingredients
  • 1/3  cup
    low-sodium soy sauce
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  • 2  tablespoons
    toasted-sesame oil
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  • 1  tablespoon
    honey
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  • 1  tablespoon
    unseasoned rice vinegar
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  • 1  teaspoon
    freshly ground pepper
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  • 3 
    scallions, thinly sliced
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  • 3 
    garlic cloves, minced
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  • 1  tablespoon
    finely grated fresh ginger
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  • 2  tablespoons
    toasted sesame seeds
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  • 1 1/2  pounds
    chicken breast cutlets, pounded 1/3 inch thick
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  •  
    Vegetable oil, for brushing
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Directions
1.
In a resealable plastic bag, combine the soy sauce, sesame oil, honey, vinegar, pepper, scallions, garlic, ginger, and 1 tablespoon of the sesame seeds. Add the chicken and turn to coat. Seal the bag and refrigerate for at least 2 hours or for up to 4 hours.
2.
Light a grill or preheat a grill pan. Oil the grates. Remove the chicken from the marinade and brush lightly with oil. Grill over moderate heat, turning once, until lightly charred and cooked through, 5 minutes. Sprinkle with the remaining 1 tablespoon of sesame seeds, thinly slice, and serve.
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Related Recipe
Korean Sizzling Beef
Korean Sizzling Beef

This succulent recipe is based on bulgogi, a classic Korean dish of sliced beef that's marinated in soy sauce, sugar, sesame oil, and garlic, then grilled. In this version, a bit of crushed red pepper is added to the marinade for heat.

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