Today I cooked chicken bulgogi.
I must admit, I cooked this dish because I wanted to use up left-over chicken, as well as bottles of Korean sauces, especially the spicy bulgogi marinade and the Korean BBQ sauce as there was very little left in each bottle.
After adding these to the chicken, I also added Korean chilli paste and red pepper powder.
Finally, I added minced garlic, and mixed everything together. I placed this in the fridge for a couple of hours to marinate.
Once I was ready to cook, I sliced half an onion.
This was added to hot olive oil.
The onions would soften after 2-3 minutes. In went the chicken.
I spread the chicken pieces around the pan and stirred them occasionally. The idea here is (sort of) to grill the chicken in the pan. Finally, when the chicken was cooked through, I added a little sesame oil and sesame seeds. Once everything had been stirred to combine, the dish was done.
Because it was an attempt to use up left-overs, I did not follow a “proper” recipe. However, the result was so tasty, I think I will use this recipe when I cook chicken bulgogi in the future!
It looked like I had used a ton of spicy sauces and pepper powder.
Surprisingly, the chicken was not really spicy! So if you like SPICY, then add more chilli paste and red pepper powder!
- 300g chicken breast, skin removed, and sliced
- 2 tablespoons spicy bulgogi marinade
- 2 tablespoons Korean BBQ sauce
- 2 tablespoons Korean chilli paste
- 1 tablespoon Korean red pepper powder
- 1 small onion, thinly sliced
- 1/2 teaspoon Korean sesame oil
- 1 teaspoon Korean sesame seeds
- Marinate chicken with spicy bulgogi sauce, Korean BBQ sauce, chilli paste and red chilli powder. Set aside in the fridge for 2 hours.
- Saute onions in olive oil until soft, about 2-3 minutes. Add chicken and stir occasionally to "grill" the chicken.
- When chicken is cooked through, add sesame oil and sesame seeds.
- Serve immediately, garnished with more sesame seeds, if desired.