Spicy and Sweet Grilled Chicken Bulgogi
From Chicken to Tteokgalbi! A Feast of Spicy and Smoky Flavors: Chicken Bulgogi Recipe
Experience the irresistible combination of a spicy-sweet glaze and a subtle smoky aroma from grilling over charcoal in this Chicken Bulgogi. The chicken is finely ground to create a tender, tteokgalbi-like texture, resulting in a flavor that will have you reaching for more. Make this special dish easily at home!
Main Ingredients- 350g boneless, skinless chicken thigh or breast
- 2 Tbsp chopped scallions
- A pinch of sesame seeds
Chicken Marinade Ingredients- 1.5 Tbsp cornstarch
- A little minced garlic
- A pinch of black pepper
- 1 Tbsp Cheongju (rice wine)
Spicy-Sweet Sauce Ingredients- 2 Tbsp minced onion
- 1.5 Tbsp sugar
- 3 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- A little minced ginger
- 1 Tbsp minced garlic
- 1 Tbsp minced green onion
- 1 Tbsp sesame oil
- 2 Tbsp oligosaccharide (or corn syrup)
- A pinch of ground black pepper
- 1.5 Tbsp cornstarch
- A little minced garlic
- A pinch of black pepper
- 1 Tbsp Cheongju (rice wine)
Spicy-Sweet Sauce Ingredients- 2 Tbsp minced onion
- 1.5 Tbsp sugar
- 3 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- A little minced ginger
- 1 Tbsp minced garlic
- 1 Tbsp minced green onion
- 1 Tbsp sesame oil
- 2 Tbsp oligosaccharide (or corn syrup)
- A pinch of ground black pepper
Cooking Instructions
Step 1
Let’s start by making the essential sauce for our delicious chicken bulgogi. In a large bowl, combine soy sauce, gochujang, sugar, oligosaccharide, minced onion, minced garlic, minced green onion, minced ginger, sesame oil, and black pepper. Stir well with a spoon until all ingredients are thoroughly mixed. Ensuring the sauce is evenly blended is key to a great flavor.
Step 2
Next, prepare the chicken. Trim any tough tendons or excess fat from the boneless, skinless chicken. Cut the chicken into bite-sized pieces. Be careful not to cut them too small, as they might become dry and tough when cooked.
Step 3
Now, let’s make the chicken incredibly tender. Place the cut chicken pieces and the marinade ingredients (cornstarch, minced garlic, pepper, and Cheongju) into a food processor. Process until the chicken is finely ground into a paste. Processing it until it has a jelly-like consistency is the secret to achieving a tteokgalbi-like texture.
Step 4
Add about 2/3 of the prepared sauce to the finely ground chicken mixture. Knead the mixture vigorously with your hands until it becomes sticky and well-combined. This kneading process helps the flavors meld and ensures the patties hold their shape. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to deepen.
Step 5
Once marinated, divide the mixture into two portions. Place the mixture on a piece of plastic wrap or parchment paper and shape it into round, flat patties, similar to tteokgalbi. Aim for a thickness that will allow the chicken to cook through evenly.
Step 6
We’ll now partially cook the patties. Heat about 1 tablespoon of cooking oil in a frying pan over medium heat. Carefully place the shaped chicken patties into the hot pan and sear them on both sides until lightly browned. This initial searing helps to firm up the patties and lock in moisture.
Step 7
Finally, it’s time to grill the chicken bulgogi to achieve that wonderful smoky flavor. Lightly oil a grill rack to prevent sticking. Place the partially cooked patties onto the grill rack. Grill over medium-low heat, turning occasionally, until the chicken is fully cooked through and nicely charred. Keep an eye on it to prevent burning, allowing the smoky flavor to infuse.
Step 8
Arrange the perfectly grilled chicken bulgogi on a serving plate. Garnish with the chopped scallions and toasted sesame seeds for a beautiful finish. Your delicious Spicy and Sweet Grilled Chicken Bulgogi is now ready to be enjoyed! It’s best served warm.
