Dak Bulgogi - Korean BBQ Chicken
The recipe Dak Bulgogi - Korean BBQ Chicken could satisfy your Korean craving in roughly 6 hours and 40 minutes. This recipe makes 4 servings with 557 calories, 40g of protein, and 39g of fat each. For $1.6 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 2 people were impressed by this recipe. This recipe from Foodista requires garlic cloves, boston bibb lettuce, scallions, and chicken thighs. It works well as a reasonably priced main course. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is solid. If you like this recipe, you might also like recipes such as Pineapple Dak Bulgogi Sandwich (Korean Spicy Pineapple BBQ Chicken Sandwich), Pineapple Dak Bulgogi Burrito (Korean Spicy Pineapple BBQ Chicken Burrito), and Pineapple Dak Bulgogi Quesadillas (Korean Spicy Pineapple BBQ Chicken Quesadillas).
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
•1/2 apple or pear
•1 bunch Boston bibb lettuce
•1 tbsp brown sugar
2 lbs chicken thighs
•3 garlic cloves
•1 tsp ginger
•1 tsp red pepper flakes
•scallions
•1 tsp sesame oil
•1 tsp sesame seeds (garnish)
•1/2 cup soy sauce
Equipment:
knife
food processor
mixing bowl
toothpicks
frying pan
skewers
kitchen thermometer
Cooking instruction summary:
- Peel off thigh skins with a paring knife. Trim off excess fat. Cut into one single "steak" piece working around the bone. Save smaller pieces for cooking as well. Set aside in a large mixing bowl.
- Pulse the marinade ingredients in a food processor until smooth.
- Coat the chicken pieces with the marinade. Marinate overnight in the refrigerator or a minimum of 6-12 hours. With a skewer or toothpick, piercing the thighs for extra marinade absorption is optional.
- Preheat a skillet or non stick pan over medium heat. Add the chicken thighs and cook for about 15-20 minutes or until cooked through. To ensure fully cooked thighs, use a meat thermometer and check for a reading of 165-170F.
- Transfer to a serving plate and garnish with scallion. Serve with lettuce leaves. Enjoy!
Step by step:
1. Peel off thigh skins with a paring knife. Trim off excess fat.
2. Cut into one single "steak" piece working around the bone. Save smaller pieces for cooking as well. Set aside in a large mixing bowl.Pulse the marinade ingredients in a food processor until smooth.Coat the chicken pieces with the marinade. Marinate overnight in the refrigerator or a minimum of 6-12 hours. With a skewer or toothpick, piercing the thighs for extra marinade absorption is optional.Preheat a skillet or non stick pan over medium heat.
3. Add the chicken thighs and cook for about 15-20 minutes or until cooked through. To ensure fully cooked thighs, use a meat thermometer and check for a reading of 165-170F.
4. Transfer to a serving plate and garnish with scallion.
5. Serve with lettuce leaves. Enjoy!
Nutrition Information:
covered percent of daily need
