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:

  1. 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.
  2. Pulse the marinade ingredients in a food processor until smooth.
  3. 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.
  4. 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.
  5. 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:

Quickview
557 Calories
40g Protein
39g Total Fat
9g Carbs
10% Health Score
Limit These
Calories
557k
28%

Fat
39g
60%

  Saturated Fat
10g
65%

Carbohydrates
9g
3%

  Sugar
5g
7%

Cholesterol
222mg
74%

Sodium
1805mg
78%

Get Enough Of These
Protein
40g
81%

Selenium
43µg
62%

Vitamin B3
11mg
59%

Vitamin B6
0.89mg
45%

Phosphorus
409mg
41%

Vitamin B5
2mg
25%

Vitamin B12
1µg
24%

Vitamin B2
0.36mg
21%

Zinc
3mg
21%

Vitamin K
18µg
18%

Potassium
595mg
17%

Magnesium
60mg
15%

Iron
2mg
14%

Vitamin B1
0.2mg
13%

Manganese
0.26mg
13%

Copper
0.2mg
10%

Vitamin A
405IU
8%

Vitamin E
0.76mg
5%

Fiber
1g
5%

Folate
17µg
4%

Calcium
42mg
4%

Vitamin C
2mg
4%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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