Spicy Chicken Bulgogi

Cooking for two can be hard when I have to buy pounds of chicken or beef at one-time. Then, I’m stuck in the “now what” phase with leftover ingredients. And that’s how I landed here, after making Youn’s Kitchen Boneless Fried Kitchen. This chicken bulgogi is just slightly spicy, salty and sweet. The chicken is cooked and grilled through first before the sauce is added to further the smoky flavor.

When it’s no long cold (snowed last week in Boston), I’d imagine this would be delicious on a BBQ grill or as skewers. Until then, the frypan is still delicious! DrJuh has also been coming home late all week from work so in the attempt to make him a hearty packed lunch, I used some of the leftover chicken to make delicious fried rice! Using the pan that I originally made the chicken on brought out the delicious almost-burnt glaze flavors into the rice. Topping with a semi-oozy egg made for the perfectly balanced spicy but creamy bite.

Enjoy!

Ingredients

• 1.1 pound or so (500 g) chicken thigh meat (boneless)
• ⅓ tsp salt
• ⅓ tsp ground black pepper
• 1 Tbsp mirin

Sauce

• 1 Tbsp Korean chili paste (gochujang)
• 2 Tbsp Korean chili powder (gochugaru)
• 2 Tbsp soy sauce
• 2 ½ Tbsp sugar
• 2 Tbsp mirin
• 1 Tbsp minced garlic
• 4 Tbsp water

Instructions

1. Cut the chicken thick meat into large chunks and place in a medium sized bowl. Add in the 1 Tbsp mirin and sprinkle the ⅓ tsp salt and ⅓ tsp ground pepper on to the chicken and mix to combine evenly.

2. Add all the sauce ingredients in a small bowl, mix and set aside.

3. Heat a nonstick frypan on medium heat. Place the chicken, skin side down on to the pan and grill until the skin turns golden, browned and crispy looking.
*Because oil will come out from the chicken stick, additional oil is not needed in the beginning if using a nonstick pan. For stainless steel, a Tbsp or so will probably be needed to be used.

4. Flip the chicken over and turn the heat to medium-low. Place a cover or lid on the frypan so that the chicken will cook all the way through.
*The thickness of the chicken will impact how long the chicken needs to cook ~about 3-5 minutes with the cover on.

5. Once the chicken has cooked through, take the cover off and using a paper towel, wipe off any extra oil from the frypan. Take the sauce from step 2, and pour it over the chicken. Stir the chicken a few times to make sure the sauce has gotten to all the pieces. Once the sauce has reduced, all is done!
*Sauces with sugar and gochujang can burn, so heat the sauce on low heat and work quickly!

6. Enjoy with a bowl of warm rice! And even a soup.

*Tip: With leftover chicken, make fried rice! In the pan that the chicken was made, add 1-2 Tbsp of oil and heat 1 scallion and a few garlic cloves until fragrant. Add in a few more tablespoons of vegetables that you have on hand (onion, carrot, celery, potato etc!) and continue to stirfry. Cut the chicken into smaller bite-size pieces and add into the pan. Add a bowl of rices and continue to mix together. The leftover sauce in the original chicken pan will help to coat the rice more! — Add in other seasonings like soy sauce or sesame oil. Mix and enjoy! A fried egg on top will be perfect!

Print Recipe

Korean Spicy Chicken Bulgogi

Servings

2 people

Ingredients

• 1.1 pound (500 g) chicken thigh meat (boneless)
• ⅓ tsp salt
• ⅓ tsp ground black pepper
• 1 Tbsp mirin

Sauce

• 1 Tbsp Korean chili paste gochujang
• 2 Tbsp Korean chili powder gochugaru
• 2 Tbsp soy sauce
• 2 ½ Tbsp sugar
• 2 Tbsp mirin
• 1 Tbsp minced garlic
• 4 Tbsp water

Servings 2 people Ingredients 1.1 pound (500 g) chicken thigh meat (boneless) ⅓ tsp salt ⅓ tsp ground black pepper 1 Tbsp mirin Sauce 1 Tbsp Korean chili paste gochujang 2 Tbsp Korean chili powder gochugaru 2 Tbsp soy sauce 2 ½ Tbsp sugar 2 Tbsp mirin 1 Tbsp minced garlic 4 Tbsp water

Instructions

1. Cut the chicken thick meat into large chunks and place in a medium sized bowl. Add in the 1 Tbsp mirin and sprinkle the ⅓ tsp salt and ⅓ tsp ground pepper on to the chicken and mix to combine evenly.
2. Add all the sauce ingredients in a small bowl, mix and set aside.
3. Heat a nonstick frypan on medium heat. Place the chicken, skin side down on to the pan and grill until the skin turns golden, browned and crispy looking. *Because oil will come out from the chicken stick, additional oil is not needed in the beginning if using a nonstick pan. For stainless steel, a Tbsp or so will probably be needed to be used.
4. Flip the chicken over and turn the heat to medium-low. Place a cover or lid on the frypan so that the chicken will cook all the way through. *The thickness of the chicken will impact how long the chicken needs to cook ~about 3-5 minutes with the cover on.
5. Once the chicken has cooked through, take the cover off and using a paper towel, wipe off any extra oil from the frypan. Take the sauce from step 2, and pour it over the chicken. Stir the chicken a few times to make sure the sauce has gotten to all the pieces. Once the sauce has reduced, all is done! *Sauces with sugar and gochujang can burn, so heat the sauce on low heat and work quickly!
6. Enjoy with a bowl of warm rice! And even a soup.
7. *Tip: With leftover chicken, make fried rice! In the pan that the chicken was made, add 1-2 Tbsp of oil and heat 1 scallion and a few garlic cloves until fragrant. Add in a few more tablespoons of vegetables that you have on hand (onion, carrot, celery, potato etc!) and continue to stirfry. Cut the chicken into smaller bite-size pieces and add into the pan. Add a bowl of rices and continue to mix together. The leftover sauce in the original chicken pan will help to coat the rice more! -- Add in other seasonings like soy sauce or sesame oil. Mix and enjoy! A fried egg on top will be perfect!

Recipe Notes

recipe barely adapted from Korean Blogger Jadish