I’ve been looking for a versatile sauce for meats and stirfries. This recipe is all about the marinade which is sweet, savory and a little bit spicy. The sauce is deceptively simple, but yields complex flavors. It’s also versatile since I’ve made a few stirfries with it to delicious results! This recipe is great for those who love Korean BBQ but don’t eat red meat. I used a whole chicken (6 pieces) and marinated them for a few hours before grilling.
Dak Bulgogi (Korean BBQ Chicken)
(Makes 3-4 servings)
Printable Version
Ingredients:
- 3 tbsp reduced sodium soy sauce
- 1 tbsp lemon juice
- 1 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp shao hsing wine
- 2 tsp mirin
- 1 tbsp garlic, minced (about 3 cloves)
- 1 tbsp ginger, minced
- 1-2 tsp sriracha
- 1 tbsp sesame oil
- 1/4 tsp black pepper
- 1 tsp sesame seeds
- 1 whole chicken, cut into 6 pieces
Directions:
- Mix the marinade ingredients all together until the sugar is dissolved.
- Pour the marinade over the chicken pieces and let marinate for 1 hour.
- Grill over charcoal or over a heated skillet, until cooked through and the sauce has caramelized. Cook on medium heat so as not to burn the sugars in the sauce.
I made this for dinner a few weeks ago, for the Korean tacos recipe on the same site. It turned out delicious! I made extra marinade, tossed some of it on the chicken after it was shredded and heated it all in a skillet for a few minutes for a little extra punch of flavor. The chicken alone was really yummy, but it paired very nicely with the slaw and sriracha sour cream in the taco. I actually skipped the tortillas and served mine as a lettuce wrap and loved it. Will definitely make again! Thanks for this awesome recipe!
That sounds delicious! Glad you enjoyed it 🙂