Bulgogi is one of my most favourite Korean dishes, be it either chicken or beef, spicy or non-spicy. I was very inspired by Kimchi House when she posted all her authentic Korean dishes on her blog. If you want to learn how to cook Korean dishes, you must visit Kimichi House. When I asked Kimchi House how to prepare Korean Bulgogi two months ago, she strongly recommended me to buy the Bulgogi sauce from the Korean store. After cooking this Chicken Bulgogi, I totally agreed with her. This dish tasted no different from the one we had at the Korean restaurant. To tenderise the meat, just add some pear juice in the marinade It is very delicious and you can easily cook and serve this bulgogi at home within a short time. So good to serve with rice or lettuce wraps.
Chicken Bulgogi
Prep time
Cook time
Total time
Author: Ann Low
Serves: 3 servings
Ingredients
- 650g Chicken thigh meat, belly pork or beef, sliced thinly
- 1 large Onion, shredded
- 2 tbsp Asian pear juice, blended (I used the Nam Shui pear from China) or use kiwi juice
- 7- 8 tbsp Bulgogi sauce or to taste
Instructions
- Combine all the ingredients together in a large bowl and mix it thoroughly with a pair of chopsticks or by hand. I also added two tablespoon of dark soy sauce to give the chicken meat a nice colour.
- Cover the bowl with cling wrap and refrigerate for at least 3 hours or overnight.
- Add little oil to a non-stick pan and stir fry the meat until cooked at medium heat.
- Garnish with some toasted white sesame and cut spring onion on meat when serving.
3.5.3229
韩式炒鸡柳
材料：
- 650克 鸡腿肉，去皮 （可用三层肉或牛肉），切条
- 1粒 大洋葱，细条
- 2汤匙啤梨汁或奇异果汁
- 7-8汤匙 韩国烧烤汁
- 做法：
- 将所有的材料混合均匀。加入2汤匙黑酱油使鸡肉更上色好看。
- 收进冰箱冷藏腌制3个小时或隔夜。
- 加点油在不粘锅上，以中火把鸡肉炒熟。
- 最后撒上白芝麻和葱段即可享用。
Enjoy!