I love beef bulgogi (a Korean grilled marinated beef dish). I was introduced to it when I was a teenager by a good family friend. Every year they invited me to camp with them over Labor Day weekend and bulgogi always graced the table.
And just to clarify, when I say camp I mean in a cabin, with beds and a shower. I don’t do tent camping. No thanks. Buh bye.
So when I came across this recipe, it brought back memories of our days on the river and nights roasting marshmallows and playing cards. I knew I had to make it even though it wasn’t the beef bulgogi I have had in the past.
I was kind of skeptical since it didn’t seem as traditional and I just thought it would be one of the few dishes that I would prefer with beef rather than chicken. Well, I was wrong because it was just as good as the traditional beef version of this dish.
Using chicken thighs made it more flavorful and moist than chicken breast would have but they will certainly work too.
And the best thing about this recipe, my chicken hater husband really loved it and my no-meat eating little dude did too. I can never get that kid to eat chicken. Total win.
- 2 lb. boneless, skinless chicken thighs or breasts
For the Marinade:
- 6 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. brown sugar
- 2 Tbsp. honey
- 2 Tbsp. minced garlic
- 2 tsp. grated ginger
- 2 Tbsp. sesame oil
- 1/4 tsp. black pepper
- Trim fat off chicken and dice into bite size pieces. Set aside.
- In a bowl, whisk together the marinade ingredients then dump into a ziptop bag. Add chicken and squish around until fully coated. Marinate in the fridge for 30 minutes to 2 hours.
- Heat a large skillet over medium high heat. Remove chicken from bag and reserve marinade. Add chicken to the skillet and cook until caramelized, about 2 minutes. Flip and cook the other side another 2 minutes, or until cooked through. If skillet gets too dry add a bit of the reserved marinade, making sure to heat it through to cook away the raw chicken.