Today we feature a classic Korean recipe. It’s known that my verve and passion is Caribbean cooking, essentially that of the Nuyorican diaspora. Yet, once in a while, we like to feature other prominent cuisine. Korean cooking has long been a favorite of mine ever since I discovered it in my young manhood years ago. And it is still one of my favorites, especially Chicken Bulgogi (or dak bulgogi), a popular dish featuring thinly sliced chicken marinated in a sweet, savory, and spicy sauce. The sauce itself consists of soy sauce, garlic, ginger, sesame oil, brown sugar. sesame seeds, cayenne pepper, salt and black pepper which is mixed together in a marinade. The chicken is then cooked or grilled over high heat until caramelized and slightly charred. It makes for a tender, juicy and flavorful rendition known as “fire meat.” Actually, this is a chicken version of the classic beef bulgogi. The beef version, as with the chicken dish, is typically served with rice, but also includes kimchi and, sometimes, lettuce. The dish can also be made with pork.

Our version is quick and easy. All you do is mix the chicken with the marinade and cook it together. That’s it. No fuss, no bother. It makes for a very tasty meal that will please everyone in your circle.

CHICKEN BULGOGI

Ingredients:

½ medium onion, peeled
2 cloves garlic, peeled and minced
5 tablespoons soy sauce
½ cup soy sauce
1½ tablespoons brown or maple sugar (or more to taste)
2 tablespoons sesame oil
1 tablespoon sesame seeds
½ teaspoon cayenne pepper
Salt and ground black pepper to taste
4 skinless, boneless chicken breasts (about 2 pounds – normally 6-8 ounces each)

Instructions:

  1. In a bowl, whisk together the onion, garlic, soy sauce, brawn or maple sugar, sesame oil, sesame seeds, cayenne pepper, salt and black pepper into a smooth marinade.
  2. Heat a wok or large skillet over medium-high heat. Add chicken and marinade and stir-fry until chicken is cooked throuh, about 15 minutes.
    Yield: 4-6 or more servings.