Chicken Bulgogi

Bulgogi is a lovely Korean dish usually made with beef. It's sweet and spicy but you can control the spiciness simply by using more or less of the Korean hot paste.

I managed to get Gochujang the hot spice paste from an oriental shop although you can now buy Gochujang in the UK from Amazon. So armed with my Gochujang there was no stopping me! Please excuse the poor quality pictures they were taken on my phone.

I couldn't get a nashi pear (or Asian pear) so I had to make do with an ordinary pear, any hard variety works fine. Update: since writing this post way back in 2009 you can now buy nashi pears in Asda.

And the rice.

We really liked Bulgogi and I will make it again but I will have a go at using beef for a change.

For the marinade you will need:
2 skinless chicken fillets - sliced into strips and the following;
4 tablespoons of dark soy sauce, 1 tablespoon of water, 2 tablespoons of sugar, 3 garlic cloves - finely chopped, 1 teaspoon of finely chopped ginger,
1 nashi pear - peeled and cored, 1 onion and a pinch of white pepper and a pinch salt
*1 tablespoon of sesame oil - only added just before you are ready to cook - as they said on the television that the strong taste will overpower the marinade if it's put in too early on.

To cook you will need:
a little vegetable oil, ½ onion sliced, 1 spring onion sliced diagonally

To serve you will need:
1 lettuce washed, leaves washed and dried - I use a salad spinner,
some cooked rice and Gochujang (hot Korean paste) and toasted sesame seeds and pine nuts.

Method:
Slice the chicken into strips. In a bowl mix together the dark soy sauce, water, sugar, garlic, salt, and pepper. Using a blender, puree the pear and onion in a and then add this to the marinade.

Mix in the chicken strips and leave to marinate for a good 30 minutes. Don't add the sesame oil yet. While that's all happening, get your lettuce leaves at the ready.

Just before you are going to start cooking, mix in the sesame oil into the marinade.
Heat a heavy-based pan and add a little vegetable oil. Remove the chicken from the marinade but do not discard the marinade!

Cook the chicken in the heated pan for a few minutes. Add a good amount of the marinade and cook until the chicken is cooked through. Now add sliced onion and spring onion and cook for another minute or two.

Transfer to a serving dish - preferably one that can go onto a small food heater to keep hot and garnish with the sesame seed and pine nuts.

To serve:
Serve immediately. Place a spoonful of rice in a lettuce leaf then add some chicken followed by a dollop of the Gochujang. Now wrap the lettuce around the filling, which can be a bit of a trick and a bit messy to eat, but it is oh, so good!

Korean, Chicken, Bulgogi

Korean, Chicken,

Korean

Yield: 2

Author: Jan Bennett

Chicken Bulgogi

I couldn't get a nashi pear (or Asian pear) to save my life so I had to make do with an ordinary pear but any hard variety works fine.

ingredients:

• For the marinade you will need:
• 2 skinless chicken fillets - sliced into strips and the following;
• 4 tablespoons of dark soy sauce, 1 tablespoon of water, 2 tablespoons of sugar, 3 garlic cloves - finely chopped, 1 teaspoon of finely chopped ginger,
• 1 nashi pear - peeled and cored, 1 onion and a pinch of white pepper and a pinch salt
• *1 tablespoon of sesame oil - only added just before you are ready to cook - as they said on the television that the strong taste will overpower the marinade if it's put in too early on.
• To cook you will need:
• a little vegetable oil, ½ onion sliced, 1 spring onion sliced diagonally
• To serve you will need:
• 1 lettuce washed, leaves washed and dried - I use a salad spinner,
• some cooked rice and Gochujang (hot Korean paste) and toasted sesame seeds and pine nuts

instructions:

How to cook Chicken Bulgogi

1. Slice the chicken into strips. In a bowl mix together the dark soy sauce, water, sugar, garlic, salt, and pepper. Using a blender, puree the pear and onion in a and then add this to the marinade.
2. Mix in the chicken strips and leave to marinate for a good 30 minutes. Don't add the sesame oil yet. While that's all happening, get your lettuce leaves at the ready.
3. Just before you are going to start cooking, mix in the sesame oil into the marinade.
4. Heat a heavy-based pan and add a little vegetable oil. Remove the chicken from the marinade but do not discard the marinade!
5. Cook the chicken the heated pan for a few minutes. Add a good amount of the marinade and cook until the chicken is cooked through. Now add sliced onion and spring onion and cook for another minute or two.
6. Transfer to a serving dish - preferably one that can go onto a small food heater to keep hot and garnish with the sesame seed and pine nuts.
7. To serve:
8. Serve immediately. Place a spoonful of rice in a lettuce leaf then add some chicken followed by a dollop of the Gochujang. Now wrap the lettuce around the filling, which can be a bit of a trick and a bit messy to eat, but it is oh, so good!

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