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Dak Bulgogi (Korean Barbeque Chicken)
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
385 minutes
385 minutes
Korean BBQ chicken marinated in soy sauce, apple, and red pepper flakes, then chilled overnight for maximum flavor.
Ingredients:
- 2 pounds bone-in chicken thighs
- 0.5 cup soy sauce
- 0.5 apple - peeled, cored, and chopped
- 1 tablespoon brown sugar
- 3 cloves garlic
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru (Korean chile powder)
- 1 teaspoon minced fresh ginger root
- 1 teaspoon sesame seeds
Instructions:
- Peel skin and trim excess fat from chicken thighs, then cut each into a flat 'steak' around the bone. Don't forget to save any smaller pieces for cooking too. Rinse thighs under cold water to remove any film, and place them in a large bowl.
- Combine soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger in a food processor. Pulse until you have a smooth marinade.
- Coat the chicken in the marinade by pouring it into the bowl and stirring well. For deeper flavor, pierce the chicken with a skewer. Cover with plastic wrap and refrigerate for 6 to 12 hours.
- Preheat a skillet over medium heat. Transfer the chicken from the marinade to the skillet. Sauté until cooked through, about 15 to 20 minutes. Use a meat thermometer to ensure it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Place the cooked thighs on a serving plate and sprinkle with sesame seeds for a tasty finishing touch.