chicken bulgogi
In June, we visited our dear friends in Texas. They live in Fort Worth, but we made the trek to Waco to see the Gaines’ campus that is all things Magnolia. It was so fun! Waco is a seemingly cool city too. While shopping and perusing Magnolia, we ate lunch at a food truck on site. It was ranked Waco’s #2 most popular food truck. My friend had eaten there before and recommended it. While we stood in line, one of the employees offered samples of their chicken bulgolgi. It was delicious. There was something very salty, sweet, and intense about the thighs that had been marinated in the bulgogi sauce. That was the inspiration of this recipe.
Inspired by: Waco, TX Club Sandwich (food truck)
Chicken Bulgogi
An intense, salty / sweet, Korean marinade. This recipe is great served as a bowl!
Ingredients
Marinade / Sauce
- 1 cup soy sauce
- 2 TBSP gochujang
- 1-2 TBSP chile garlic sauce
- 1 large onion, peeled and grated
- 4 TBSP brown sugar
- 2 TBSP mirin
- 8 garlic cloves, minced
- 3 TSP sesame oil
- 4 TSP grated ginger
- freshly ground black pepper
- 4 TSP sesame seeds
- 2-3 LBS boneless, skinless chicken thighs
- 4-6 green onions, sliced into 3" pieces
Serve With
- Jasmine Rice
- Kimchi
- Cilantro
- Pickled carrots
- Extra marinade and/or Sriracha Mayo, Spicy Ranch, etc.
Instructions
Combine all of the marinade ingredients in a large mixing bowl, be sure to reserve and adequate amount for sauce and set aside, then add the chicken and green onions to the mixing bowl and marinate overnight. When ready to prepare, grill chicken thighs and be sure to develop a nice char. Once rested, slice the chicken into pieces. Serve with your choice of accompaniments.
Notes
Recipe inspired by: David Lebovitz