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Korean bulgogi is made with thinly sliced ribeye or other beef, but the same marinade, with a slight modification, can be used on chicken.
Simply take the same marinade you use for bulgogi (soy sauce, broth, rice wine vinegar, salt, sugar, garlic, onion, shallots, sesame oil) and about 1-2 Tbsp. goh-cho-jahng (Spicy Korean red pepper paste) for every half cup of marinade. Let thinly sliced pieces of chicken marinate for an hour, up to overnight in the refrigerator, then grill, pan-fry, or broil the same way for bulgogi.
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5-06-2006 @6:04PM Bestvnteas said... It sounds like a tasting marinate. I will try it next time I prepare beef or chicken.
I'm supposed it works well with boneless chicken breast since they can easily be sliced thinly. If using thighs or legs, I probably have to cut into the meat, instead of slicing it, to allow the marinate to soak in.
Thanks!
http://www.cookies-in-motion.com
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5-06-2006 @9:00PM Finished.Law.School said... Did you previously post a complete recipe for bulgogi?
How about a link to it then?????
How about more Korean food recipes here as well??
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5-06-2006 @9:41PM sarah said... hello finished.law.school
we have a few recipes for korean food here - from both stefania and moi. just do a search for "korean."
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5-07-2006 @9:40AM Hawk said... One thing that I would sort of like to see is Slashfood tagging articles with recipes with some sort of 'recipe' tag. That way, you could try to find recipes by clicking on that and then searching, or something. If I want to find a recipe for korean bbq beef / bulgogi, I'm not sure I want to sort through every other article that mentiones 'korean'.
And, this looks really tasty. mmm.
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5-07-2006 @9:42AM Hawk said... Oh wow, I'm such a moron. *clicks on the recipes tag* now if I search after doing this, will I see only recipes-tagged results? :)
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