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Chicken Bulgogi

April 12, 2010

I’ve wanted to make chicken bulgogi for a while, and now that it’s grilling season, it’s the perfect time.  The

chicken bulgogi

chicken was easy to put together, but it was painstaking for Greg to grill.  You want to cut the chicken into very thin strips, so it gets nice and coated with the marinade, then cooks quickly.  This meant Greg was turning several batches of tiny strips of chicken over a hot grill for a long time.  As good as the grilling was, I think next time a grill pan would be a faster and easier route.  I served this with Jap Chae, a quick Korean noodle and vegetable stir fry.  It made a really tasty mean.  This recipe comes from Closet Cooking and served 3.


1 lb. chicken breast, thinly sliced (place in the freezer for 30 minutes to make slicing easier)

1/2 c gochujang (Korean hot pepper paste)

5 cloves garlic, grated

1 inch-piece ginger, grated

1 medium Asian pear, grated (I used half of a large one)

1/2 c soy sauce

1 T sesame oil

1 T brown sugar

1/4 t ground black pepper

1 T toasted sesame seeds, crushed


Mix everything in a large bowl and marinate for at least an hour.  Cook the meat on a barbecue or in a pan on the stove until just done (a minute or two on each side).

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