Food recipes
Dak Bulgogi (Korean Chicken Bulgogi)
Dak Bulgogi (Korean Chicken Bulgogi) Ingredients: soup, swanson chicken broth 99% fat free soy sauce made from soy (tamari) lemon juice, raw sugars, brown honey rice, white, long-grain, regular, unenriched, cooked wit...
Dak Bulgogi (Korean Chicken Bulgogi)
Ingredients:
soup, swanson chicken broth 99% fat free
soy sauce made from soy (tamari)
lemon juice, raw
sugars, brown
honey
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
spices, ginger, ground
oil, sesame, salad or cooking
spices, pepper, black
seeds, sesame seeds, whole, dried
Directions:
Cut the chicken into 2 inch x 1 inch pieces.
In a bowl, mix all of the ingredients together except for the chicken until the sugar has dissolved.
Coat the chicken pieces with the marinade.
Marinate for about 30 minutes in the refrigerator.
Preheat a skillet over medium-high heat.
Add the chicken pieces, reserving the marinade.
Cook until slightly browned and cooked through, about 2 minutes per side.
The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade 1 tablespoon at a time when the pan gets dry.
If needed, reduce the heat to avoid burning.
Remove from the heat and serve immediately.
Options for serving include lettuce wraps with a dollop of ssamjang (spicy wrapping sauce) or doenjang (soybean paste), your choice of salad or as a side dish along with a bowl of rice.
Ingredients:
soup, swanson chicken broth 99% fat free
soy sauce made from soy (tamari)
lemon juice, raw
sugars, brown
honey
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
spices, ginger, ground
oil, sesame, salad or cooking
spices, pepper, black
seeds, sesame seeds, whole, dried
Directions:
Cut the chicken into 2 inch x 1 inch pieces.
In a bowl, mix all of the ingredients together except for the chicken until the sugar has dissolved.
Coat the chicken pieces with the marinade.
Marinate for about 30 minutes in the refrigerator.
Preheat a skillet over medium-high heat.
Add the chicken pieces, reserving the marinade.
Cook until slightly browned and cooked through, about 2 minutes per side.
The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade 1 tablespoon at a time when the pan gets dry.
If needed, reduce the heat to avoid burning.
Remove from the heat and serve immediately.
Options for serving include lettuce wraps with a dollop of ssamjang (spicy wrapping sauce) or doenjang (soybean paste), your choice of salad or as a side dish along with a bowl of rice.