Chicken Bulgogi

We don't prefer beef/pork/lamb and such, but an occasional seafood and poultry dish every once in a while seems to appeal to the other adult in the household, so I usually try to make chicken dishes for him on and off.

Homemade Baechu Kimchi is a good accompaniment, plus some white rice will make this a sumptuous meal.

Bulgogi is basically thin slices of meat, marinated in a delicious marinade and cooked over open fire or grill - aka barbecued. I was making just a small serving for him from two small chicken breasts so I cooked it on my gas-stove-top grill-pan.

Bulgogi can be served over cabbage or lettuce leaves, with some dipping sauce - simply roll the tender chicken pieces in the lettuce leaves, dip in the dipping sauce and enjoy.

Or, it can be served along with some rice and seasoned vegetables, not much unlike Bibimbap, to make a more sumptuous meal, as pictured above.

Bulgogi marinade: ¼ cup soy sauce 2-3 Tbsp brown sugar 2 Tbsp sesame oil 3-4 Tbsp rice wine vinegar 1 tsp Tabasco® sauce or cayenne pepper powder 6-8 cloves garlic, finely minced 1 small shallot, finely minced 2-4 dry red chilies 1 Tbsp toasted sesame seeds

Dipping Sauce: 2 Tbsp sesame oil 1 Tbsp rice wine vinegar 1 Tbsp gochujang or sambal oelek (or Tabasco® sauce) 2 cloves minced garlic ¼ cup chopped spring onions 1-2 tsp toasted sesame seeds

1-2 medium boneless skinless chicken breasts
1 Tbsp sesame oil
gochujang
Napa cabbage leaves, steamed lightly OR crisp butter lettuce leaves

Preparation:

1. Cut the chicken breasts into thin slices and allow to marinate for 30 minutes
2. Heat the sesame oil in a pan and add the marinated chicken pieces in a single layer and allow to cook over medium-high heat, tossing them around often to ensure even cooking; cook till browned on the outside and cooked on the inside; this takes only about 5-8 minutes if the chicken slices are fairly thin
3. Serve on a bed of lettuce with some dipping sauce