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How to make Korean chicken bulgogi

How to make Korean chicken bulgogi

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Text: Janice Sim

A modern twist on the Korean classic

If it's anything we can't get enough of, it's Korean grub. Sweet, sour and spicy are the common bold characteristics of every cult favourite dish in the land of Kimchi. A classic? Chicken bulgogi — tender cubes of meat marinated with the signature Korean red chilli paste. Below, the innovative Kilo Kitchen shares how to replicate their inventive version, featuring shiitake mushrooms and horseradish mayonnaise. So skip that Korean fried chicken place this weekend, and make your own from home instead.  

Note: Prepare pickled shiitake mushrooms and horseradish mayo before starting on the Korean chicken bulgogi
*Serves 8

Pickled shiitake mushrooms: Here's what you need

250g Dry Shiitake Mushrooms
300g Light Soy Sauce
300g White Wine Vinegar
25g Fresh Ginger
300g Sugar
600g Liquid (from soaking mushroom)

Pickled shiitake mushrooms: How to make it

1. Soak the shiitake in hot water for one hour.
2. Thinly slice the shiitake and discard the stalks. Mix the mushrooms together with all the rest of the ingredients, and bring to a gentle boil, until the mushrooms are pickled.
3. Cool at room temperature.

Horseradish Mayo: Here's what you need

60g Freshly Grated Horseradish
100g Kewpie Mayo

Horseradish Mayo: How to make it

1. Freshly grate the horseradish and mix with the mayonnaise. Set aside to serve.

Bulgogi Chicken: Here's what you need

200g Fresh Chicken Thigh
120g Gochujang Sauce (Korean Spicy Sauce)
90g Gochugaru (Coarsely-grounded Red Pepper)
120g Light Soy Sauce
90g Sugar
90g Sesame Oil
90g Minced Garlic
90g Grated Ginger
2g Grounded Black Pepper

Bulgogi Chicken: Here's what you need 

1. Dice the fresh chicken, mix it up with the rest of the ingredients (except the baby romaine and spring onions) and leave it to marinate in the chiller for three hours.
2. When it's ready, cook the chicken in a pan with a splash of olive oil until it's completely cooked but not dry.
3. To serve, top with the pickled mushrooms and other garnishes.
4. Soak the romaine leaves in iced water, dry and place onto a side plate. Serve with the horseradish mayo. 

See more of our delicious and easy-to-make recipes.    

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