On our last trip to LA we stumbled upon the most amazing Korean restaurant. It wasn’t our first time to try Korean, but it was our first time to fall in love with it. All I can say is, it’s completely under rated. Clean, light and tangy, this recipe is the perfect way to spice up midweek chicken and veg. Plus, as this Korean classic traditionally uses beef, we’ll be trying the exact same recipe with thinly sliced beef tonight, yum xx
Ginger Marinated Bulgogi Style Chicken
Adapted form Food and Wine
Serves 2 adults 1 little one
5 tablespoons shoyu / soy sauce
2 tablespoons sesame oil
1 teaspoon honey
1 tablespoon rice wine vinegar
3 spring onions thinly sliced
1 garlic cloves, minced
1 tablespoon finely grated fresh ginger
2 tablespoons toasted sesame seeds
500g chicken breasts
Steamed brown rice
In a zip lock bag, combine the shoyu or soy sauce, sesame oil, honey, rice wine vinegar, spring onions, garlic, ginger and 1 tablespoon sesame seeds. Add the chicken and turn to coat. Seal the bag and refrigerate for at least 1 hour and up to 4.
Preheat a grill pan and cover with 1 tablespoon sesame oil. Remove chicken from marinade and transfer to the grill. Cook over moderate heat, turn once cooking for approx 5 minutes or until lightly charred and cooked through. Thinly slice the chicken (optional), sprinkle with the remaining 1 tablespoon of sesame seeds and serve alongside steamed greens and brown rice.