Totally was unprepared for making dinner tonight. I normally have my meals planned for the week but it was a hectic week and with getting ingredients for the Daring Cook’s Challenge and all the other things I had going on, prepping for dinner totally slipped my mind. Lucky for me, I had a few hours before dinner time, to figure something out. I quickly defrosted some chicken thighs from the freezer and thought, how will I make these. Then I remembered! I used to make a bulgogi styled beef strips, when we used to BBQ at my parent’s house. I remembered how much my husband LOVED the beef flavor. I also remembered how my grandmother absolutely loved this, when I used chicken strips instead. Why not use them for chicken thighs? The best part, is that there is a short marinade time (about 30 minutes) because the flavors are strong. So, I started mixing and chopping and quickly, the marinade was made. My husband came to the kitchen and asked what I was making. As soon as I mentioned Bulgogi marinade…he got excited and ran for his camera.
In the end, this dish turn out better than anticipated. I ended up marinading it for about 2 hours and then baked it. I am definitely going to make this again!
Korean Style Bulgogi Chicken
Ingredients:
4-6 chicken thighs, skin removed
3 green onions, sliced
1/2 an onion, sliced
3/4 cup of soy sauce
1/4 cup of sugar
4 tablespoons of sesame oil
4 teaspoons of black pepper
2 tablespoons of garlic, minced
1 tablespoon of mirin (optional)
1/2 teaspoon of red pepper flakes (more or less, as per taste)
Directions:
- Combine chicken with marinade and allow chicken to rest for at least 30 minutes
- Heat oven to 375 F
- Place chicken in baking pan, without marinade and cover with onions and green onions
- Bake for 35-45 degrees or until cooked
Yummy Marinade!
Samina Cooks 