There is this little hole-in-the-wall Korean restaurant here in Jax that has the most amazing chicken bulgogi, I just had to try and make it at home. Normally, when I try to re-create a dish, I can come fairly close to guessing which ingredients I need, but for this one, I had to do a bit of research. First, what the heck is the red stuff all over it?
I happened upon Hyosun’s blog and her spicy grilled korean chicken recipe. Aha! I assumed it was some sort of pepper since it is pretty spicy, but where does one find Korean hot pepper paste (gochujang), Korean hot pepper powder (gochugaru), and maesil chung (plum extract) in Jacksonville, Florida? (*Affiliate links.)
Further research sent me to a Korean grocery in an extremely iffy part of town where I would not get out of my car at night. It is in a literal strip mall next to a strip club with a sign that claims to be, “The Best Place to Spend Your Tax Return.” Yikes. I went in (to the grocery, not the strip club!) and there was an extremely happy Korean lady who was eager to help me find what I needed. She told me which brands were best/most popular.
I followed Hyosun’s recipe to a T the first time around so I could get used to how the different ingredients interacted with each other. I modified her recipe the second time (I also brined the chicken) to suit my tastes and I don’t think I would be able to tell the difference between my recipe and the one from the hole-in-the-wall. As Pinterest would say… Nailed It!
What do you think? Comment below and tell me what you thought of this recipe. Take a picture and tag me on Instagram @dredgeanddrizzle! I would love to see your creations!
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- 1 1/2 - 2 pounds chicken breast rinsed and trimmed of fat
For the Marinade
- 1 1/2 tablespoon Korean red pepper flakes (gochagaru)
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon + 1 teaspoon Korean red chili pepper paste (gochujang)
- 1 teaspoon honey
- 2 tablespoons corn syrup
- 3 tablespoons maesil chung or pineapple juice
- 1 tablespoon sesame oil
- 1 tablespoon ginger grated
- 2 tablespoons garlic pressed in garlic press
- 1/2 teaspoon salt
- scallions chopped
- sesame seeds
If time permits, brine the chicken.
In a large bowl, mix all the marinade ingredients together.
Slice the chicken into thin pieces and add to the marinade. Keep in the fridge for a minimum of 2 hours.
Heat some coconut oil on medium heat in a cast iron skillet.
Cook the chicken in batches, ensuring not to crowd the pieces so they carmelize slightly.
Serve immediately over rice and garnish with scallions and sesame seeds if desired.