Korean Chicken (Dak Bulgogi) Recipe

Korean Chicken (Dak Bulgogi) Recipe:

Ingredients:

1.5 lbs (about 680g) boneless, skinless chicken thighs or breasts, thinly sliced
1/2 cup soy sauce (use low-sodium if you're watching your sodium intake)
3 tablespoons sugar or honey
1 tablespoon sesame oil
1 tablespoon ginger, minced
3 cloves garlic, minced
2 tablespoons gochujang (Korean red pepper paste, adjust to your spice preference)
1 tablespoon rice vinegar
2 tablespoons mirin or rice wine
1 medium onion, thinly sliced
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Cooking oil for stir-frying

Instructions:

Marinate the Chicken:
- In a bowl, mix together soy sauce, sugar (or honey), sesame oil, minced ginger, minced garlic, gochujang, rice vinegar, and mirin to create the marinade.
- Add the thinly sliced chicken to the marinade, making sure each piece is well coated.
- Let it marinate for at least 30 minutes to allow the flavors to penetrate the chicken.
Cooking:
- Heat a pan or wok over medium-high heat with a bit of cooking oil.
- Add the marinated chicken and sliced onions to the hot pan.
- Stir-fry until the chicken is fully cooked and the onions are tender.
Garnish:

Dietary Considerations:

Protein: Chicken is a good source of lean protein.
Fats: Sesame oil provides a flavorful touch but is high in healthy fats. Use it in moderation if you're watching your fat intake.
Carbohydrates: The sugar or honey in the marinade contributes to carbohydrates. Consider using a sugar substitute or reducing the amount for a lower-carb option.
Sodium: Adjust the soy sauce quantity or choose low-sodium soy sauce if you need to limit sodium intake.
Spices: Gochujang adds spice. Adjust the quantity based on your spice tolerance.

Also, Read

Remember to consider your individual dietary needs and preferences when preparing and consuming this dish. Enjoy your Korean chicken!

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