About this Recipe
While everyone is yelling at us to go, Atkins or Keto, to get the last bit of healthy or that extra five or 10 pounds to look perfect. I find when they yell, I look to the Far East to Korea and do a little Ming Tsai [East meats West] action and see how it’s done.
You see the Korean culture isn’t as rigid to guidelines that are entrenched on the French, which is awesome as you can cook, adjust what you like and mix ingredients together that seem inconsistent without getting yourself in trouble with the Culinary Police! While I am one for honoring traditions, I do find that mixing it up a bit helps my culinary soul feel like I just got away with a culinary misdemeanor as it was.
I am drawn to bulgogi, as I can’t get enough of it. I have made a Pork Version of Bulgogi and it’s divine. You should try it. However, like the original version I see myself drawn to Korean food and flavorful foods like it. Bold flavors, zesty ingredients, and really the seasonings are meant to give your system a bit of an awaking. I think I link it to where the food came from, “The Street”. Street Food movement has been making a strong showing lately. Food Trucks are now more popular than ever. I find this earthy and power-packed Chicken Bulgogi perfect to satisfy this hungry horde of mine.
Folks, this is just good food that is at its heart about filling your stomach and mind with joy. Spicy, garlicky (yes, shut your mouth, it is a word) meaty and delicious with a bowl of white rice. I think that Korean food, like Mexican food, is communal in nature. Sitting with your family, eating food, talking with cell phones off. That to me is perect.
- 1/2 cup soy sauce
- 1 to 2 tablespoons chili paste gochujang, or Sriracha, depending on your heat tolorance
- 1 small onion, peeled, pureed in a food processor
- 2 tablespoons light brown sugar
- 1 tablespoon mirin, or rice wine
- 4 cloves garlic, peeled and minced
- 1 1/2 teasppoons sesame oil
- 2 teaspoons grated fresh ginger
- Fresh ground black pepper
- 2 teaspoons sesame seads
- 6 boneless skinless chicken thighs
Step 1
Add the soy sauce, hot sauce, onion, brown sugar, mirin, garlic, sesame oil, ginger and a bunch of fresh ground black pepper and the sesame seeds in a large re-sealable freezer bag.
Step 2
Place a sheet of plastic wrap on a cutting board, and place your chicken thighs on the plastic and cover with another piece of plastic. Pound the chicken until they are 1/3 inch thick with a meat pounder.
Step 3
Place your pounded thighs in the plastic bag with the marinade, expell the extra air out of the bag and then seal it. Massage the marinade to cover the chicken. Place in the fridge for several hours, or overnight. I recomend, placing the marinade and chicken in a glass dish to avoid any spills or holes in the plastic bag.
Step 4
To grill, preheat your grill to high. Remove the chicken from the marinade and allow them to lay flat on your grill. When you feel the bottom has become well seared and slightly chared, turn them over and allow them to cook on the otherside until cooked through. The total time for both sides to cook is about five minutes.
Step 5
To cook using a skillet, slice the chicken into more bite-sized pieces before you are going to marinate them. Then placed the chicken pieces in a cast iron, well oiled skillet. Whent he chicken has seared, stir the chicken and add any leftover marinade and allow it to reduce in the skillet as the chicken finishes it’s cooking time.
Service:
Bulgogi is often eaten already Keto friendly as it can be served in lettuce, with kimchi. It’s good food folks!
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