🏷️ Category: lunch
🌍 Cuisine: Korean
⭐ Difficulty: Hard
⏱️ Time: 400 min
📝 Introduction
Indulge in the rich, savory flavors of authentic Korean BBQ with this Dak Bulgogi recipe! Perfect for a special lunch, this gluten-free and dairy-free dish features tender chicken thighs marinated in a sweet and spicy blend of soy sauce, brown sugar, garlic, ginger, and sesame oil. Marinated for 6-12 hours to maximize flavor, then grilled to juicy perfection, it's served with crisp Boston Bibb lettuce for a refreshing wrap. At just $1.6 per serving, this high-protein meal (40g per serving) is both delicious and budget-friendly. Follow our step-by-step guide for a restaurant-quality experience at home!
🥘 Ingredients
• apple0.5
• boston bibb lettuce1 bunch
• brown sugar1 tbsp
• chicken thighs2 lbs
• garlic cloves3
• ginger1 tsp
• pepper flakes1 tsp
• scallions4 servings
• sesame oil1 tsp
• sesame seeds1 tsp
• soy sauce0.5 cup
👨🍳 Cooking Steps
1
Peel off thigh skins with a paring knife
2
Trim off excess fat
3
Cut into one single "steak" piece working around the bone
4
Save smaller pieces for cooking as well
5
Set aside in a large mixing bowl
6
Pulse the marinade ingredients in a food processor until smooth
7
Coat the chicken pieces with the marinade
8
Marinate overnight in the refrigerator or a minimum of 6-12 hours
9
With a skewer or toothpick, piercing the thighs for extra marinade absorption is optional
10
Preheat a skillet or non stick pan over medium heat
11
Add the chicken thighs and cook for about 15-20 minutes or until cooked through
12
To ensure fully cooked thighs, use a meat thermometer and check for a reading of 165-170F
13
Transfer to a serving plate and garnish with scallion
14
Serve with lettuce leaves
15
Enjoy!
