If you like sweet and savory bulgogi flavor but don't like red meat, this one's for you! Bulgogi is a marinated meat dish made with thin slices of beef. Dak bulgogi is a variation made with chicken. Dak means chicken. For the chicken version, I like to add a bit of lemon flavor. It certainly gives the dish a tasty spark! I used boneless chicken thigh, but you can use boneless breast or a combination of both parts. The bite size chicken pieces marinate and cook quickly, making this dish a good option for a weeknight meal. You can enjoy the chicken in lettuce wraps with a dollop of ssamjang or doenjang (soybean paste). It will be equally delicious simply served with your choice of salad or a side dish, such as sigeumchi (spinach) namul or watercress namul, along with a bowl of rice. Enjoy!
2 - 3 servings
1 pound boneless chicken thigh and/or breast.
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
1 tablespoon honey (or 1-1/3 more tablespoons brown sugar)
1 tablespoon rice wine (or mirin)
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon sesame oil
pinch black pepper
1 teaspoon sesame seeds
Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide).