🍗 Chicken bulgogi (dak bulgogi)

Name: Chicken bulgogi (dak bulgogi)
Total time: 40 min
Yield: 3
Cuisine: South Korea
Ingredients: 600 g boneless chicken thighs, sliced; 4 tbsp soy sauce; 1 tbsp sugar; 4 garlic cloves, crushed; 1 tbsp grated ginger; 1 tbsp sesame oil; 1 onion, sliced; 3 scallions, sliced

Origin: South Korea

438kcal

per serving · 250 g

175kcal

per 100 g

50 gProtein20 g / 100 g

20 gFat8 g / 100 g

12 gCarbs5 g / 100 g

Dak bulgogi is chicken thigh marinated in soy sauce, garlic, ginger, a little sugar and sesame oil, then grilled or pan-seared until caramelised. It is sweet-savoury and juicy, with charred edges and fresh scallion on top. It is served with rice and side dishes, or wrapped in lettuce leaves.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein20 g protein per 100 g — 46% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy ⚠ Sesame

What it is made of

chickensoy saucegarlicgingersesame oilscallion

Recipe

3 servings40 min

Ingredients

600 g boneless chicken thighs, sliced
4 tbsp soy sauce
1 tbsp sugar
4 garlic cloves, crushed
1 tbsp grated ginger
1 tbsp sesame oil
1 onion, sliced
3 scallions, sliced

Method

Mix the soy sauce, sugar, garlic, ginger and sesame oil.
Toss the chicken and onion in the marinade and leave for at least 30 minutes.
Cook in a very hot pan or on a grill for 8–10 minutes, turning, until browned and cooked through.
Scatter with scallions and serve with rice or lettuce leaves.

How to make it lighter

Use skinless chicken breast instead of thigh for a leaner version.
Halve the sugar; the onion adds natural sweetness.
Wrap it in lettuce leaves instead of eating it with a large bowl of rice.

History

Bulgogi, meaning “fire meat”, traditionally refers to marinated beef grilled over fire in Korea. Chicken versions using a similar marinade are now common in Korean homes and restaurants.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →