Better than Chicken Teriyaki with less sugar! [Korean BBQ Chicken Bulgogi/Galbi] 맛있고 촉촉한 닭가슴살 갈비양념

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness while reducing refined sugar.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often more affordable.

Peel and cube an apple, using one that is a little old and sweet.

Combine 1 cup of soy sauce and 1/4 cup of medium Korean cooking wine in a blender with the apple, garlic, and ginger.

Puree the mixture for 30 to 60 seconds until smooth.

Pour the marinade into a container and add 1/3 cup of brown sugar, mixing until dissolved.

Mince 3 scallions and add them to the marinade along with 1/2 teaspoon of freshly ground black pepper, mixing well.

Taste the marinade and adjust sweetness if desired.

Slice 1.5 kg of chicken breast down the middle and butterfly it, then pound it to an even thickness.

Place the chicken in the marinade, ensuring it is well coated, and cover with plastic wrap.

Refrigerate for at least 12 hours or up to 48 hours.

Remove the chicken from the marinade and scrape off excess marinade.

Heat a large frying pan over high heat and add 1 to 1.5 tablespoons of vegetable oil.

Add the marinated chicken to the pan, cooking for 2-3 minutes until lightly golden brown.

Flip the chicken and cook for another 2 minutes until golden on the other side.

Remove the chicken from the pan and let it rest under loosely covered foil for 1-2 minutes.

Cut the chicken into bite-sized pieces and serve with lettuce leaves for wraps.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens