Dak Bulgogi (Korean Style Spicy Chicken) Kabobs. Dak Bulgogi (Korean Style Spicy Chicken) Kabobs Shinae Southern California, USA Dak bulgogi (DAHK BOOLgohgi), dak meaning chicken and bulgogi meaning bbq or grilled meat, is usually spicy-hot whereas the beef kind isn't. But the base of the marinade is fairly similar. Dak Bulgogi (Korean Style Spicy Chicken) Kabobs step by step.
It certainly gives the dish a tasty spark! In this recipe, I used boneless chicken thigh, but you can use boneless breast or a combination of both parts. The bite size boneless chicken pieces marinate and cook quickly, making this dish a good option for a busy weeknight meal. You can have Dak Bulgogi (Korean Style Spicy Chicken) Kabobs using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Dak Bulgogi (Korean Style Spicy Chicken) Kabobs
- It’s 12-15 of bamboo skewers soaked in water for at least an hour.
- Prepare 2-2.5 pounds of boneless, skinless chicken thighs cut into roughly 1.5-inch *cubes* (to the extent that you can cut chicken thigh meat into cubes, which is to say not really).
- Prepare 2 Tablespoons of minced garlic (about 3 cloves).
- It’s 1 teaspoon of minced fresh ginger root (or you could use about 1/4 teaspoon dry ginger powder).
- It’s 1 of green onion, finely chopped.
- You need 1/8 cup of sugar.
- Prepare 1/8 cup of gochujang (Korean red chili paste) You can substitute with sriracha – not quite the same, but you'll get a tasty result.
- It’s 1/8 cup of low sodium soy sauce.
- It’s 1 teaspoon of kosher salt.
- It’s 1.5 Tablespoons of neutral oil (like vegetable, canola, grapeseed).
- Prepare 1 of large onion, cut into 1" pieces for skewering and tossed with 2 teaspoonfuls of oil.
Dak Bulgogi (Korean Style Spicy Chicken) Kabobs instructions. In a large mixing bowl, mix together all the ingredients except the onion, making sure to incorporate all of them thoroughly. Originally marinated beef is used to make the dish but Dak Bulgogi or Chicken Bulgogi has become very popular world wide as a variation for those who are not big fans of red meat. The staple ingredients of this recipe are soy sauce, garlic, sesame oil and sugar.
Dak Bulgogi (Korean Style Spicy Chicken) Kabobs step by step
- In a large mixing bowl, mix together all the ingredients except the onion, making sure to incorporate all of them thoroughly..
- Cover the bowl and set in the fridge to marinate (about 1 hour ideally, and not more than 2). Remember to take the meat out of the fridge about 30 minutes before you're ready to grill. If you're using a charcoal grill, start your coals about 20 to 25 minutes before you want to grill. You want a gentle, medium low heat over which to cook these kebabs. If gas, just pre-heat your grill to medium low 5 to 7 minutes before cooking..
- Skewer your kabobs so they look like this. 6 single layers of onion with 5 roughly 1"layers of chicken skewered between them. As you've probably discovered by now, it's a little challenging to get 1" cubes of meat from chicken thighs, but you generally want a 1" thickness of meat between veg, so you might have to add odd pieces of chicken to the bigger ones to achieve this thickness. I used only onions mostly because I think it tastes simple and delicious this way..
- Over a medium low grill, cook the kebabs about 15 minutes, covered, turning them every 5 minutes..
Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Dak Bulgogi (Korean Spicy Chicken) is a must-try for spicy food lovers. This sweet and spicy marinade turns any meat dish into a celestial one. It is especially great with chicken or pork.