Dak Bulgogi - Korean BBQ Chicken

Name: Dak Bulgogi - Korean BBQ Chicken
Cook time: 6 h 40 min
Total time: 6 h 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: •1/2 apple or pear; •1 bunch Boston bibb lettuce; •1 tbsp brown sugar; 2 lbs chicken thighs; •3 garlic cloves; •1 tsp ginger; •1 tsp red pepper flakes; •scallions; •1 tsp sesame oil; •1 tsp sesame seeds (garnish); •1/2 cup soy sauce

“If you have around 6 hours and 40 minutes to spend in the kitchen, Dak Bulgogi - Korean BBQ Chicken might be an amazing gluten free and dairy free recipe to try. This main course has 557 calories, 40g of protein, and 39g of fat per serving. This recipe serves 4. For $1.6 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. Only a few people really liked this Korean dish. Head to the store and pick up chicken thighs, boston bibb lettuce, brown sugar, and a few other things to make it today. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 47%. Users who liked this recipe also liked Dak Bulgogi (Korean BBQ Chicken), Dak Bulgogi - Korean BBQ Chicken, and Dak Bulgogi (Korean BBQ Chicken).”

total: 6 h 40 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Apple½
Boston bibb lettuce1 bunch
Brown sugar1 tbsp
Chicken thighs2 lb
Garlic cloves3
Ginger1 tsp
Pepper flakes1 tsp
Scallions4 servings
Sesame oil1 tsp
Sesame seedsgarnish1 tsp
Soy sauce½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 6 h 40 min

1
Peel off thigh skins with a paring knife. Trim off excess fat.
2
Cut into one single "steak" piece working around the bone. Save smaller pieces for cooking as well. Set aside in a large mixing bowl.Pulse the marinade ingredients in a food processor until smooth.Coat the chicken pieces with the marinade. Marinate overnight in the refrigerator or a minimum of 6-12 hours. With a skewer or toothpick, piercing the thighs for extra marinade absorption is optional.Preheat a skillet or non stick pan over medium heat.
3
Add the chicken thighs and cook for about 15-20 minutes or until cooked through. To ensure fully cooked thighs, use a meat thermometer and check for a reading of 165-170F.

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