Dak Bulgogi (Korean Barbeque Chicken)
In order to get that single flat steak cut from the chicken thigh, it actually takes some precision and some knife handling skills. But all that peeling, deboning, cutting, and marinating is all worth it. I got the savory sweet flavors that bulgogi marinades are known for but made even better with the tender and juicy thighs that were soaked overnight. Serve this with a bunch of Boston/Bibb lettuce, garnished with scallion strips.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Use pear in place of apple, if preferred.
If there is extra marinade, add near the end of cooking to give the thighs extra flavor. Do not add until the very end, otherwise it will burn/char the thighs because of the sugars in the marinade.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
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