Spicy Sweet Stir-Fried Chicken Bulgogi (Marinated Chicken)
Boneless chicken bulgogi stir-fried with rice cakes in a sweet and spicy sauce with a subtle hint of curry.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish features deboned chicken marinated in a sweet and spicy gochujang sauce, then stir-fried with rice cakes and assorted vegetables. A small amount of curry powder added to the seasoning removes off-flavors and enhances the taste. It makes a hearty one-plate meal when served with chewy add-ins.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Very spicy
Ingredients
Ingredients
- Chicken500 g (medium chicken)
- Tteokbokki rice cakes
- Cabbage2 leaves
- Onion1/2
- Carrot1/2
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper2
- Large green onion (daepa)1 stalks
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)3 tbsp
- Garlic2 tbsp
- Soy sauce1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Sugar1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Ginger powder0.5 tsp
- Curry powder1 tsp
- Toasted sesame oil1 tsp
- Ground black pepper1 tsp
- To remove any chicken odor, soak the meat in milk; if you want to reduce the greasiness, blanch it briefly in boiling water before using.
- When marinating the chicken in the sauce, leaving it overnight is best, or marinate for about 3 hours.
- Instead of rice cakes, you can boil sweet potato glass noodles or spaghetti noodles and stir-fry them together.
- If you do not like the smell of curry, you can omit the curry powder.
Steps
I prepared a whole chicken so I can debone it and use the bones for broth.
It is a medium-sized chicken. It weighs 500g.
I deboned it and cut it into bite-sized pieces.
To remove any chicken odor, soak it in milk, and if you dislike greasiness,
blanch it briefly in boiling water before using.
These are the deboned bones. Since I am not an expert, there is still quite a bit of meat left on them.
Make chicken broth with them and use it for curry rice or other stews and soups.
You must not throw them away.
Mix the sauce ingredients in the listed amounts. If you do not like the smell of curry, you can leave it out.
The subtle curry aroma that comes through when stir-frying is surprisingly nice.
Add the sauce to the chicken, toss well, and let it marinate.
Leaving it overnight is ideal, but I marinated it for 3 hours.
Julienne all the vegetables; instead of rice cakes, it is also delicious to boil sweet potato glass noodles or spaghetti noodles and stir-fry them together.
Oil a pan and lightly stir-fry the firmer ingredients first.
Add the marinated chicken and stir-fry.
Once the chicken seems somewhat cooked...
Add the remaining ingredients—cabbage, green onion, chili peppers, and rice cakes—and stir-fry together.
When the ingredients and sauce are cooked through and blended well, it is done.
Ppunwife's tips
- Soak the chicken in milk to get rid of any gamey odor.
- If you want to cut down on greasiness, blanch the chicken briefly in boiling water before cooking.
- Use the leftover bones to make chicken broth for curry rice, other soups, or stews.
- If you make it non-spicy, it would be great as a side dish for kids.
FAQ
How do I prepare the chicken to reduce its smell and greasiness?
To eliminate the chicken odor, soak it in milk. If you want to reduce excess grease, it helps to blanch it briefly in boiling water before using.
Is the curry powder in the sauce necessary?
It adds a subtle aroma when stir-frying, but if it does not suit your taste, you can safely omit it.
Can I substitute other ingredients for the rice cakes?
Instead of rice cakes, you can pre-boil sweet potato glass noodles or spaghetti noodles and stir-fry them together for a delicious variation.
How can I use the leftover chicken bones after deboning?
You can simmer them into a broth to use for curry rice or as a soup base for other soups and stews.
