Crispy and Chewy Eonyang-Style Chicken Bulgogi (Marinated Chicken)

Ingredients

• Even if it is not thigh meat, you can use chicken breast or any boneless chicken.
• Add 1/2 tbsp of salt and brine for 5 minutes.
• After mixing in the seasoning, keep it in the refrigerator for about 10 minutes to let the flavors soak in.
• Instead of scallions and onion, you can serve the meat with garlic chives or shredded green onions.

Steps

1. Prepare the ingredients

   

   This is 1 pack of 500g chicken thigh meat.

   Even if it is not thigh meat, you can use chicken breast or any boneless chicken.

2. Clean and brine the chicken

   

   

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   Nam Yoon-su used the chicken skin as is, but I trimmed off all the skin and fat.

   In the original recipe, you brine it with 1 tbsp of salt for 5 minutes.

   Since trimming away the skin and fat reduced the volume, I cut the salt in half and added 1/2 tbsp.

   

   

   

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   After brining for 5 minutes, rinse it once in water to wash off the saltiness, remove the moisture, and mince it.

   Do not mince it too finely so that you can still enjoy the texture.

3. Season the chicken

   

   

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   Place the minced chicken in a bowl and mix with 2 tbsp of regular soy sauce (jin-ganjang), 1 tbsp of minced garlic, 1 tsp of minced ginger, 1 1/2 tbsp of oligosaccharide syrup (oligodang), 1 tbsp of toasted sesame oil, and a little ground black pepper.

   Yoon-su seasoned his with baby soy sauce, but taking into account the volume lost by trimming the skin and fat, I slightly reduced the soy sauce and oligosaccharide syrup.

   Done this way, the seasoning was just right. Place it in the refrigerator for about 10 minutes to let the flavors absorb.

4. Prepare the vegetables

   

   

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   For the vegetables to serve with the meat, thinly slice the scallions and onion and arrange them on a serving plate in advance.

   You can substitute garlic chives or shredded green onions.

5. Mix with starch and pan-fry

   

   

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   Add 2 tbsp of potato starch and mix well so it does not fall apart when pan-frying. Now that it is all ready, you just need to pan-fry it.

   

   

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   Heat the pan, drizzle a little oil, and spread the mixture out evenly as you place it in.

   Since fat renders from the chicken as it cooks, you do not need to add a lot of oil at the beginning.

   Cook gently over medium to low heat so that the meat cooks through evenly without burning.

   I covered it with a lid partway through so the inside would cook well.

   

   Check if it has browned, flip it over, press down firmly to cook the other side, and finally open the lid to let the moisture evaporate so it crisps up.

6. Finish

   

   It cooked nicely without burning and looks delicious.

   Place it on top of the plate with the prepared vegetables, and it is finished. You can also garnish it with minced red chili pepper and scallions.

   This adapts Eonyang-style beef bulgogi—which is finely minced and cooked over a charcoal grill for a smoky flavor—using chicken, and with simple seasoning it is truly delicious.

Ppunwife's tips

• Do not mince the meat too finely so that you can still enjoy the texture.
• Since fat renders from the chicken as it cooks, you do not need to add a lot of oil at the beginning.
• Cook gently over medium to low heat so the meat cooks completely through without burning, and cover with a lid partway through so the inside cooks well.
• Check if it has browned, flip it over, press down firmly to cook the other side, and finally open the lid to let the moisture evaporate and crisp it up.

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