Shiloh
02-01-2014, 11:14 PM
Made this last weekend. Dak Bulgogi is the version made with chicken.
I used boneless chicken breast that I froze for a half hour to get stiff, yet still tender eoungh to cut into 1/4 inch thickness.
Three of these chicken breasts with stir fried onions, red and green peppers, and julienne carrots over Udon noodles was plenty for me and the bride. Took some for lunch as well. I'll tweak the recipe some more. I added more garlic than stated and onion granules to the marinade. There are some other recipes on the site that I will probably try.
http://www.koreanbapsang.com/2012/03/dak-bulgogi-korean-bbq-chicken.html#.Uu209igWyfQ
Think I'm gonna do it again for the Super Bowl.
Shiloh
I used boneless chicken breast that I froze for a half hour to get stiff, yet still tender eoungh to cut into 1/4 inch thickness.
Three of these chicken breasts with stir fried onions, red and green peppers, and julienne carrots over Udon noodles was plenty for me and the bride. Took some for lunch as well. I'll tweak the recipe some more. I added more garlic than stated and onion granules to the marinade. There are some other recipes on the site that I will probably try.
http://www.koreanbapsang.com/2012/03/dak-bulgogi-korean-bbq-chicken.html#.Uu209igWyfQ
Think I'm gonna do it again for the Super Bowl.
Shiloh