If you like the sweet and savory bulgogi flavor but not red meat, this one’s for you. Bulgogi is a marinated meat dish made with thin slices of beef. Dalk bulgogi is a variation made with chicken (“dalk” means chicken). For the chicken version, I like to add a bit of lemon flavor to give the dish a tasty spark. I used boneless chicken thigh, but you can use boneless breast or a combination of both. The bite-size chicken pieces marinate and cook quickly, making this dish a good option for a weeknight meal.

2-3 servings

Ingredients:

● 500 grams boneless chicken thigh and/or breast

Marinade:

● 3 tablespoons soy sauce

● 1 tablespoon lemon juice

● 1 tablespoon brown sugar

● 1 tablespoon honey (or 1 1/3 more tablespoons brown sugar)

● 1 tablespoon rice wine (or “mirim”)

● 1 tablespoon minced garlic

● 1 teaspoon grated ginger

● 1 tablespoon sesame oil

● Pinch black pepper

● 1 teaspoon sesame seeds

Rinse chicken and trim off excess fat. Cut chicken into small pieces. Mix the marinade ingredients in a bowl until the sugar has dissolved. Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.

Preheat a skillet over medium-high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)

See more recipes at www.koreanbapsang.com.

By Ro Hyo-sun