Description
Delight in this authentic Chicken Bulgogi, featuring tender chicken pieces marinated in a vibrant blend of pear, onion, soy sauce, and aromatic spices. Perfectly pan-seared to lock in flavors, this sweet and savory Korean-inspired dish offers a juicy, flavorful experience best served with steamed rice or fresh vegetables.
Ingredients
Marinade
- 1 small fresh pear, sliced (preferably D’Anjou pear)
- 1 small white onion, sliced
- 2 green onions, thinly sliced, white and green parts
- ¼ cup soy sauce
- 1½ tablespoons toasted sesame oil
- 1 tablespoon dark brown sugar
- ½ tablespoon rice vinegar
- 2 teaspoons finely chopped fresh ginger
- 4 cloves garlic, finely chopped
Main
- 1 pound boneless, skinless chicken breasts, thinly sliced or cubed into 1 inch pieces
- 1 medium carrot, peeled and cut into matchsticks
- Vegetable oil, for cooking (about 2-4 tablespoons)
Instructions
- Prepare the Marinade: Add the sliced pear and onion to a blender and process until pureed. If the mixture is too thick, add 1-2 tablespoons of water to achieve a smooth consistency.
- Combine Ingredients: Place the thinly sliced chicken in a large mixing bowl. Add the pureed pear and onion mixture, sliced green onions, soy sauce, toasted sesame oil, dark brown sugar, rice vinegar, fresh ginger, and garlic. Stir well to fully combine all ingredients. Fold in the carrot matchsticks and mix thoroughly.
- Marinate: Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the chicken to absorb all the flavors.
- Cook Chicken in Batches: Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add half of the marinated chicken pieces without extra marinade to the pan. Cook for 2 to 3 minutes on each side until cooked through and slightly caramelized. Remove from the pan and repeat the process with the remaining chicken, adding more oil if necessary.
- Reduce Sauce: Return all cooked chicken pieces to the pan and pour in the leftover marinade. Continue cooking for another 3 to 4 minutes, letting the sauce reduce and thicken to coat the chicken perfectly.
- Serve: Remove from heat and serve the chicken bulgogi hot with your favorite Korean side dishes, steamed rice, or fresh vegetables.
Notes
- Using D’Anjou pears is preferred for their sweetness and juiciness, but Asian pears can be a great alternative.
- Marinating for at least 2 hours enhances the flavor, but marinating overnight will yield even more tender, flavorful chicken.
- For a spicier version, add some gochujang (Korean red chili paste) or chili flakes to the marinade.
- Vegetable oil is used for cooking, but you can substitute with canola or peanut oil for a higher smoke point.
- This recipe pairs beautifully with steamed rice, kimchi, and sautéed greens for a complete Korean meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
