This recipe had been sitting in my notebook since February, waiting patiently to be written out. So before I procrastinate any longer …………
While following this recipe, I noticed the similarities with the Chinese version of Sesame chicken or the Japanese Teriyaki sauce, which are used also for barbecues, coincidence or influence?
If you are looking for a spicier version that is normally found in Korean BBQ foods, just add by the tablespoon red chilli pepper flakes till you find your spice level. 1 tablespoon is Mild, 2 tablespoons is Medium heat and 3 tablespoons or more HIGH.
Dak Bulgogi (Korean BBQ Chicken)
400g chicken breast or thighs (estimate)
3 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon grated ginger
2 tablespoon rice wine or white wine
1 tablespoon sesame oil
1/2 teaspoon white sesame seeds
pinch of black pepper
- Slice the chicken to the thickness you would like or think is right for a quick barbecue (table barbecue not your Weber!), about 1/4″ or 0.5cm thick
- Toss everything together in a mixing bowl and leave to marinade for a few hours or overnight in the fridge.
- Take out & bbq or use for a stir-fry.