Chicken “Bulgogi” Recipe
Friends, I want to introduce You to a very delicious, fast Korean dish! Traditionally in Korea, this dish is prepared from beef, fried in a wok with a lot of hot spices, served on boiled sticky rice. The same recipe is adapted to our usual tastes. If anyone is interested-come visit…
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Happy owners of this wonderful device will be able to cook a chicken in 15 minutes (!!!), well, the owners of wonderful pots (including me), will have to languish waiting for about half an hour, but it’s worth it. The recipe is also perfect for a slow cooker. First, we will prepare all the necessary components…
  2. Onion cut into half rings, if large – then quarters, send to the pan. Chop the garlic and ginger with a knife and put it in a pan. Add the broth or water, Apple cider vinegar, soy sauce, sugar, hot chili sauce and sesame oil. Add the sauce necessarily, believe me-you will not feel the sharpness,but it will complement the flavor bouquet. Mix well. If cooking on the stove, add a little more broth. Put the thighs in the pan, bathe them a little in the broth, cover with a lid, turn on the fire. After boiling, set a medium heat, cook for about half an hour or until the meat is ready. If you use a pressure cooker, turn on the “meat / stew” mode for 12 minutes and set the highest pressure.
  3. Wash thighs were big and I kept them on fire for 30 minutes. During this time, they are perfectly prepared, all the time spreading a funky flavor!
  4. If the thighs will be served with a side dish, then it’s time to decide which sauce will be more respectful in this situation-thick or liquid. If liquid-leave everything as is, if thick, then transfer the meat to a plate and boil the gravy on the fire for another five minutes.
  5. When the choice is made with the sauce, put the garnish on the plate, top with the thighs, sprinkle with sesame and green onions.
  6. The meat is very juicy, tender, and flavorful…
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