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Korean Dak-Bulgogi | Spicy K-Street Food Classic
(0)
25 min
Quick
Knuspr-Küche
Zartes Hähnchen in einer aromatisch-würzigen Marinade aus Sojasauce, geriebenem Apfel, Sesamöl und feiner Gochujang-Schärfe – scharf angebraten und herrlich karamellisiert. Hol dir den unwiderstehlichen Duft der Seouler Streetfood-Märkte in nur 20 Minuten nach Hause!
Preparation method
Preparation & Marinating
Pat the chicken breast fillets dry and cut into thin, bite-sized strips. Peel the apple and grate finely on a fine grater (the enzymes in the apple make the meat especially tender).
Peel the garlic cloves and fresh ginger, then finely chop or grate them. Thoroughly wash the spring onions; cut the white and light green parts into pieces about 3 cm long, and slice the dark green tops into thin rings for the garnish.
In a bowl, stir together the grated apple, soy sauce, gochujang chili paste, brown cane sugar, sesame oil, chopped garlic, grated ginger, and a pinch of pepper. Add the chicken strips and the larger spring onion pieces, mix thoroughly, and let marinate for 10 to 15 minutes.
Chef's tip
This pairs wonderfully with freshly steamed jasmine or sushi rice and crisp lettuce leaves, which you can use to wrap the hot meat just like authentic K-street food.
If you like it extra spicy, you can double the amount of gochujang chili paste or add a teaspoon of chili flakes.
30 min
Under an hour
