Spicy Chicken Bulgogi Recipe
User Reviews
5
Spicy Chicken Bulgogi Recipe
Description
Spicy Chicken Bulgogi is prepared by sautéing diced onions and chicken breast pieces until the chicken is lightly cooked. The sauce is made by blending soy sauce, cold water, gochujang (Korean chili paste), minced garlic, grated ginger, red chili flakes for heat control, rice vinegar for acidity, sesame oil for nuttiness, honey for sweetness, and arrowroot starch to thicken. The sauce is added to the chicken over low heat and simmered until slightly thickened, ensuring the flavors meld without burning.
The dish is assembled by washing butter lettuce leaves, which serve as edible wraps for servings of cooked rice topped with warm, spicy chicken and garnished with sliced green onions and optional sesame seeds. This approach offers interactive eating with contrasting textures—tender chicken, crisp lettuce, and soft rice—and a layered flavor profile with spice, savory depth, and sweetness.
The recipe notes provide substitutions such as white wine vinegar for rice vinegar and various sweeteners for honey. Cooking methods include grilling the chicken as an alternative to stovetop cooking. Storage instructions recommend keeping chicken separate from lettuce and rice, with reheating methods for optimal freshness and texture.
Ingredients
Ingredients:
- 1 pound chicken breast skinless and boneless, cut into 1-inch bite-size pieces
- 1 - 2 tablespoon olive oil
- 1 yellow onion finely diced, small
- 1 butter lettuce head
- 1 cup white rice cooked, or brown rice
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds optional topping
Bulgogi Sauce:
- ¼ cup soy sauce low-sodium
- 1–2 tablespoon water cold
- 1 tablespoon gochujang Korean chili paste
- 2 garlic minced, large cloves
- 1 teaspoon ginger grated, fresh
- 1 - 3 teaspoon red chili flakes based on desired spiciness
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 - 2 tablespoon honey based on your desired sweetness level
- 1 teaspoon arrowroot starch or cornstarch, or tapioca starch
Instructions
- Heat a large saute pan with olive oil to medium-high. Add onion and saute for 1 - 2 minutes, until translucent.
- Add chicken pieces and cook for 6 – 7 minutes total, until no longer pink on the outside.
- Meanwhile, in a medium bowl, whisk together soy sauce, water, gochujang chili paste, minced garlic, grated ginger, red chili flakes, vinegar, sesame oil, honey, and arrowroot starch. TIP: start with 1 teaspoon of red chili flakes, taste the sauce after simmering, and add more if you want it spicier.
- Once the chicken is ready, reduce the heat to low and pour the bulgogi sauce on top of the chicken. Stir to combine and simmer on low until the sauce thickens slightly - for about 2 - 5 minutes. Taste and add more red chili flakes, if desired. NOTE: make sure the heat is on low, or the sauce will burn.
- Meanwhile, wash lettuce. Then break off all large leaves and place them on a paper towel to dry.
- Add a few spoonfuls of rice to each lettuce cup, top with warm chicken, sliced green onions, and sesame seeds. Enjoy!
Notes
- Rice vinegar can be substituted with white wine vinegar if needed.
- Honey may be replaced with light brown sugar or coconut sugar based on preference.
- For a low-carb version, serve with cooked cauliflower rice instead of white or brown rice.
- Chicken thighs can be used instead of chicken breast; if grilling, cook breasts for 7-8 minutes per side and thighs for 3-4 minutes per side.
- Store leftover chicken bulgogi separately from lettuce and rice in an airtight container refrigerated up to 4 days; reheat chicken on stove or microwave and rice separately.
- Keep lettuce wraps cold to maintain crispness when serving leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 445mg | 19% |
| Potassium | 733mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 2045IU | 41% |
| Vitamin C | 7mg | 8% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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