{"id":9237,"date":"2022-04-19T11:51:38","date_gmt":"2022-04-19T18:51:38","guid":{"rendered":"https:\/\/kimchimari.com\/?p=9237"},"modified":"2022-04-19T11:51:41","modified_gmt":"2022-04-19T18:51:41","slug":"easy-chicken-bulgogi-dak-bulgogi-bbq","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/easy-chicken-bulgogi-dak-bulgogi-bbq\/","title":{"rendered":"Easy Chicken Bulgogi (Dak Bulgogi) for Korean BBQ"},"content":{"rendered":"\n

Chicken Bulgogi is simple to prepare, delicious and not spicy. Try this for your next BBQ or just cook it in your pan. <\/em><\/p>\n\n\n\n

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Chicken Bulgogi-Dak Bulgogi-Rice and Tea<\/figcaption><\/figure><\/div>\n\n\n\n

Chicken Bulgogi is often made with a spicy marinade which means gochujang is involved. The flavors of this type of spicy chicken bulgogi are pretty similar to Pork Bulgogi. But, recently, I was asked to develop a non-spicy version for a client and although it took a few tries, it came out so yummy and easy, I had to share that with you all here.<\/p>\n\n\n\n

For this recipe, you do NOT need any fresh ingredients except for the chicken. This Chicken Bulgogi marinade can totally be made from pantry items so it would be a great recipe to have for days when you are low on fresh grocery items like fresh garlic, onions, etc. The recipe may not seem like much but believe me when I say it comes out totally and absolutely delicious!<\/p>\n\n\n\n

Here I served the bulgogi with some rice and beautiful chrysanthemum tea which is my most favorite to have with Korean food.<\/p>\n\n\n\n\n\n\n\n

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Korean BBQ Beef – Bulgogi (\ubd88\uace0\uae30)<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

So I know many people associate Bulgogi with just beef. And even among Koreans, if you just say ‘Bulgogi’, that means beef bulgogi by default. Although the world bulgogi just means “fire meat” and there’s nothing in there that says beef but it’s one of those things where it has just taken on a certain meaning based on how people use the word. Here’s my Beef Bulgogi recipe if you need it.<\/p>\n\n\n\n

History of Bulgogi<\/h3>\n\n\n\n

The history of Korean Bulgogi goes back to Goguryeo dynasty (37 BC – 668 AD)<\/a>. According to history records, people of Goguyreo \uace0\uad6c\ub824 marinated meats in soy sauce, skewered them and grilled them on open fire. That was the beginnings of what we all know and love today as Bulgogi.<\/p>\n\n\n\n

Now, would you believe that Bulgogi almost completely disappeared from Korean cuisine for a time around the Silla dynasty<\/a>?? Silla’s King Beopheung was a devout Buddhist and in 1529, he made a proclamation that prohibited killing of animals for food following the Buddhist philosophy of respecting the life of all living beings.<\/p>\n\n\n\n

Remember how in my last post, I talked about Buddhism and Korean culture? Well, as you can see, Buddhism affected Korean food even back from the 16th century.<\/p>\n\n\n\n

Anyway, I hope you try making this delicious Chicken Bulgogi soon. It will be great on the grill but you can also cook it indoors on your frying pan and it will come out just as tasty.<\/p>\n\n\n\n

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FROM JINJOO!<\/h3>\n\n\n\n

Tips and Substitutions<\/h2>\n\n\n\n

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