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Dak bulgogi takes the sweet, garlicky soy marinade famous for beef bulgogi and uses it on tender chicken thighs. It cooks in minutes in a hot skillet and is wonderful wrapped in lettuce leaves. It is one of the easiest weeknight dinners in this book.
Per serving: 365 calories · 4.2 g net carbs · 47 g protein · 16 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 2 pounds boneless chicken thighs thinly sliced
- 1/2 small onion thinly sliced
- Marinade: 1/4 cup soy sauce, 2 tablespoons allulose, 1 tablespoon sesame oil, 5 cloves garlic minced, 1 teaspoon grated ginger, 2 tablespoons grated onion, 1/4 teaspoon black pepper
- 1 tablespoon avocado oil
- 2 scallions sliced, and 1 teaspoon sesame seeds
- 1 head butter or leaf lettuce for wrapping
Instructions
- Mix the marinade in a bowl. Add the chicken and sliced onion and toss to coat. Refrigerate for at least 1 hour, or up to 8 hours.
- Heat the avocado oil in a large skillet over medium-high heat.
- Add the chicken in a single layer, cooking in batches if needed. Cook without stirring for 2 to 3 minutes, until browned on the bottom.
- Stir and cook 5 to 6 minutes more, until the chicken is cooked through and the marinade has caramelized.
- Sprinkle with scallions and sesame seeds and serve with lettuce leaves for wrapping.
Notes
Nutrition
About This Dish
Bulgogi literally means "fire meat," and it is usually made with beef. Chicken and pork versions became popular as lighter, more affordable alternatives. Wrapping grilled meat in lettuce is called ssam, and it is one of the most traditional ways to eat in Korea. A proper ssam includes the meat, a dab of sauce, and often a slice of garlic or chili, all eaten in a single bite. Koreans say a ssam should be small enough to eat in one mouthful.
Pairs Well With
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 5: Chicken (Andong Hahoe Village). See all Korean recipes