- Servings : 2
- Prep Time : 40m
- Cook Time : 10m
- Ready In : 50m
Blugogi is a classic Korean dish of thinly sliced beef marinated in a blend of soy sauce, nashi pear and onion. However, once again I have taken a classic beef dish and made it with chicken cause of… reasons… anyway it worked perfectly well and I actually believe that this could be done with mushrooms. Something I will try.
You end up with a salty sweet BBQ’d meat that is full of flavour. The Koreans have this BBQ stuff sorted out!
Serve it with the traditional white sticky rice, kimchi and doenjang (soybean paste).
PS. This is the exact same recipe for beef just in case you wanted to be traditional. Pork should also work well.
- 2 chicken breasts
- 150ml soy sauce
- 3 tbsp water
- 3 cloves garlic - crushed
- 40g sugar
- pinch of salt and pepper
- 1 nashi pear - peeled & roughly chopped
- 1 onion - roughly chopped
- 1 tbsp sesame oil
- 3 spring onions - sliced
- 1 chilli - sliced
- 1 tbsp toasted sesame seeds
Chuck the chicken in the freezer. Having the chicken slightly frozen makes it waaaaaaaaay easier to slice thinly.
The Marinade: Combine the soy sauce, water, garlic, sugar, salt and pepper in a mixing bowl. Puree the pear and onion then chuck it in the bowl.
Remove the chicken from the freezer and the breasts as thinly as possible. Chuck the slices in the marinade. Marinate for at least 30 minutes then stir in sesame oil just before cooking.
Heat your BBQ or a heavy based pan/wok over a high heat. Add a little oil and cook the chicken in small batches. Add a little marinade so the meat doesn't dry out.
Plate it up and garnish with toasted sesame seeds, sliced chilli and spring onions. Serve with sticky rice, kimchi and doenjang (soybean paste) on the side.