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Dak Bulgogi - Korean BBQ Chicken

 
One serving costs about $1.6

$1.60 per serving

2 people like this recipe

2 likes

This recipe is ready in 400 minutes

Ready in 6 hours and 40 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner Korean,Asian
spoonacular Score:46%

Spoonacular Score: 46%

 

Dak Bulgogi - Korean BBQ Chicken might be just the Korean recipe you are searching for. This recipe serves 4 and costs $1.6 per serving. This main course has 557 calories, 40g of protein, and 39g of fat per serving. This recipe is liked by 2 foodies and cooks. A mixture of apple, ginger, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. Try Bulgogi Jungol (Korean Bulgogi Soup), Dak Bulgogi (Korean BBQ Chicken), and Korean Bulgogi for similar recipes.

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Raats Original Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 14 dollars per bottle.

Raats Original Chenin Blanc

Original Chenin is crafted without the use of any oak in order to preserve the wine's "original", vibrant fesh fruit character. It's packed with succulent flavours of pineapple, golden delicious apple and citrus, with hints of ginger, honeysuckle and orange blossom and a lovely minerality. This bright, tasty offering from Chenin master Bruwer Raats rivals the finest Loire Valley Chenin. "Really clean-cut, with white peach, honeysuckle and mineral notes that drive through the lengthy, well-defined finish. There's also great crunchy acidity buried here." Wine Spectator 89 Points

» Get this wine on Wine.com

Ingredients

Servings:
0.5
0.5  apple
apple
1 bunch
1 bunch boston bibb lettuce
boston bibb lettuce
1 Tbsp
1 Tbsp brown sugar
brown sugar
2 lbs
2 lbs chicken thighs
chicken thighs
3
3  garlic cloves
garlic cloves
1 tsp
1 tsp ginger
ginger
1 tsp
1 tsp red pepper flakes
red pepper flakes
some
some scallions
scallions
1 tsp
1 tsp sesame oil
sesame oil
1 tsp
1 tsp sesame seeds
sesame seeds
0.5 cup
0.5 cup soy sauce
soy sauce
0.5  apple
0.5
apple
1 bunch boston bibb lettuce
1 bunch
boston bibb lettuce
1 Tbsp brown sugar
1 Tbsp
brown sugar
2 lbs chicken thighs
2 lbs
chicken thighs
3  garlic cloves
3
garlic cloves
1 tsp ginger
1 tsp
ginger
1 tsp red pepper flakes
1 tsp
red pepper flakes
some scallions
some
scallions
1 tsp sesame oil
1 tsp
sesame oil
1 tsp sesame seeds
1 tsp
sesame seeds
0.5 cup soy sauce
0.5 cup
soy sauce

Equipment

kitchen thermometer
kitchen thermometer
food processor
food processor
mixing bowl
mixing bowl
toothpicks
toothpicks
frying pan
frying pan
skewers
skewers
knife
knife
kitchen thermometer
kitchen thermometer
food processor
food processor
mixing bowl
mixing bowl
toothpicks
toothpicks
frying pan
frying pan
skewers
skewers
knife
knife


Instructions

  1. Peel off thigh skins with a paring knife. Trim off excess fat. Cut into one single "steak" piece working around the bone. Save smaller pieces for cooking as well. Set aside in a large mixing bowl.
  2. Pulse the marinade ingredients in a food processor until smooth.
  3. Coat the chicken pieces with the marinade. Marinate overnight in the refrigerator or a minimum of 6-12 hours. With a skewer or toothpick, piercing the thighs for extra marinade absorption is optional.
  4. Preheat a skillet or non stick pan over medium heat. Add the chicken thighs and cook for about 15-20 minutes or until cooked through. To ensure fully cooked thighs, use a meat thermometer and check for a reading of 165-170F.
  5. Transfer to a serving plate and garnish with scallion. Serve with lettuce leaves. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.60
Ingredient
½ apple
1 tablespoon brown sugar
2 pounds chicken thighs
3 garlic cloves
1 teaspoon ginger
1 teaspoon red pepper flakes
some scallions
1 teaspoon sesame oil
1 teaspoon sesame seeds
½ cups soy sauce
Price
$0.30
$0.04
$4.62
$0.20
$0.01
$0.10
$0.16
$0.11
$0.08
$0.79
$6.40

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
557k Calories
40g Protein
39g Total Fat
9g Carbs
10% Health Score
Limit These
Calories
557k
28%

Fat
39g
60%

  Saturated Fat
10g
65%

Carbohydrates
9g
3%

  Sugar
5g
7%

Cholesterol
222mg
74%

Sodium
1805mg
78%

Get Enough Of These
Protein
40g
81%

Selenium
43µg
62%

Vitamin B3
11mg
59%

Vitamin B6
0.89mg
45%

Phosphorus
409mg
41%

Vitamin B5
2mg
25%

Vitamin B12
1µg
24%

Vitamin B2
0.36mg
21%

Zinc
3mg
21%

Vitamin K
18µg
18%

Potassium
595mg
17%

Magnesium
60mg
15%

Iron
2mg
14%

Vitamin B1
0.2mg
13%

Manganese
0.26mg
13%

Copper
0.2mg
10%

Vitamin A
405IU
8%

Vitamin E
0.76mg
5%

Fiber
1g
5%

Folate
17µg
4%

Calcium
42mg
4%

Vitamin C
2mg
4%

Vitamin D
0.23µg
2%

covered percent of daily need

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