Butter Chicken
The Heart and Soul of Korean Cuisine: Korean Bulgogi
When people think of Korean food, the iconic Korean Bulgogi Recipe often comes to mind. I lived in South Korea for four years, and during that time, I had my fill of Bulgogi in street stalls and local restaurants. There’s something special about enjoying it on plastic stools, under the hanging vents that pull the rich aroma out of the restaurant and into the night air. However, when I tried to recreate the dish in America, it never quite tasted the same. This Korean Bulgogi Recipe was taught to me during my time in South Korea, and it’s as close as you can get to the real thing. Simple, authentic, and perfect to make at home, this recipe brings the true flavors of Korea right to your kitchen. If you didn’t know, this was also one of Anthony Bourdain’s favorite Korean dishes that he enjoyed every time he visited South Korea.
Bringing the True Flavor of Korea Back Home
But when you’re back in America, something gets lost in translation. The flavors just don’t hit the same way when you’re far from Seoul’s buzzing streets. That’s why I had to learn how to bring a piece of Korea back with me. This Korean Bulgogi Recipe was passed down to me by locals who knew what they were doing—people who could take the most basic ingredients and turn them into something that transcends simple sustenance.
Authentic Bulgogi: A Dish You Can Trust
This isn’t the Bulgogi you’ll find in a trendy fusion restaurant. This is the real deal—simple, honest, and true to its roots. And the best part? You can make it right at home. It’s a little taste of South Korea, wherever you are in the world.
You can check out some of my other recipes that I have learned over my time living abroad at TravelingAmerican/Recipes
Korean Bulgogi
Servings:
INGREDIENTS
1 Chicken Breast per person or 2lbs of Chicken Thighs
Zest of a Lemon
1 cup of Yogurt
2 tablespoons of Olive Oil
1 pinch of Salt
1 pinch of Pepper
1 tablespoon of Turmeric
1 tablespoon of Cumin
1 tablespoon of Coriander Powder
1 tablespoon of Gram Masala
1 teaspoon of Chili Powder
1 tablespoon of Ground Cumin
1 teaspoon of Cayenne Pepper, or to taste
1 Purple Onion, chopped
1 pinch of Salt
8 Coriander Pods
4 cloves of Garlic, chopped
1-inch piece ginger, peeled and roughly sliced
1 tablespoon of Chili Powder
8 tablespoons of Butter
1 bunch cilantro, remove stems and leave the very top separated for a garnish
1 tablespoon of Turmeric
1 teaspoon Garam Masala
1 teaspoon ground cumin
2 tablespoons of Olive Oil
½ teaspoon cayenne
1 can of Petit Tomatoes (28oz)
1 cup of Heavy Whipping Creme
2 tablespoons of Lemon Juice
Marinade
1 pound boneless, skinless chicken breast, cut into
1-2 inch pieces
¼ cup yogurt
2 tablespoons grapeseed oil, plus more for cooking
1 teaspoon kosher salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon freshly ground black pepper
½ teaspoon cayenne
US Customary – Metric
Instructions
1. Wash Basmati Rice. You should wash 1/2 a cup per person that will be eating. Wash rice multiple times until water is clear. Cook rice on stove for 18 minuets.
2. In a large mixing bowl, combine the chicken, yogurt, oil, salt, turmeric, cumin, coriander, garam masala, black pepper and cayenne. Cover the bowl and refrigerate for at least 30 minutes or even overnight.
3. Add the oil in a 2nd large pan over medium heat. Once the oil is shimmering, add the onions and some salt. and cook until the onions begin to caramelize. While the onions are cooking, crush the cardamom pods with the flat side of your knife to crack open the shells. Add the garlic, ginger, and chili powder and continue cooking until fragrant, roughly about 3-4 minutes. Add 3oz the butter to the pan turn off the flame and let the butter melt completely. While it is melting start chopping the cilantro and use the stems for the sauce and set the tops aside for the garnish.
4. Put the pan back on the flame and add the garam masala, turmeric, ground cumin, and cayenne. Continue cooking until the spices are toasted and a paste begins to form at the bottom of the pan, about 3 minutes. Go ahead and add 1oz of butter to the pan.
5. Now it’s time to start cooking the meat. In a large pan over medium high heat, add 1 tablespoon of oil. Once shimmering, add the marinated chicken and cook until charred on the outside and the internal temperature reaches 165℉.
6. Go ahead and add the tomato’s to the vegetables, once this starts to boil, give it two minutes and then add heavy cream and bring to a boil. Once it is time, drop the heat on the chicken to low. It is time to taste the sauce and see if it needs anything, I tend to add more lemon juice about now. Bring the mixture a simmer then remove from the heat.
7. Add the sauce to the blender and start off low for about 15 seconds and then 15 more seconds of high. Scrape whatever sauce that is left in the pan it onto the meat that is simmering. Once the sauce is smooth, cover the chicken with the sauce and stir.
in a high powered blender until smooth. Add in the lemon zest and taste to adjust for seasoning.
