Ginger-Marinated Bulgogi-Style Chicken
© Kana Okada

Ginger-Marinated Bulgogi-Style Chicken


The Good News Bulgogi, the Korean classic, calls for slices of rich beef; this version uses thinly sliced chicken breast, which has barely any fat at all. The chicken is best served with rice and lettuce leaves for wrapping. Kimchi, a spicy, garlicky Korean pickle often made with cabbage, is especially delicious on the side and is loaded with beneficial bacteria known as probiotics.

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  1. 1/3 cup low-sodium soy sauce
  2. 2 tablespoons toasted-sesame oil
  3. 1 tablespoon honey
  4. 1 tablespoon unseasoned rice vinegar
  5. 1 teaspoon freshly ground pepper
  6. 3 scallions, thinly sliced
  7. 3 garlic cloves, minced
  8. 1 tablespoon finely grated fresh ginger
  9. 2 tablespoons toasted sesame seeds
  10. 1 1/2 pounds chicken breast cutlets, pounded 1/3 inch thick
  11. Vegetable oil, for brushing
  1. In a resealable plastic bag, combine the soy sauce, sesame oil, honey, vinegar, pepper, scallions, garlic, ginger and 1 tablespoon of the sesame seeds. Add the chicken and turn to coat. Seal the bag and refrigerate for at least 2 hours or for up to 4 hours.
  2. Light a grill or preheat a grill pan. Oil the grates. Remove the chicken from the marinade and brush lightly with oil. Grill over moderate heat, turning once, until lightly charred and cooked through, 5 minutes. Sprinkle with the remaining 1 tablespoon of sesame seeds, thinly slice and serve.
One Serving of Chicken 301 cal, 7 gm carb, 14 gm fat, 2.5 gm sat fat, 36 gm protein, 1 gm fiber.
Serve With
Lettuce, steamed rice, kimchi, cucumbers and Sriracha chile sauce.