Ttukbaegi Bulgogi

About the dish

Bulgogi traces a long lineage, from the ancient grilled skewers called maekjeok through seoryamyeokjeok — meat sought out and grilled on snowy nights — to neobiani. Now that Hallyu has taken hold, it ranks among the dishes visitors to Korea most want to taste, fitting for a cuisine that, unlike most, cooks not only the ox's lean meat but its bones and innards as well.

Key ingredient

Beef — quality protein and essential amino acids build muscle and stamina; iron and zinc help support healthy iron levels and strengthen immunity, and B vitamins fight fatigue. Good year-round, mainly from Hoengseong & Hongcheon.

Ingredients

Chicken 1 kg (1 bird), green chilies 75 g (5), garlic 30 g (1 head), lettuce 30 g, perilla leaves 20 g, cheongju (rice wine) 2 Tbsp, ginger juice 1 tsp, whole sesame seeds 1/2 Tbsp, ssamjang as needed <Seasoning> gochujang 2 Tbsp, soy sauce 2 Tbsp, minced scallion 2 Tbsp, minced garlic 1 Tbsp, grated onion 1 Tbsp, ginger juice 1 tsp, sesame oil 1 tsp, a little ground pepper

Simple recipe

1. Bone the chicken, cut through the tendons and slice flat (4 x 5 x 0.3 cm).
2. Season the chicken with ginger juice and rice wine, then marinate in the seasoning for about 20 min.
3. Slice the garlic (0.2-0.3 cm), cut the green chilies diagonally (0.3 cm) and wash and drain the lettuce and perilla leaves.
4. Grill the marinated chicken in a pan or on a rack, sprinkle with sesame seeds and serve with the lettuce, perilla leaves, garlic, green chilies and ssamjang.

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