Bulgogi is of our go to quick marinade and garlic fried rice is one of my favorites from childhood.
First thing first.
There are two options for the marinade, grocery bought or make from scratch. We have only cooked with this premade bottle marinade. You can find it at any Asian groceries and I think Giant Eagle actually have them now but a different brand. Then of course, Amazon! – CJ Bulgogi Marinade << note that this is twice what we paid pre-lockdown.
But if you prefer to make it from scratch, here is a recipe I found from mykoreankitchen.com I have not made any of her recipes but her page looks legit and delicious.
You will need:
- Korean BBQ Bulgogi Marinade, 1 cup
- 8 Chicken thighs with skin, about 2 lbs
- 2 tbsp butter, at room temperature
- 3 tbsp oil
- 4 cloves garlic, minced
- 3 eggs
- 1/4 cup scallion, chopped
- 2 cup steamed rice, cool
- 1 tsp salt
- 1/2 tsp black pepper
Make it: Chicken
Step by step pictures and description below.
Preheat oven to 400 degrees and line a baking pan with foil. Place chicken thighs in pan, skin side down.
Bake at 400 degrees for 15 minutes.
Turn oven up to 525 degrees (broil in our oven) and cook for 10 minutes.
Turn them over to get a nice brown skin. Cook for 10 more minutes or until charred. Keep an eye on it.
Check to see if all pieces are cooked. Turn oven off but leave the chicken in oven while cooking fried rice.
Make it: Garlic Fried Rice
Add scallion, give it one more stir and add salt to taste.
For plating, I used a small soup cup as a mold for rice, plate two pieces of chicken, then drizzle the sauce from the oven pan. Garnish with cilantro.