Spicy Chicken Bulgogi

It’s winter and I don’t know about you, but I always crave for something spicy or soupy during this time of the year. I have to admit. Winter is my least favourite season of the year. Gloomy, wet and freezing! All I want to do is hide under my blankets and hibernate! Definitely can’t wait till it is over. But for now, winter warmers are a must!

If you’ve been reading my blog (and thank you for you constant support!), you know that I’ve been obsessing about the korean cuisine. When I do go to a korean restaurant, I would find myself looking at either the hotpot or hotplate page of the menu and I would end up ordering bulgogi. A hot favourite is beef bulgogi of course. But I also enjoy the spicy version of bulgogi. Don’t you? I’ve had really good spicy chicken hot plate at 7&7 in Carnegie and tonight, I was just craving for some! So I decided to make it for dinner!

Matched with a variety of mixed vegetables – it’s my version of a perfect and balanced meal. You have your carbs, protein and fiber all in one dish. Plus the heat from the dish just brings comfort to our tummies. Definitely a win-win! Have to thank Bee from Rasa Malaysia for her recipe for bulgogi. It’s delicious! (: Thank you for helping me satisfy a craving!

 Spicy Chicken Bulgogi (Adapted from Rasa Malaysia)

Ingredients : 

2 skinless chicken thighs, cut into strips

1/2 leek, thinly sliced

1/2 carrot, thinkly sliced

1/4 chinese cabbage, cut into strips

100g enoki mushrooms

4-5 spring onion, cut into large pieces

2 tbs olive oil

2 tbs water

ground white pepper to season

For the marinade : 

3 tbs Korean red chilli pepper paste (gochujang)*

1 tbs Korean red chilli pepper powder (gochugaru)*

2 tbs light soy sauce

2 tbs mirin

1 tbs sugar

1 tbs sesame oil

1 tbs mince garlic

1 tbs grated ginger

pinch of ground black pepper

Steps : 

1) Mix all the ingredients in the marinade and add the chicken strips. Mix well and allow the chicken to marinade for at least 30 mins to an hour.

2) Heat a deep frying pan on medium-high heat and add 1 tbs of olive oil. Add the leek and carrot and fry till soft. Add the cabbage and enoki mushrooms and fry until the vegetable is cooked. Season with ground white pepper. Place in the serving bowl and set aside.

3) Add the other tablespoon of olive oil into the pan and fry the chicken till cooked. Add water and all0w the chicken to simmer for 5-10 mins. Add the spring onion and fry for another 3 mins.

4) Serve the chicken on top of the vegetables. Have it with korean rice and ENJOY! (:

Definitely spicy enough to warm up our tummies tonight. The Mr was very happy (: This recipe is a keeper and perfect winter warmer. Do give it a try and let me know what you think!

So dear readers, what do you order when you’re at a korean restaurant? Would love to know!

* Note : You can get the red chilli pepper paste and powder from most asian supermarkets. I got mine from KFL at Springvale. If you have a korean supermarket near you, ever better! (: 

24 thoughts on “Spicy Chicken Bulgogi

  1. Daisy@Nevertoosweet says:

    How is it that your possible to make such yummy food when you only just got home at 5:30pm! LOL i wouldn’t even be able to to make this even if i had the whole afternoon~ i better not show Mr Bao this if not he’s gonna make me learn 😛 we’ll have to go Korean grocery shopping soon love! Cuz wanna try…but lol am a bit afraid that i’ll get the wrong ingredients hehe~

    PS. I’d love to come over for dinner and happily bring take away boxes ‘HINT HINT NUDGE NUDGE’ 😛

    • liannelow says:

      Hehe yeah well I had a bit of rice or else it will be a tad bit too salty to have it like that. The veges did help though! Hehe and I didn’t season the veg when I cooked them cause the chicken ha plenty of sauce! 🙂

  2. patricia says:

    My mother use to cook so much great good good for her club business and at home. I picked up a lot of Korean and solution recipes. However, not all of them. I been trying to make this for a long time. You never know what you have till it’s gone . Thank you so much for the great recipe I have been craving. It’s not only great food. It’s love I been missing at home.thank you so much! : )

    • liannelow says:

      You are most welcome! (: So glad it brought back good memories for you and it’s close to those your mum makes! Do share some recipes if you can! Would love to try more! xx

  3. Martin says:

    Hi Lianne! I’ve never eaten Korean food, let alone, cooked it. Just to say thanks you for this amazing recipe. My wife and I absolutely loved it and it’ll be one of our regulars, for sure. What should we try next?! Thanks again – Martin & Carole

  4. Abagail says:

    I decided to try to make this for my hubby and he absolutely loved it! He was stationed in Korea for two years and says this tastes exactly like the recipe from the place he used to eat at over there!

  5. Philip says:

    Thanks so much for this recipe! My boyfriend and I make it all the time (though we use breasts cut into tiny strips and triple the amount of sauce because…. Omg the sauce is oh so good :).

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