Cast Iron Korean Chicken Bulgogi in Sweet Soy

Recipe Overview & Cooking Metrics

Equipment Needed

• 12-inch heavy pre-seasoned cast iron skillet
• Microplane or fine box grater
• Metal or high-heat spatula
• Instant-read meat thermometer

Ingredients

• 1.5 pounds boneless skinless chicken thighs or breasts, sliced very thin into bite-sized strips
• 1/2 Asian pear or Bosc pear, finely grated (natural enzymatic meat tenderizer)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon toasted sesame oil
• 4 cloves garlic, finely grated
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice wine (mirin)
• 1 medium yellow onion, sliced thin
• 1 tablespoon high-smoke oil for searing
• 1 tablespoon toasted white sesame seeds and 2 green scallions, sliced
• Bibb lettuce leaves, kimchi, and cooked rice for serving

Step-by-Step Cooking Instructions

1. In a medium bowl, combine grated pear, soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, and rice wine. Whisk until sugar dissolves.
2. Add thinly sliced chicken and sliced onions to marinade. Toss thoroughly and marinate at room temperature for 15 minutes (or up to 4 hours in refrigerator).
3. Place a 12-inch cast iron skillet over high heat for 4 to 5 minutes until wisps of smoke appear. Add 1 tablespoon oil and swirl to coat.
4. Using tongs, lift half the chicken and onions from marinade, letting excess liquid drip off, and spread in a single layer across the smoking hot skillet. Avoid overcrowding.
5. Cook undisturbed for 2 to 3 minutes to develop deep charred brown caramelized edges.
6. Flip and stir-fry for 2 to 3 minutes until chicken strips are cooked through and register 165°F (74°C). Transfer to serving platter and repeat with second batch.
7. Pour remaining marinade into hot skillet and boil rapidly for 60 seconds until syrupy, then drizzle over seared chicken.
8. Garnish with toasted sesame seeds and sliced scallions. Serve with crisp lettuce leaves, steamed rice, and spicy kimchi for DIY wraps.

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Frequently Asked Questions