Bulgogi

(This is a portion of my personal journal entry from a couple of days ago, but I wanted to put it here because recipes are a helluva lot easier for me to find here than in that unweildy, chaotic mixed bag I call my personal journal.)

From July 9:

food_porn was all about bulgogi today, and I started getting a craving. Trouble was, I had some boneless, skinless chicken breasts that really needed to be used up. So, instead of steak, I used chicken.

You know what? Chicken is *perfectly* wonderful. Which does not mean that I'm not going to try this with a nice bit of steak some time soon.

Anyway, dinner tonight. No pictures this time. Maybe next time.

4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/3 cup sugar
3 tablespoons sake, or rice wine, or sherry
2 tablespoons sesame oil
8 cloves garlic, minced
4 green onions, minced
2 tablespoons toasted sesame seeds
1/2 teaspoon black pepper

Slice chicken breasts into 1/4" strips. Combine the rest of the ingredients, mixing until sugar is dissolved. Place chicken strips in ziplock bag. Add marinade to bag, pressing most of the air out before closing. Marinate chicken 1-4 hours (I marinated for 4).

In the meantime, soak nine wooden skewers in water. Thread chicken onto skewers. Grill over high heat, or broil, about four minutes per side or until chicken is done. Serve with steamed white rice, stir-fried broccoli and dipping sauce (below).

Dipping Sauce

3 tablespoons canola oil
1 tablespoon (or more) Hunan Red Chile sauce
2 tablespoons sugar
3 tablespoons soy sauce
2 cloves garlic, minced
2 green onions, thinly sliced
2 teaspoons toasted sesame seeds
Ground black pepper to taste