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flameChickenAsian-InspiredGrilledUnder 30 mins
25 Minute Korean Bulgogi Bbq Chicken with Spicy Garlic Butter Corn
Prep15 minutes
Cook10 minutes
Serves4
Method
Steps
- 1. In a medium bowl, toss together the chicken, cornstarch, and 1 tablespoon oil.
- 2. In a glass jar, combine the soy sauce, 3 tablespoons Gochujang, ketchup, ginger, 2 cloves garlic, and 1/4 cup water.
- 3. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over until it becomes crispy, about 5 minutes. Pour in the Gochujang sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. Stir in the green onions, then remove from the heat.
- 4. Meanwhile, make the corn. Heat a medium skillet over medium heat. Add the butter, corn, shallots, remaining 2-3 cloves garlic, the jalapeño, and season with salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the cilantro. Remove from the heat.
- 5. To serve, divide the rice among bowls and top with chicken and corn. Serve with additional green onions, cilantro, and yum yum sauce (recipe below). Enjoy!
Good to know
Notes
- Yum Yum Sauce: Combine 2 tablespoons of Gochujang, 1 tablespoon ketchup, and either 1/4 cup plain Greek yogurt, sour cream, or olive oil mayo. Season with salt. Sauce keeps for 1 week in the fridge.
Originally published at halfbakedharvest.com. Reproduced for personal collection.
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