Chicken Bulgogi and Korean Fried Rice

Hope everyone is having a great Labor Day!
Although not in time for tonight, it would make an easy weeknight meal and a good tailgate dish.

Bulgogi, a Korean classic BBQ, usually calls for slices of rich beef, I used chicken. There was so much flavor in this marinade and brushing it as a glaze while it grilled doubled that. Not an overly sweet glaze, this would also work with chicken wings, on shrimp and salmon.

I love to shop on Wednesdays. All the Manager Specials are priced to fly off the shelf and I am happy to do my part. I had a package of boneless chicken breasts in my cart when a few sections down I spotted a few packages of skinless bone-in breasts. Perfect for the grill, the bone helps keep the meat juicy and the price made my debit card happy. The Nudge loves his chicken cooked on the bone, he doesn't have to know I bought them because of the sale and not because I do everything with him in mind.
Now, everyone is happy, happy, happy (name that show).

A perfect weeknight dinner, I bought a bagged broccoli slaw which I will saute with leftover rice for a loosely translated Korean fried rice (I had no kimchi).

The part of this meal that took the longest was heating the coals in my Weber, but that gave me the time I needed to make my Korean-Style fried rice and yes, I took liberties on the substitutions.

Chicken Bulgogi
makes enough marinade for 6 breasts

* 6 chicken breasts, which ever kind your family likes
* 1/3 cup low-sodium soy sauce
* 2 tablespoons toasted-sesame oil
* 1 tablespoon honey
* 1 tablespoon unseasoned rice vinegar
* 1 teaspoon freshly ground pepper
* 3 scallions, thinly sliced
* 3 garlic cloves, minced
* 1 tablespoon finely grated fresh ginger
* 2 tablespoons toasted sesame seeds
* 1 1/2 pounds chicken breast cutlets, pounded 1/3 inch thick
* Vegetable oil, for brushing

    In a resealable plastic bag, combine the soy sauce, sesame oil, honey, vinegar, pepper, scallions, garlic, ginger and 1 tablespoon of the sesame seeds. Add the chicken and turn to coat. Seal the bag and refrigerate for at least 2 hours or for up to 4 hours.
    Light a grill or preheat a grill pan. Oil the grates. Remove the chicken from the marinade (reserve to flavor the rice and will be cooked in the rice) and brush lightly with oil. Grill over moderate heat, turning once, until lightly charred and cooked through, 5 minutes each side. Sprinkle with the remaining 1 tablespoon of sesame seeds. Serve.

Korean Fried Rice
makes 5 cups

* 1 large egg, scrambled and cooked (optional)
* 3 tablespoons unsalted butter
* 1 cup onion, sliced
* 2 cups kimchi or slaw mix (chopped small)
* 4 cups day old rice
* 4 sprigs green onion (sliced & chopped)
* 1/4 cup reserved Bulgogi marinade
* Toasted sesame seeds (optional)

1. In a large frying pan over a medium high flame add 1 tablespoon butter and allow to melt then add  in onion and mix well. Continue to fry for about 2 to 3 minutes.
2. Next add in 2 tablespoons of butter and add in chopped kimchi (or slaw mix). Fry in pan for about 4 to 5 minutes.
3. Once that is nice and soft add the day old rice. It will take a second to break it up into the vegetable mixture. Mix well.
4. Once the rice is combined lower the flame to a simmer. In a separate pan make some scrambled eggs then add to the rice, then top with green onion and reserved marinade. Mix well.
5. Lastly sprinkle with sesame seeds and serve with Sambal!!!!  Eat with the chicken or by it’s lonesome.