I never realized how much I love Korean food until I moved out of my parents’ house. For 18 years, it was just so normal to me that I kind of got sick of it. I would complain to my parents about eating the same thing every single night while my friends all got to eat foods like spaghetti, McDonald’s (really high standards here), Italian food, and burgers.
Fast forward to independence and there would be days where I would absolutely CRAVE Korean food. It would be something so simple like kimchi and a bowl of rice but only that could satisfy the hunger and if I didn’t get it, I would feel so empty. So I finally decided it was time I have a mini arsenal of Korean recipes – my favorite being, of course, Korean BBQ.
This is a variation of the Korean BBQ that has become insanely popular but it’s made with chicken instead. I wanted an easy Korean dish for myself that I could make with something I always have on hand, chicken. But the marinade is amazing on beef too, especially if you grill it. And to make a great thing even better, it’s paired with the most delicious garlic bok choy. If you’ve never had bok choy, you’re about to fall in love with a new green.
This marinade is so good. How good is it? You could soak a piece of cardboard in this and people would eat it, no questions asked. So the chicken goes in this deliciousness and you want to marinate it for at least 3 hours to get all of that good flavor.
For the bok choy, it’s mainly a ton of garlic and sesame oil – the two best things in life. I mean what could honestly be so bad about that?
And you bake both things in the oven and get this amazing meal! Oh, and don’t forget to serve it up with some perfectly cooked white rice!
- Korean BBQ Marinade
- 1/2 c. soy sauce
- 2 tbsp. water
- 2 tbsp. brown sugar
- 2 tbsp. pure sesame oil
- 4 garlic cloves, minced
- 1 tsp. fresh grated ginger
- 2 scallions, root ends trimmed and roughly chopped
- 1/4 c. white onions, chopped
- 1/2 tsp. black pepper
- 2 tsp. pear juice (optional)
- 1 tbsp. sriracha (optional)
- Sesame seeds, to garnish
- 2 large chicken breasts
- Garlic Bok Choy
- 1 lb. bok choy or baby bok choy
- 4 cloves garlic, minced
- 1 tsp. soy sauce
- 2 tbsp. pure sesame oil
- Combine all ingredients for marinade in a Ziploc bag. Season chicken breasts with salt and pepper and add to mixture. Let chicken marinate in refrigerator for 3 to 4 hours.
- Preheat oven to 375 degrees F.
- Cut the bok choy in quarters lengthwise (if using baby bok choy, cut in halves lengthwise). In a small bowl, combine garlic, soy sauce, and sesame oil. Pour oil mixture over bok choy and massage into leaves and stalks. Place bok choy on a baking pan.
- Remove chicken from refrigerator and place on a baking pan lined with foil. Reserve liquid from marinade.
- Bake chicken for 35 to 40 minutes depending on thickness of the chicken. Flip chicken halfway through cooking and brush with liquid from marinade.
- Roast bok choy for 15 to 20 minutes and remove from oven. Cover with foil and allow bok choy to steam for 2 to 3 minutes.
- Serve chicken with bok choy and rice. Enjoy!
- The marinade is great on beef too!