Easy Chicken Bulgogi Recipe to Try Tonight

The pot lid rattles and you know dinner is almost ready. That sound kinda makes your belly do a little flip cause you remember all the day’s hustle, and now it’s time to eat. You notice the savory smells creeping out, a hint of sweet soy and garlic filling the air like a warm hug.

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You recall prepping the marinade, mixing chopped onion, brown sugar, and the other spices, feeling like you’re onto something good. Tossing the chicken strips in that salty, garlicky bath seemed too simple but dang it works real good. The chicken’s soaking up all those flavors, promising every bite to be tender and juicy.

You feel the excitement build a bit cause you know the skillet’s got that caramelizing heat, ready to give the chicken that little sear that makes all the difference. The sealing ring’s in place, the broth depth perfect, and the steam cues say it’s cooking just right. Soon, you’ll taste that tender pull, a reward for the wait.

Why This Recipe Works Every Single Time

• Simple marinade with soy sauce, garlic, and brown sugar hits that perfect balance of sweet and savory.
• Thin chicken strips cook quickly and soak up flavors better, making every bite full of yum.
• Skillet searing right after marinading locks in juices and adds a caramelized finish you gotta love.
• Pressure cooker shortcuts keep the chicken tender with that perfect pull without overcooking or drying out.
• Steam cues and sealing ring help you control cooking time so you get it just right every time.

Everything You Need Lined Up

• ¼ cup chopped onion
• 5 tablespoons soy sauce
• 2 ½ tablespoons brown sugar
• 2 tablespoons minced garlic
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds
• ½ teaspoon cayenne pepper
• Salt and ground black pepper to taste
• 1 pound skinless, boneless chicken breasts, sliced into thin strips
• Optional garnish: extra sesame seeds for topping

You’ll wanna get all these ready before you start cause this recipe moves fast once the marinade hits the chicken. The onion adds a nice bit of crunch and sweetness, while the cayenne brings that tiny kick without overpowering. You might feel tempted to skip the sesame oil but don’t do it, it’s what often makes bulgogi taste just right.

Marinade components combine in a bowl real easy and once you pour it over the thin chicken strips, toss it all gently so every piece’s smiling in flavor. This bit’s crucial cause it’s where all that saucy goodness soaks in before you even close the pot lid.

The Full Pressure Cooker Journey

• First, make that marinade by mixing chopped onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne, salt, and pepper in a medium bowl.
• Add the chicken strips to the marinade and toss them gently so each one is coated well. Cover and stash it in the fridge for at least 15 minutes so flavors come together.
• Turn on your pressure cooker to a sauté setting if it has one or just use a hot skillet on the stove to get the pan nice and hot first.
• Then, add the marinated chicken strips and cook ‘em while stirring occasionally. You want them cooked through and a bit caramelized. This takes about 8 to 10 minutes.
• Once chicken’s browned and smelling darn good, transfer to your pressure cooker. Pour in about a half cup of water or broth for just the right broth depth to keep things steamy.
• Seal the pressure cooker lid with the sealing ring in place. Cook at high pressure for 5 minutes so the chicken’s tender pull is spot on.
• After cooking finishes, let the pressure naturally release for 5 minutes so the flavors set without drying out the chicken.
• Open the lid carefully, spoon the chicken on plates, and sprinkle with extra sesame seeds if you like a bit more crunch or nuttiness on top.

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Valve Hacks You Need to Know

• Quick check steam cues by listening and watching the steam. If too much escapes, you might not have the sealing ring seated right.
• Natural release tip Don’t rush it. Waiting those extra minutes makes the chicken tender without drying or getting rubbery.
• Flip the valve gently when doing quick releases to dodge splatter that could rile up your kitchen or hurt your hand.

That First Bite Moment

When you take that first bite, you feel the chicken’s juicy tenderness meet your teeth. The marinade’s sweetness blends just right with the subtle heat from cayenne, kinda like a perfect hug for your tongue. You notice the garlic and soy mingling deep in the flavor like old friends catching up.

That tender pull on each strip makes eating feel so satisfying, not dry or tough like some pressure cooker meals do. The caramelized bits give a little sweet crunch that makes you want more – heck yeah, more please. You feel that warm happiness only food made with care can bring.

Every taste reminds you why this recipe’s stuck with you. It’s the kinda meal you wanna share but also keep all to yourself just because it’s so dang good. And best of all, it’s ready fast with your pressure cooker doing most the work.

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Making It Last All Week Long

• Refrigerate: Put leftovers in airtight containers and store in the fridge for up to 3 days. Reheat gently on the stove or microwave so the chicken stays tender.
• Freeze: For longer storage, pack cooked bulgogi in freezer bags or containers. When you’re ready, thaw in the fridge overnight and warm up slowly.
• Meal prep: Portion out chicken with rice or veggies in containers for grab-and-go lunches. It reheats real good and keeps you from hangry moments.

Keep in mind that that sealing ring and proper broth depth help keep this good even after reheating. You just gotta be gentle on the reheating to keep moistness. Leftovers kinda taste even better the second day as flavors get friendlier with time.

Everything Else You Wondered About

• Can I use chicken thighs instead? Yep, thighs work great and they stay juicy too. Just cut 'em into thin strips like breasts.
• What if I like more heat? Add more cayenne or toss in some chili flakes to turn up the spicy dial.
• Do I have to marinate that long? Fifteen minutes is the bare minimum, but overnight in the fridge is even better if you got time.
• Can I skip the skillet step? You can but you miss that caramelized flavor. If you’re in a rush, pressure cook then quickly sauté later for best taste.
• Should broth be salty? Nope, keep it mild just to create steam inside the cooker. The marinade’s salty enough.
• How do I know when sealing ring’s good? If steam’s mostly inside and you hear that steady hiss, you’re set. If it’s noisy or steam escapes lots, adjust the ring.

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Skillet Chicken Bulgogi in the Pressure Cooker

A savory and sweet chicken bulgogi made tender and flavorful using a simple marinade and pressure cooker convenience with skillet-seared caramelization.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 320 kcal

Equipment

• 1 Mixing bowl Medium-sized
• 1 Skillet For searing chicken
• 1 Pressure cooker For tenderizing chicken

Ingredients

  

Main Ingredients

• ¼ cup chopped onion
• 5 tablespoons soy sauce
• 2 ½ tablespoons brown sugar
• 2 tablespoons minced garlic
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds
• ½ teaspoon cayenne pepper
• Salt and ground black pepper to taste
• 1 pound skinless, boneless chicken breasts sliced into thin strips
• sesame seeds extra for optional garnish

Instructions

 

Instructions

• Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and pepper in a medium bowl to make the marinade.
• Add chicken strips to marinade, toss to coat well. Cover and refrigerate for at least 15 minutes.
• Sauté chicken strips in a hot skillet or pressure cooker using sauté setting for 8-10 minutes until caramelized.
• Transfer chicken to pressure cooker, add ½ cup water or broth, seal lid, and cook on high pressure for 5 minutes.
• Allow natural release for 5 minutes, then open lid and serve with optional sesame seed garnish.

Notes

You can substitute peanut oil for sesame oil. Add vegetables like carrots or mushrooms for variation. Garnish with extra sesame seeds for added crunch.