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Chicken Bulgogi

Chicken Bulgogi

with stir-fried veg and jasmine rice

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Bulgogi is a wildly popular type of Korean BBQ. Although the name literally translates as 'fire meat' this chicken bulgogi is only mildly spiced. Served with stir-fried mushrooms and onions as well as fragrant jasmine rice this recipe is perfect for all palates.

Tags:Under 650 calories•Quick•Family Friendly
Allergens:Sesame•Soya•Wheat
Total Time25 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 sachet

Sesame Seeds

(ContainsSesameMay be presentCereals containing gluten, Peanut, Nuts)

150 g

Jasmine Rice

½ piece

Ginger

2 piece

Garlic

1 sachet

Soy Sauce

(ContainsSoya, Wheat)

1 piece

Scallion

250 g

Mushrooms

1 piece

Onion

1 sachet

BBQ Rub

260 g

Diced Chicken Breast

1 sachet

Ketjap Manis

(ContainsSoya, Wheat)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2271 kJ
Energy (kcal)543 kcal
Fat7.86 g
of which saturates1.63 g
Carbohydrate77.45 g
of which sugars10.45 g
Dietary Fiber0 g
Protein41.71 g
Cholesterol0 mg
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Sieve
•Grater
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Boil a large pot of salted water for the rice.
  • Once boiling, add the rice and cook for 12-15 mins.
  • Drain in a sieve and pop back in the pot.
  • Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

2
  • Meanwhile, halve, peel and thinly slice the onion. 
  • Roughly chop the mushrooms.
  • Trim and thinly slice the scallions.
  • Peel and grate the garlic and half the ginger (double for 4p).
3
  • Place a pan over medium heat (no oil).
  • Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
  • Remove from the pan and set aside.

TIP: Watch the sesame seeds closely so they don't burn.

4
  • In a large bowl, mix 2 tsp sugar (double for 4p) with the ginger, garlic, ketjap manis, soy sauce, BBQ rub and half the sesame seeds.
  • If you've got one, use a food processor to mix into a smooth paste.
  • Mix the chicken through your marinade then allow to sit for 5-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
5
  • While the chicken marinates, return the pan to high heat with a drizzle of oil.
  • Once oil is hot, fry the onion and mushroom until softened, 4-5 mins, stirring occasionally.
  • Add the chicken and fry until golden brown and cooked through, 8-10 mins. Turn every 2-3 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • If required, add a splash of water to the pan to loosen the sauce.
  • Season to taste with salt and pepper if necessary.
6
  • Divide the rice between bowls and top with the chicken bulgogi.
  • Garnish with scallions and remaining sesame seeds.