Chicken Bulgogi
with stir-fried veg and jasmine rice
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.
Ingredients
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
150 grams
Jasmine Rice
½ unit(s)
Ginger
2 unit(s)
Garlic
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Scallion
250 grams
Mushrooms
1 unit(s)
Onion
1 sachet(s)
BBQ Rub
260 grams
Diced Chicken Breast
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
Nutrition Values
Utensils
Instructions
- 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.
- 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).
- 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.
- 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.
- 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.
- Divide the rice between bowls and top with the chicken bulgogi.
- Garnish with scallions and remaining sesame seeds.
