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Chicken Bulgogi

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.

Tags:
Calorie Smart
•Quick
•Family Friendly
Allergens:
Sesame
•Soya
•Wheat
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

150 grams

Jasmine Rice

1 unit(s)

Ginger

2 unit(s)

Garlic

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

2 unit(s)

Scallion

125 grams

Mushrooms

1 unit(s)

Onion

260 grams

Diced Chicken Breast

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Worcester Sauce

(Contains Soya)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

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Nutrition Values

Energy (kcal)546 kcal
Energy (kJ)2284 kJ
Fat7.8 g
of which saturates1.7 g
Carbohydrate79.2 g
of which sugars10.3 g
Dietary Fiber0 g
Protein40.5 g
Cholesterol0 mg
Salt2.75 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Pan with Lid

Instructions

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
  • Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • Meanwhile, halve, peel and thinly slice the onion
  • Quarter the mushrooms. Halve any larger quarters.
  • Trim and thinly slice the scallion.
  • Peel and grate the garlic and ginger.
Toast the Seeds
3
  • Place a pan over medium heat (without 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 them like a hawk so they don't burn.

Fry the Veg
4
  • Return the pan to high heat with a drizzle of oil.
  • Once hot, fry the onion and mushrooms until softened, 4-5 mins, stirring occasionally.
Cook the Chicken
5
  • Add the chicken. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Stir in the ginger, garlic, ketjap manis, soy sauce, Worcester sauce and 25ml water (double for 4p). 
  • Cover and simmer for 8-10 mins.
  • Season to taste with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

Dish Up
6
  • Fluff up the rice with a fork and divide between bowls. 
  • Top with the chicken bulgogi.
  • Garnish with sliced scallion and sesame seeds.