Cuisine

Chicken Bulgogi with Hot Rice: A Global Kitchen Recipe

In this section, we can talk about some easy culinary items which can be adapted according to the suitability and the availability of the ingredients.

Bulgogi, a quintessential Korean dish known for its savory, sweet, and slightly smoky flavors. However, this version adapts the classic to utilize chicken, offering a lighter but equally flavorful experience. Paired with steaming hot rice, Chicken Bulgogi makes for a comforting and satisfying meal that can be easily prepared with ingredients found worldwide.

Ingredients

For the Chicken Bulgogi:

  • 500g boneless, skinless chicken thighs or breasts, thinly sliced.
  • 1 medium pear (Asian pear preferred, but any variety works), roughly grated or finely grated.
  • 3 tablespoons of soy sauce
  • 0.5 tablespoons of brown sugar (Please add more if you feel like)
  • 1 tablespoon of honey
  • 2 tablespoons of sesame oil
  • 2 garlic cloves, minced.
  • 1 inch piece of ginger, grated.
  • 2 spring onions which are finely chopped.
  • 0.5 tablespoon gochujang (Korean chili paste) or to taste.
  • 0.5 tablespoon sesame seeds
  • 1 large onion thinly sliced.
  • 1 carrot, julienned (optional for added crunch and color) or roughly chopped.
  • 2 tablespoons cooking oil for cooking

Instructions

Marinate the Chicken:

In a large mixing bowl, mix the grated pear, soy sauce, a little bit of brown sugar, honey, sesame oil, minced garlic, grated ginger, chopped spring onions, and a little bit of gochujang. Stir until the sugar has dissolved and the marinade is evenly mixed.

Place the thinly sliced chicken in the marinade, making sure each piece is thoroughly coated. Cover the bowl with a plastic wrap or a glass lid or a normal lid and refrigerate to marinate for at least one hour or if possible, leave it overnight to enhance the flavor. One hour would still be fine to go ahead,

Prepare the Rice:

While the chicken is marinating, cook your rice according to your preferred method of cooking. Keep it warm until ready to serve.

Cook the Chicken Bulgogi:

Heat a large skillet over medium-high heat and add the cooking oil. Once the oil is hot, add the sliced onions (and carrots if using), sauteing until they start to soften, about 2-3 minutes. Just check both the sides so that both the sides are softened.

Add the marinated chicken (along with all the marinade) to the skillet. Spread the chicken out into an even layer and let it cook without stirring for about 2 minutes to allow the chicken to sear. Check that the base of the skillet is at least covered with the cooking oil.

Stir-fry the chicken and vegetables until the chicken is fully cooked and the sauce has thickened slightly, about 8-10 minutes. If the mixture seems dry, a splash of water can be added to prevent sticking. Kindly use some water whenever required.

Serve:

Spoon the hot cooked rice into bowls. Top with the Chicken Bulgogi, ensuring to include some of the delicious sauce and mix it well.

Garnish with sliced green onions.

Enjoy:

Serve your Chicken Bulgogi hot, that can be enjoyed anywhere in the world. This dish pairs wonderfully with a side of kimchi or a simple salad for added freshness. Any