Korean Bulgogi Bowls

Tender chicken marinated in a sweet and savory bulgogi sauce, served over fluffy rice with crisp quick-pickled cucumbers for a balanced and flavorful meal.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 2
• Cuisine: Korean
• Difficulty: Medium
• Cost: $4.16/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• fresh
• savory
• stir-fry

Ingredients

• 1 pound chicken thigh (boneless, skinless, thinly sliced)
• 0.25 cup soy sauce (low-sodium)
• 2 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 0.25 cup rice vinegar
• 1 tablespoon granulated sugar
• 0.5 English cucumber (thinly sliced)
• 1 cup jasmine rice
• 2 cup water
• 2 green onions (sliced)
• 1 tablespoon sesame seed

Instructions

1. In a medium bowl, combine the low-sodium soy sauce, brown sugar, sesame oil, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Add the chicken thighs and toss to coat. Marinate for at least 15 minutes while you prepare the other components.
2. For the quick-pickled cucumbers, combine the rice vinegar, 1 tablespoon granulated sugar, and a pinch of salt in a small bowl. Add the English cucumber slices and let sit for at least 10 minutes.
3. Rinse the jasmine rice under cold water until the water runs clear. In a small saucepan, combine the rinsed jasmine rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
4. Heat a large skillet or wok over medium-high heat. Add the marinated chicken thighs in a single layer, reserving any excess marinade. Cook for 3-5 minutes per side, or until cooked through and slightly caramelized. If desired, pour in the reserved marinade during the last minute of cooking to create a glaze.
5. Divide the cooked jasmine rice between two serving bowls. Top with the cooked bulgogi chicken. Drain the quick-pickled cucumbers and add them to the bowls. Garnish with sliced green onions and sesame seeds, if using.

Notes

Marinating the chicken longer (up to 30 minutes) will deepen the flavor. If you prefer a spicier dish, increase the red pepper flakes.

Nutrition (per serving)

• Calories: 610
• Protein: 50.3 g
• Carbohydrates: 57.1 g
• Fat: 19.8 g
• Fiber: 2.5 g
• Sodium: 1280 mg
• Saturated Fat: 4.5 g
• Sugar: 15.6 g
• Cholesterol: 135 mg