Korean Chicken Bulgogi

Thinly sliced chicken marinated in a traditional sweet-and-savory bulgogi sauce, stir-fried until tender, and served with steamed white rice and crisp quick-pickled cucumbers.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 5
• Cuisine: Korean
• Difficulty: Medium
• Cost: $2.63/serving

Dietary

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

Tags

• savory
• stir-fry
• sweet

Ingredients

• 1.5 pound chicken thighs (boneless, skinless, thinly sliced)
• 0.5 cup soy sauce (low-sodium)
• 0.25 cup brown sugar
• 2 tablespoon sesame oil
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 teaspoon black pepper (freshly ground)
• 0.25 teaspoon red pepper flakes
• 1 tablespoon vegetable oil
• 1.5 cup white rice (uncooked)
• 1 cup water
• 1 cucumber (large, thinly sliced)
• 0.5 cup white vinegar
• 2 tablespoon sugar
• 0.25 teaspoon salt
• 2 tablespoon toasted sesame seeds
• 0.25 cup green onions (chopped)

Instructions

1. In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, grated fresh ginger, minced garlic, black pepper, and red pepper flakes to make the bulgogi marinade. Add the thinly sliced chicken thighs to the marinade, toss to coat, and let marinate for at least 15 minutes, or up to 30 minutes for quick meals. (For deeper flavor, marinate longer in the refrigerator).
2. While chicken marinates, prepare the pickled cucumbers: In a small bowl, combine the white vinegar, 2 tablespoons of sugar, and 1/4 teaspoon of salt. Add the thinly sliced cucumber and stir. Set aside to quick-pickle.
3. Cook the white rice according to package directions, typically by combining 1 1/2 cups of white rice with 3 cups of water in a pot, bringing to a boil, then reducing heat to low, covering, and simmering for 15-18 minutes until water is absorbed.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discard any excess marinade) and stir-fry for 5-7 minutes, until cooked through and slightly caramelized.
5. Serve the cooked bulgogi chicken immediately over the steamed white rice, garnished with toasted sesame seeds and chopped green onions, with the quick-pickled cucumbers on the side.

Notes

Marinating the chicken overnight will result in a more intense flavor. Any leftover marinade should be discarded. Store leftovers in separate containers for best freshness.

Nutrition (per serving)

• Calories: 610
• Protein: 42.1 g
• Carbohydrates: 65.5 g
• Fat: 19.3 g
• Fiber: 2.2 g
• Sodium: 1400 mg
• Saturated Fat: 4.5 g
• Sugar: 19.8 g
• Cholesterol: 125 mg