BBQ 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.
The quantities provided above are averages only.
Ingredients
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
2 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 Irish Chicken Breast
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- 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 ginger.
- Place a pan over medium heat (no oil).
- Once hot, fry the sesame seeds until toasted, stirring regularly.
- Remove from the pan and Set aside.
TIP: Watch the sesame seeds closely so they don't burn.
- In a large bowl, mix 2 tbsp sugar (double for 4p), the ginger, garlic, soy sauce, BBQ rub and half the sesame seeds.
- If you've got one, use a food processor to mix to a smooth paste.
- Mix the chicken through your marinade then allow to sit for 5-10 mins.
- While the chicken marinates, return your (now empty) pan to high heat with a drizzle of oil.
- Once oil is hot, fry the onion and mushroom until softened, 4-5 mins.
- Stir occasionally. Season with salt and pepper.
- 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.
- Divide the rice between bowls and top with the chicken bulgogi.
- Season to taste with salt and pepper.
- Garnish with scallions and remaining sesame seeds.
