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
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
2 unit(s)
Scallion
125 grams
Mushrooms
1 unit(s)
Onion
260 grams
Diced Irish 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
Nutrition Values
Utensils
Cooking Steps
- 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).
- 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.
- 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.
- 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.
- 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.
- Fluff up the rice with a fork and divide between bowls.
- Top with the chicken bulgogi.
- Garnish with sliced scallion and sesame seeds.
