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Ingredients
- Serves 1 person
150 g chicken breast (skinless, 2cm cube)
5 g sesame oil
8 g ginger (minced)
12 g garlic (minced)
15 g soy sauce
8 g Shaoxing wine (hua tiao)
5 g honey
30 g rice bran oil
25 g yellow onion (sliced)
80 g carrots (julienned 5cm)
15 g spring onion (chopped)
5 g toasted sesame seeds
pickled cucumber:
100 g honey
100 g white vinegar
200 g water
100 g cucumber (julienned)
sauteed vegetables:
18 g sesame oil
12 g garlic (sliced)
140 g bok choy (chinese cabbage), halved
10 g gochujang paste (korean red chilli paste)
15 g doenjang paste (korean fermented soy bean paste)
50 g bean sprouts (washed and cleaned)
5 g toasted sesame seeds
45 g water
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Chicken Bulgogi
Look no further than this Chicken Bulgogi for the perfect low carb meal! A sizzle of juicy morsels of chicken is marinated with sesame oil, ginger, garlic, soy sauce, Shaoxing wine and honey. Now for a kick of Korean flavors, it’s accompanied by a hearty serving of sautéed vegetables seasoned with sweet spicy gochujang (Korean chili paste) and savory doenjang (Korean soybean paste). A side of pickled cucumbers completes the meal with a sweet tartness that brightens up everything.
- Easy
- 60 min
- 20 min
- 15 min
- 4 steps
- 24 Ingredients
- Easy
- 4 steps
- 24 Ingredients
- 60 min
- 20 min
- 15 min
Instructions
-
Pickling the cucumber
- In a pan, add honey, white vinegar and water. Bring to a boil and turn off heat.
- Toss cucumber in and leave it overnight.
- Strain off liquid before serving
-
Marinating the chicken
- Marinade the chicken pieces with sesame oil, ginger, garlic, soy sauce, Shaoxing wine, and honey.
- Mix well and refrigerate for 1 hour.
-
Frying the chicken bulgogi
Heat rice barn oil in a pan, brown the onion till soft
Add chicken and cook throughly.
Add in julienned carrots and sauté for another 2 mins.
Remove from heat and set aside
-
Sautéing Bok Choy
- Heat sesame oil in a pan and mildly sauté the garlic.
- Toss in the Bok Choy, add water, gochujang (Korean red chilli paste) and doenjang (Korean fermented soy bean paste). Cook for 2 mins.
- Add in the bean sprouts and give it a quick stir before removing from heat.
Garnish and Serve!
Sprinkle with sesame seeds and chopped spring onions
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Ingredients
- Serves 1 person
-
150 g chicken breast (skinless, 2cm cube)
-
5 g sesame oil
-
8 g ginger (minced)
-
12 g garlic (minced)
-
15 g soy sauce
-
8 g Shaoxing wine (hua tiao)
-
5 g honey
-
30 g rice bran oil
-
25 g yellow onion (sliced)
-
80 g carrots (julienned 5cm)
-
15 g spring onion (chopped)
-
5 g toasted sesame seeds
-
pickled cucumber:
100 g honey
-
100 g white vinegar
-
200 g water
-
100 g cucumber (julienned)
-
sauteed vegetables:
18 g sesame oil
-
12 g garlic (sliced)
-
140 g bok choy (chinese cabbage), halved
-
10 g gochujang paste (korean red chilli paste)
-
15 g doenjang paste (korean fermented soy bean paste)
-
50 g bean sprouts (washed and cleaned)
-
5 g toasted sesame seeds
-
45 g water
Nutrition
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