Name: Chicken Bulgogi Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Cuisine: Korean
Ingredients: steamed rice, chopped spring onion (scallion) and kimchee, to serve; 2 tbsp chopped pineapple; 2 tbsp gochugaru (Korean chilli flakes) or 2 tsp red chilli flakes; 6 garlic cloves, peeled; 6 cm (2½ inch) ginger, peeled; ½ small onion, quartered; 60 ml 2 fl oz) mirin; 60 ml 2 fl oz) soy sauce; 3 tbsp caster sugar; 1 large onion, sliced in half moons; 1 tbsp sesame seeds, toasted; 500 g (1 lb 2 oz) boneless skinless chicken thighs, cut into slices; 1 tbsp sesame oil

Preparation info

Serves
4

Difficulty
Medium
Ready in
30 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

‘Bulgogi’, or ‘fire meat’, is a carnivore’s dream. The waft of Korean BBQ is everywhere in Seoul – meat is marinated in garlic, sesame oil and soy and dramatically sizzled on a smoking grill in the centre of your table. Little plates of banchan (pickles or salads) are served alongside. As most of us don’t have a table grill, a wok is the next best thing. Feel free to substitute beef or pork for chicken.