Quick Chicken Bulgogi Lunch Bowl
Korean rice bowl with bulgogi-marinated chicken thigh stir-fried with onion in a soy-pear glaze, plated over warm short-grain rice with cucumber, scallion, and sesame seeds.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 400g chicken thigh into 1cm strips. Thinly slice 200g yellow onion. Julienne 200g cucumber. Thinly slice 2 spring onions. Whisk together 40ml soy sauce, 120g grated asian pear, 20g brown sugar, 20ml mirin, 30ml sesame oil, 6 grated garlic cloves, 20g grated ginger, and 0.5 tsp black pepper. Toss marinade with chicken; rest 5 minutes.
Saute
Heat 2 tbsp neutral oil in a large skillet over high heat until shimmering. Add onion, stir-fry 90 seconds until translucent. Push to edges; add marinated chicken to centre in a single layer. Stir-fry 4–5 minutes over high until deeply caramelised and cooked through.
Glaze
Toss chicken and onion together with any remaining marinade; fry 60 seconds until sauce reduces and clings. Push chicken aside, add 400g warm cooked rice to pan, toss 60–90 seconds in residual sauce until heated through and lightly glazed.
Plate
Mound rice in two wide bowls. Pile chicken and onion alongside. Arrange julienned cucumber on the opposite side. Scatter scallion and 10g toasted sesame seeds over the top. Serve immediately.
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