You can easily cook and serve this bulgogi at home within a short time. Super good with rice or lettuce wraps.
By Ann Low
Chicken Bulgogi
You can easily cook and serve this bulgogi at home within a short time. Super good with rice or lettuce wraps.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Main
Ingredients
Scale
- 650g Chicken thigh meat, belly pork or beef, sliced thinly
- 1 large Onion, shredded
- 2 tbsp Asian pear juice, blended (I used the Nam Shui pear from China) or use kiwi juice
- 7– 8 tbsp Bulgogi sauce or to taste
Instructions
- Combine all the ingredients together in a large bowl and mix it thoroughly with a pair of chopsticks or by hand. I also added two tablespoon of dark soy sauce to give the chicken meat a nice colour.
- Cover the bowl with cling wrap and refrigerate for at least 3 hours or overnight.
- Add little oil to a non-stick pan and stir fry the meat until cooked at medium heat.
- Garnish with some toasted white sesame and cut spring onion on meat when serving.
