Description
Sweet and savory chicken bulgogi, ready in under 30 minutes!
Perfect with rice or lettuce wraps for a quick weeknight meal.
Ingredients
Units
Scale
- 1 lbs (650 g) 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 ingredients in a large bowl and mix thoroughly with chopsticks or by hand.
- Cover the bowl with cling wrap and refrigerate for at least 3 hours or overnight.
- Add a little oil to a non-stick pan and stir-fry the meat until cooked over medium heat.
- Garnish with toasted white sesame seeds and chopped spring onions when serving.
Notes
- For a richer flavor, marinate the chicken for at least 6 hours, or preferably overnight.
- If using pork belly, ensure it’s thinly sliced to ensure even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
- Cholesterol: 100