Easy Peasy Bulgogi-Gochujang Chicken
with Jasmine Rice and Sesame Seeds
Super speedy, this Easy Peasy Bulgogi-Gochujang Chicken takes only 15 minutes to make. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour, while bulgogi contains black bean puree, brown sugar and pear puree for a sweet and smoky flavour. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
240 grams
Diced British Chicken Thigh
80 grams
Sliced Mushrooms
150 grams
Jasmine Rice
120 grams
Coleslaw Mix
60 grams
Gochujang Paste
(Contains: Soya)
100 grams
Bulgogi Sauce
(Contains: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
- Boil a half-full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and mushrooms, 6-8 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 12-13 mins.
- Once cooked, drain, pop back in the pan and cover.
- Add the coleslaw to the chicken.
- Stir-fry, 2-3 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Stir in the gochujang, bulgogi and water (see pantry). Simmer, 1-2 mins.
- Share the rice between your bowls.
- Taste and season the chicken with salt and pepper if needed. Spoon over the rice.
- Sprinkle over the sesame seeds.
Enjoy!
