Рецепт Chicken Bulgogi
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Chicken Bulgogi
Bulgogi is one of my most favourite Korean dishes, be it either chicken or beef, spicy or non-spicy. I was very inspired by Kimchi House when she posted all her authentic Korean dishes on her blog. If you want to learn how to cook Korean dishes, you must visit Kimichi House. When I asked Kimchi House how to prepare Korean Bulgogi two months ago, she strongly recommended me to buy the Bulgogi sauce from the Korean store. After cooking this Chicken Bulgogi, I totally agreed with her. This dish tasted no different from the one we had at the Korean restaurant. To tenderise the meat, just add some pear juice in the marinade It is very delicious and you can easily cook and serve this bulgogi at home within a short time. So good to serve with rice or lettuce wraps.
Chicken Bulgogi
- 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 (available at this store)
Method:
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.