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Korean Bulgogi Chicken

35 min. | 742 kcal | easy |
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1. Setup Preheat the oven to 400 ° F. Chop the garlic, the ginger and the green onions. On a separate board, cut the chicken into pieces.
2. Marinate the chicken In a bowl, combine the chicken with the soy sauce, the brown sugar, the ginger, the garlic, the sesame oil and half the sesame seeds. Marinate until ready to cook the chicken, or up to 1 hour.
3. Cook the rice Rinse the rice. In a pot, add the rice and 1.5 2P | 2 3P cups of water. Bring to a boil. Reduce the heat and cover. Cook for 10 to 12 minutes.
4. Make the cheesy corn In a bowl, combine the corn with the mayonnaise and 1 tbsp of sugar. Mix well and season with salt and pepper. Place in a baking dish and cover with the cheese. Bake for 12-15 minutes.
5. Cook the chicken In a pan over medium-high heat, add the chicken and the marinade. Cook for 8-10 minutes until the sauce has thickened.
6. Plate your dish Serve the chicken with the rice and the cheesy corn. Garnish with the rest of the sesame seeds and the green onions. Children can add the toppings themselves. Bon appetit!
4 unit Chicken Thighs
3 unit Soy Sauce
30 ml Brown Sugar
1 unit Garlic Clove(s)
1 unit Ginger
15 ml Grilled Sesame Seeds
15 ml Sesame Oil
1 unit Green Onion(s)
340 ml Corn Kernels
2 unit Mayonnaise
40 g Mozzarella
140 g Jasmine Rice
What you need Bowls, pot, pan, baking dish.
742 kcal
% daily value
% daily value
carbohydrate 93g
fat 24g
cholesterol 138mg
fiber 4g
protein 39g
saturated 7g
sodium 1384mg
sugar 19g
trans 0g