Chicken Bulgogi
Traditionally made with beef, this Korean dish is tasty with chicken, too. Set out the chicken, rice, lettuce and dipping sauce, then invite everyone to wrap the fixings into little bite-size bundles.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 571 |
| pro | 47 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 72 g |
| fibre | 2 g |
| chol | 100 mg |
| sodium | 1.011 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 17% |
| vit A | 6% |
| vit C | 13% |
| folate | 26% |
Suggested Recipes
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1-1/2 lb (750 g) boneless skinless chicken breasts or thighs
4 green onions, cut_into 1-inch (2.5 cm) pieces
3 cloves garlic, minced
1/3 cup (75 mL) sodium-reduced soy sauce
4 tsp (20 mL) granulated sugar
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) sake, sherry or rice_wine_vinegar
2 tsp (10 mL) grated gingerroot
1 tsp (5 mL) pepper
1 tbsp (15 mL) sesame seeds, toasted
1 head boston lettuce, separated into leaves
4 cups (1 L) hot cooked short-grain rice
Half english cucumber, sliced
Dipping Sauce:
1 tbsp (15 mL) Korean red pepper paste (or Asian chili garlic sauce)
1 tsp (5 mL) each soy sauce and sesame oil
Preparation:
Partially freeze chicken until firm, about 1 hour. Slice breasts horizontally in half (leave thighs whole); slice across the grain into 1/2-inch (1 cm) thick slices.
In large bowl, combine onions, garlic, soy sauce, sugar, sesame oil, sake, ginger and pepper; add chicken and toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 hours.)
Arrange on rimmed baking sheet; broil, stirring frequently, until glazed, dark brown and nearly all sauce is evaporated, about 8 minutes. Sprinkle with sesame seeds.
Dipping Sauce: Meanwhile, in small bowl, stir together red pepper paste, soy sauce and sesame oil.
Arrange chicken, lettuce, rice and cucumber in serving bowls for guests to assemble their own. Serve with dipping sauce.
Additional Information
Tags:
Main Course; Korean; Vegetables; Rice; Poultry-Chicken; Broil;
Source
Canadian Living Magazine: September 2006
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