Korean Chicken Bulgogi Rice Bowl

Ingredients

Check you have the quantities below.

• 1 lb (450 g) boneless chicken thighs, thinly sliced
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1/4 cup pear or apple, grated
• 1 tbsp neutral oil
• 4 cups cooked rice
• 2 scallions, sliced
• 1 tsp sesame seeds

Let’s make it

1. Mix soy sauce, brown sugar, sesame oil, garlic, ginger, and grated pear or apple. Add the chicken and marinate 10 minutes.
2. Heat oil in a skillet over medium-high heat. Cook the chicken until browned and reaches 74 C/165 F, about 6-8 minutes.
3. Divide rice into bowls and top with the chicken.
4. Garnish with scallions and sesame seeds.