with Jasmine Rice and Sesame Seeds
Super speedy, this Easy Peasy Bulgogi-Gochujang Chicken Breast 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.
Allergens
Utensils
Tags
Diced British Chicken Breast
240 grams
Sliced Mushrooms
80 grams
Jasmine Rice
150 grams
Sliced Carrot and Cabbage Mix
120 grams
Gochujang Paste
50 grams
Bulgogi Sauce
100 grams
Roasted White Sesame Seeds
5 grams
Water for the Sauce
50 milliliter(s)
- 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, once the kettle has boiled, pour it 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, then spoon it over the rice.
- Sprinkle over the sesame seeds.
Enjoy!
2377
kJ
Energy (kJ)
568
kcal
Energy (kcal)
6.7
g
Fat
1.2
g
of which saturates
86.6
g
Carbohydrate
22
g
of which sugars
4.3
g
Dietary Fibre
38.1
g
Protein
2.37
g
Salt
