4.1.17

Bulgogi Chicken Stir-Fry with Vegetables

This was a dish I threw together with whatever I had left in the pantry. I was going away for a week and needed to clear out my kitchen. 


Ingredients (feeds 4 pax):
300gm chicken fillet, cut into 1" cubes, marinated overnight, or for at least 3 hours with spicy bulgogi marinade (recipe below)
1 handful dangmyeon (Korean sweet potato noodles), soaked in water for about 20 minutes to rehydrate
1 head cauliflower, cut into florets
2 large carrots, julienned
10 perilla leaves, cut into 1cm strips
1/2 small yellow onion, minced
6 cloves garlic, minced
3 tbsp sesame oil
3 tbsp canola oil
2 tbsp guk kanjang (Korean light soy)
1/2 tsp sugar
2 tsp sesame seeds

Spicy bulgogi marinade:
2 tbsp guk kanjang
2 tbsp gochujang (Korean red pepper paste)
1 tbsp gochugaru (Korean red pepper powder)
2 tbsp mirin/sake
1 tbsp sugar
1 tbsp corn syrup
1 tbsp sesame oil
1 tbsp minced garlic
2 tsp minced onion
1 tsp grated ginger

Directions:
1)  Fry garlic, and onion in sesame oil and canola oil.

2) Add cauliflower, and fry till slightly softened, about 3 minutes on medium-high heat.

3) Add carrots, and fry till softened, about 1 minute.

4) Add dangmyeon, and toss to mix.

5) Add chicken, with 2 tbsp of its marinade, and guk kanjang, sugar, and sesame seeds, and fry till cooked through, about 3 minutes. 

6) Add perilla leaves, and toss through to wilt, just before serving. Add more guk kanjang as necessary for flavour.

7) Top with extra sesame seeds if you like when serving.


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