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

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.

No comments:

Related Posts with Thumbnails