Dinner · Korean · 10 min
Dak-Bulgogi with Stir-Fried Napa Cabbage and Steamed Short-Grain Rice
- Calories
- 682
- Protein
- 45g
- Carbs
- 83g
- Fat
- 12g
Ingredients
- 69.0 g Chicken, thigh, meat and skin, raw
- 46.1 g Sushi Rice Short Grain White Rice (NaturaLife)
- 819.7 g SPICY NAPA CABBAGE KIMCHI
- 46.1 g Onions, spring or scallions
- 30.8 g Gochujang BBQ Sauce
Method
- 01Rinse the short-grain rice under cold water until it runs clear. Cook in a rice cooker or small pot with 75ml water until fluffy and tender.
- 02Thinly slice the chicken thighs into bite-sized strips. In a bowl, toss the chicken with the gochujang BBQ sauce and half of the sliced scallions. Let marinate for 10 minutes.
- 03Heat a non-stick skillet over medium-high heat. Add the marinated chicken and sear until the edges are deeply caramelized and the internal temperature reaches 165°F (74°C). The sauce should create a sticky, glossy glaze around the meat.
- 04Remove chicken from the pan. In the same skillet, add the kimchi and sauté for 2-3 minutes until fragrant and slightly softened.
- 05Assemble the bowl: place the steamed rice at the bottom, top with the sticky gochujang chicken, and arrange the sautéed kimchi on the side.
- 06Garnish with the remaining fresh scallions. Serve immediately while piping hot.
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