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Korean Bulgogi Chicken

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Korean Bulgogi Chicken

with rice, green onion and a cheesy corn side dish

Informations supplémentaires
35 min. | 742 kcal | easy | Family | Printable version
1. Setup Preheat the oven to 400°F. Chop the garlic, ginger and the green onions. On a separate board, cut the chicken into pieces.
2. Marinate the chicken In a bowl, combine the chicken with the soy sauce, the brown sugar, the ginger, the garlic, the sesame oil and half the sesame seeds. Marinate until ready to cook the chicken, or up to 1 hour.
3. Cook the rice Rinse the rice. In a pot, add the rice and 1.5 2P | 2 3P cups of water. Bring to a boil. Reduce the heat to low and cover. Cook for 10-12 minutes.
4. Make the cheesy corn In a bowl, combine the corn with the mayonnaise and 1 tbsp. of sugar. Mix well and season with salt and pepper. Place in a baking dish and cover with the cheese. Bake in the oven for 12-15 minutes.
5. Cook the chicken In a pan over medium-high heat, add the chicken and the marinade. Cook for 8-12 minutes until the sauce has thickened.
6. Plate your dish Serve the chicken with the rice and the cheesy corn. Garnish with the rest of the sesame seeds and the green onions. Children can add the toppings themselves. Bon appetit!
360gChicken Thighs
30mlSoy Sauce
20gBrown Sugar
1unitGarlic Clove(s)
1unitGinger
10gGrilled Sesame Seeds
15mlSesame Oil
1unitGreen Onion(s)
340mlCorn Kernels
2unitMayonnaise
40gMozzarella
140gJasmine Rice
What you need Bowls, pot, pan, baking dish.
742 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 93g
31%
fat 24g
37%
cholesterol 138mg
46%
fiber 4g
16%
protein 39g
saturated 7g
35%
sodium 1384mg
58%
sugar 19g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg