Korean Bulgogi BBQ Chicken With Garlic Corn

Tuesday night Korean takeout…made quickly at home? Yes, please! This bulgogi homemade sauce is on point. And the combination of the spicy sauce with the garlic corn is just right!

Ingredients

Ingredients
Servings:
g
Boneless Chicken Breast
tsp
Corn Starch
tbsp
Sesame Oil
ml
Soy Sauce
tsp
Gochujang
tbsp
Ketchup
tsp
Fresh Ginger
tbsp
Lime Juice
Garlic Clove
minced
tbsp
Butter
g
Corn
tsp
Lime Zest
Onion
sliced
tbsp
Coriander
g
Rice
tsp
Sesame Seeds
tbsp
Pomegranate Seeds
Salt & Pepper to taste
Calories
per serving
644
Carbs
74
Protein
41
Fat
11

Instructions

Preparing In The Kitchen
  1. Rinse the chicken under cold, running water, pat dry with a kitchen paper. Cube the chicken breast and add it to a medium bowl. Toss to combine with cornstarch and 1 tablespoon of sesame oil. Set aside.
  2. Peel and press the garlic, peel the ginger and grate finely. In a small bowl or glass jar, combine the soy sauce, Gochujang paste, ketchup, ginger, lime juice, 1 teaspoon of garlic with 30 ml of water.
  3. Heat up a large skillet over medium high heat and drizzle in the remaining sesame oil. Once hot, add the chicken and brown all over until it becomes crispy. For about 5 minutes.
  4. Pour in the soy sauce mix and bring to boil over medium high heat. Cook for about 5 minutes, until the chicken is coated.
  5. Prepare the rice according to instructions
  6. In the meantime, prepare the sweet garlic corn. Peel the onions and finely dice them.
  7. Heat up a medium skillet over medium heat. Add the butter, diced onion and remaining minced garlic clove. Season with salt and pepper and cook until glassy.
  8. Drain the corn and wash the coriander and shake dry.
  9. Then add the corn, coriander, lime zest and let it simmer for a few more minutes. Remove from the heat.
  10. Serve fresh rice with chicken and corn. Scatter with fresh pomegranate seeds, sesame seeds and spoon over the remaining sauce from the chicken.

Preparing In The Kitchen
  1. Rinse the chicken under cold, running water, pat dry with a kitchen paper. Cube the chicken breast and add it to a medium bowl. Toss to combine with cornstarch and 1 tablespoon of sesame oil. Set aside.
  2. Peel and press the garlic, peel the ginger and grate finely. In a small bowl or glass jar, combine the soy sauce, Gochujang paste, ketchup, ginger, lime juice, 1 teaspoon of garlic with 30 ml of water.
  3. Heat up a large skillet over medium high heat and drizzle in the remaining sesame oil. Once hot, add the chicken and brown all over until it becomes crispy. For about 5 minutes.
  4. Pour in the soy sauce mix and bring to boil over medium high heat. Cook for about 5 minutes, until the chicken is coated.
  5. Prepare the rice according to instructions
  6. In the meantime, prepare the sweet garlic corn. Peel the onions and finely dice them.
  7. Heat up a medium skillet over medium heat. Add the butter, diced onion and remaining minced garlic clove. Season with salt and pepper and cook until glassy.
  8. Drain the corn and wash the coriander and shake dry.
  9. Then add the corn, coriander, lime zest and let it simmer for a few more minutes. Remove from the heat.
  10. Serve fresh rice with chicken and corn. Scatter with fresh pomegranate seeds, sesame seeds and spoon over the remaining sauce from the chicken.

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