LOADED CHICKEN BULGOGI BOWL

566 KCal with 30 g of Protein

(makes 1 large/2 medium servings)

100 skinless chicken thighs or firm tofu, sliced (I marinated mine with 1 tsp chilli powder, salt and

1 tsp garlic powder and a pinch of turmeric powder)

50 g sliced mushroom

50 g sliced carrot

1/2 an onion sliced

2 tsp soy sauce

1-1.5 tsp cooking oil

For the sauce -

1/2 a green apple or pear

1/3rd inch piece of ginger

4-5 cloves of garlic

1.5 tsp Gochujang

1 tsp brown sugar

Salt to taste

80 grams cooked rice/quinoa/mix of both

1 tsp kewpie mayo

1 tsp chilli oil

1 small cucumber sliced

1 sunny side up/soft boiled egg

Method

Blend together all ingredients for the bulgogi sauce
Mix it well with the sliced chicken, mushroom, onion and carrots along with the soy sauce.
Marinate for 15 mins and cook in a heavy bottom pan with oil until the chicken browns a little and the sauce becomes thick and caramelised.
Assemble the bowl with rice/quinoa, the bulgogi chicken and veg, sliced cucumber, fried/boiled egg, kewpie mayo, chilli oil and sesame seeds
Put on a Gong Yoo drama and DIG IN! ❤️