Chicken Bulgogi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with chicken thigh stir-fried in a soy-based sauce. Its mildly sweet, delicate flavor makes it a great choice for a busy lunch or a…
This rice bowl is topped with chicken thigh stir-fried in a soy-based sauce. Its mildly sweet, delicate flavor makes it a great choice for a busy lunch or a filling dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 439.8g serving): 673.4 kcal · protein 30.7g · carbohydrate 77.6g · fat 24.4g · sodium 1280.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the chicken thigh into bite-size pieces, since larger pieces take longer to cook.
Tips: If the sauce starts sticking to the pan, add 1 tablespoon of water and stir over medium heat.
Tips: Use warmed rice rather than freshly cooked rice so the sauce spreads evenly over it.
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Ingredients (1 serving)
- Chicken thigh meat — 120 g
- Cooked rice — 210 g
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 1 tsp
- Ground black pepper — 0.3 g