Ingredients
- 500g chicken or ribeye steak
- 1/3 cup low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp honey
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 1 tsp chiu chow chilli oil
- 1 tsp chilli powder
- 2 tbsp sesame oil
- 2 tbsp gochujang paste
FOR ASSEMBLING THE BOWL:
- TK’s Style Egg Fried Rice
- 1/2 cup kimchi
- 1 cucumber, cut into ribbons
- Toasted sesame, to garnish
Instructions
- Dice chicken/steak into bite size pieces.
- In a medium sized bowl, whisk together low-sodium soy sauce, rice wine vinegar, honey, garlic, ginger, sesame oil, chilli oil, chilli powder and gochujang paste. Add chicken/steak into the bowl and marinate for 1 hour.
- Heat a large skillet over medium high heat. Add chicken/steak and marinade to the skillet and cook until caramelized, about 3-4 minutes. Flip and cook the other side for another 3 minutes, or until cooked through.
- To assemble: add TK’s style egg fried rice to a bowl, and top it off with your Korean Chicken Bulgogi. Garnish with some kimchi, cucumber, and toasted sesame.
Gouda Together 