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Main Course


## Unearthing the Flavorful Bulgogi Fried Rice

Bulgogi, the traditional Korean dish often characterized by its marinated slices of beef, finds an innovative twist in our recipe today. Here, we're substituting the usual beef slices with ground beef, marrying it with the quintessential Asian staple, fried rice. The outcome? A flavorful fusion called Ground Beef Bulgogi Fried Rice!

## The Magic of Ingredients

Before we delve into the cooking process, let's get to know the stars of our dish. Every ingredient plays a crucial role in conjuring the flavorsome magic.

- 500g ground beef
- 125g diced mushrooms
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp mirin
- 3 tbsp oyster sauce
- 2 tbsp minced garlic
- A sprinkle of black pepper
- 1 large onion, chopped
- 4 tbsp cooking oil
- 1 tbsp sesame oil
- 1 large carrot, cubed
- 500g day-old rice
- 1 tbsp ground garlic
- Chopped green onions for garnish
- Optional: red chilies for an extra kick

## Craft Your Dish

Now that we're acquainted with the ingredients let's bring them to life.

1. Kickstart the magic by marinating the ground beef with mushrooms, soy sauce, sugar, mirin, oyster sauce, garlic, and black pepper. Set it aside, letting the flavors intertwine.
2. Heat up your wok, drizzle in two tablespoons of cooking oil and sauté the onions until they emanate a tempting aroma.
3. Now, stir in the marinated ground beef mixture. Keep the heat medium, letting it simmer until the liquid evaporates.
4. Once the liquid disappears, it's time for a drizzle of sesame oil. Mix it well and set your beef aside.
5. In the same wok, add another two tablespoons of cooking oil. Toss in the garlic, onion, and cubed carrots. Cook until the carrots are half done.
6. Now, it's time to introduce the rice. Stir-fry it until it's thoroughly heated, and blend in a spoonful of soy sauce.
7. The final step is to mix in the ground beef and garnish it with green onions and red chilies.

## A Nutritional Feast

This delightful dish not only pleases your palate but also provides a balance of nutrients.

Each serving (approx. 250g) contains around:

- 32g of protein
- 30g of carbohydrates
- 12g of fat
- 720mg of sodium
- 60mg of cholesterol

## Serving Suggestions and Complements

Ground Beef Bulgogi Fried Rice is a complete meal in itself, but if you want to elevate the dining experience, consider serving it with a side of cucumber kimchi or a refreshing seaweed salad.

## Ingredient Swaps for Convenience

If you can't find mirin or oyster sauce, don't worry. You can substitute mirin with a mix of white wine and sugar, and oyster sauce with a blend of soy sauce and hoisin sauce.

## Top Tips for a Successful Bulgogi Fried Rice

- Use day-old rice for the best texture.
- Don't rush the process. Allow the liquid to fully evaporate before adding sesame oil.

## Mastering the Bulgogi Technique

When cooking this dish, it's important to remember that the bulgogi technique is key to unlocking the flavor potential of the ground beef. Bulgogi is all about the marination process, ensuring that the meat absorbs all the juicy, savory, and sweet flavors before hitting the pan. So, allow the beef ample time to soak in the marinade for the best results.

## The Role of the Wok

Using a wok isn't a mere cultural norm, but a culinary advantage. Its unique shape distributes heat evenly, ensuring that all ingredients are cooked to perfection. If you don't own a wok, a large, deep skillet can be a decent substitute, but the wok's charm is truly unparalleled.

## The Harmony of Ingredients

The Ground Beef Bulgogi Fried Rice is a symphony of flavors. The savory ground beef, combined with the umami-rich mushrooms, the crunch of carrots, the zest of onions, and the comforting texture of rice, creates an irresistible harmony.

## FAQs

### What type of ground beef works best for Bulgogi Fried Rice?

Opt for lean ground beef, as it yields the perfect texture without making the dish overly greasy.

### Can I use fresh rice instead of day-old rice?

While fresh rice can be used, day-old rice is ideal for fried rice dishes because it's drier and less likely to clump together.

### Can this dish be made vegetarian?

Absolutely! Swap the ground beef with tofu or tempeh for a vegetarian version. Remember to press the tofu before marinating to ensure it absorbs all the flavors.

### What other vegetables can be added to this dish?

Feel free to experiment! Bell peppers, peas, or even spinach can make great additions.

### Can I store the leftover Bulgogi Fried Rice?

Yes, you can refrigerate the leftovers in an airtight container. It should stay good for up to 3 days.


Ground beef bulgogi mixed with mixed vegetables and fried rice that is so simple and easy to make. This dish will leave you hungry for more!

Ground Beef Bulgogi Fried Rice


## The Intriguing Tale of Yuxiang

Yuxiang, which translates to 'fish fragrance,' doesn't actually contain any fish. Intriguing, isn't it? Originating from Sichuan cuisine, this flavour profile combines the unique tastes of pickled chillies, garlic, ginger, and broad bean paste. It's traditionally associated with fish dishes, hence the name. But, surprise! Today, we're using this vibrant mix to bring out the best in pork and aubergines.

## Ingredients for the Ride

Before diving into the culinary adventure, gather your gear:

- 600g aubergines, cut into 2-inch wedges
- Salt to taste
- 2 tbsp cooking oil
- 500g ground pork
- 4 tbsp pickled chilli, minced
- 2½ tbsp Chilli Bean Sauce (Toban Djan)
- 1/2 tbsp Sichuan Peppers, crushed
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp sugar
- 1 tbsp dark soy sauce
- 1 tsp cornflour
- 1 tbsp cold water
- 2 tbsp Chinkiang vinegar
- 1 bunch chopped scallion greens

## The Art of Preparation

1. Begin by salting the aubergines and let them sit for at least 30 minutes. Afterwards, give them a quick rinse to wash away the excess salt.
2. Either steam the aubergines for about 5 minutes or, for an extra punch of flavor, stir fry them with the pork.
3. In a separate pan, stir-fry the ground pork in the cooking oil until it's fully cooked. Set it aside for now.
4. With the heat on low, sauté the Toban Djan and pickled chilli in the leftover pork fat. Be careful not to let it burn or dry out.
5. Next, turn up the heat to medium and add in the garlic and ginger. Continue to sauté until the aroma fills your kitchen.
6. Now, it's time to add the water, sugar, soy sauce, and a slurry made from the cornflour and water. Bring this mixture to a boil until it thickens slightly.
7. Lastly, add the aubergines, vinegar, and chopped scallion greens. Mix until everything is well combined, then turn off the heat.

## Serving Suggestions

This dish pairs perfectly with a side of steamed jasmine rice or a simple cucumber salad. If you're feeling adventurous, try it with some Dan Dan noodles for a full-on Sichuan feast!

## Substitutions

If you can't find some ingredients, don't fret! For the aubergines, you can use zucchini or bell peppers. Ground chicken or turkey can replace the pork. In place of the Chinkiang vinegar, try using balsamic vinegar.

## Nutritional Info

This recipe serves 4, with each serving being approximately 275g.

Each serving contains around:

- 410 calories
- 28g fat
- 12g carbs
- 27g protein
- 1g fiber
- 5g sugar
- 1010mg sodium
- 90mg cholesterol

## The Secret Sauce: Tips and Tricks

- Salting the aubergines helps draw out moisture and bitterness, so don't skip this step.
- Keep an eye on the chilli bean sauce and pickled chilli while sautéing; they can quickly burn and ruin the dish's flavour.
- If you're sensitive to spice, adjust the amount of Sichuan peppers to taste.
- Choose eggplants that are firm and shiny, with a smooth and unblemished skin. Cut them into thin strips, and soak them in salted water for 10-15 minutes, to remove any bitterness and excess moisture.
- Use pickled chili bean paste that is made with broad beans, soybeans, and chili peppers, and has a rich and complex flavor. You can find it in Asian grocery stores or online.
- Adjust the amount of sugar, vinegar, soy sauce, and peppercorns in the yuxiang sauce, to your liking. If you prefer a sweeter or milder flavor, reduce the amount of chili bean paste and increase the sugar and vinegar. If you like a numbing and tingling sensation, add more Sichuan peppercorns.
- Stir-fry the pork and vegetables separately, and then combine them with the sauce, to prevent the vegetables from becoming soggy or overcooked.
- Serve the dish hot and fresh, with some steamed rice or noodles, and garnish it with some fresh cilantro or green onions, to add some color and freshness.

## A Dish with a Twist: FAQs

### Why is it called 'Fish Fragrant'?

Despite the name, Yuxiang or 'fish fragrance' doesn't contain any fish. The flavour profile originates from a traditional method of preparing fish in Sichuan cuisine, which includes pickled chillies, garlic, ginger, and broad bean paste.

### Can I substitute the aubergines with another vegetable?

Absolutely! Zucchini or bell peppers work wonderfully as a substitute.

### What can I serve with Yuxiang Pork and Aubergines?

This dish pairs well with steamed jasmine rice or a simple cucumber salad. For a full-on Sichuan feast, try it with Dan Dan noodles!

### Is this dish spicy?

Sichuan cuisine is known for its bold, spicy flavours, and this dish is no exception. However, you can adjust the spice level to your preference by reducing the amount of Sichuan peppers and chilli bean sauce.

### Can I use a different type of meat?

Yes, you can! Ground chicken or turkey can be used as a substitute for pork.


Stir-fried pork and aubergines in a fiery fragrant sauce made with pickled chillies, chilli bean sauce, soy sauce, fish sauce, vinegar and sugar. 

Yuxiang Pork and Aubergines


## What is Gochujang?

Gochujang is a savory, spicy, and slightly sweet fermented chili paste that is a staple in Korean cuisine.

It is made from red chili peppers, glutinous rice, fermented soybeans, and salt.

Gochujang has been a part of Korean cuisine for over 1,000 years and is a beloved ingredient in many traditional Korean dishes.

## The Health Benefits of Gochujang

Not only is gochujang delicious, but it also has numerous health benefits. Gochujang is high in capsaicin, a compound that is known to boost metabolism and aid in weight loss. It also contains antioxidants, which can help protect the body against free radicals and reduce inflammation.

## Incorporating Gochujang into Your Diet

Gochujang can be used in a variety of ways to add flavor and spice to your meals. It can be used as a marinade for meats, a dipping sauce for vegetables, or even mixed into your morning eggs. One of the most popular ways to use gochujang is in Korean dishes like bibimbap, tteokbokki, and bulgogi.

## Creamy Gochujang Pasta without Cream

As a substitute for cream, we are using the pasta water to make the pasta creamy. The starch in the pasta water will naturally make the sauce creamy without the use of cream. Sometimes we just prefer dishes without cream.

## Ingredients

- 250g pasta
- 1 tbsp cooking oil
- 2 cloves garlic, minced
- 60g onions, chopped
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp olive oil
- salt, to taste
- pepper, to taste
- green onions, optional garnish
- sesame seeds, optional garnish

## Let's Get Cooking!

Time to get the ball rolling! Follow these simple steps:

1. Cook the pasta
   Prepare the pasta according to the package instructions. Keep an eye on the clock to ensure perfect al dente noodles.

2. Sauté the veggies
   While the pasta is bubbling away, heat the cooking oil in a pan over medium heat. Sauté the garlic and onions until they release their mouthwatering aroma.

3. Add the magic
   Now it's time for the star ingredient: gochujang paste! Stir in the gochujang paste, soy sauce, and honey (or agave syrup). Mix well until everything is combined.

4. Bring it together
   Once your pasta is cooked, drain it, and add it to the pan with your sauce. Toss everything together to ensure each noodle is coated in that creamy, spicy goodness.

5. Make it creamy
   Add a touch of pasta water (about 4 tablespoons) to achieve the desired level of creaminess. The starchy water will help bind the sauce to the pasta.

6. Season and garnish
   Taste the dish and season with salt and pepper as needed. For an extra pop of flavor, garnish your masterpiece with green onions and sesame seeds.

## Tips and Tricks

To elevate your Vegan Creamy Korean Gochujang Pasta even further, consider these suggestions:

- Use whole wheat or gluten-free pasta for a healthier alternative.
- Add veggies like bell peppers, mushrooms, or spinach for an extra nutrient boost.
- Top the dish with vegan cheese or nutritional yeast for a cheesy touch.

## Nutrition Information

This recipe serves 4 people, with approximately 200g per serving. Nutrition information will vary depending on the specific ingredients and pasta type used.

- Calories: 350 kcal
- Total Fat: 9g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrate: 58g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 10g

Please note that these values are approximate and will vary depending on the specific ingredients and pasta type used. To get the most accurate nutrition information, you can use an online nutrition calculator and input your specific ingredients.

## FAQs

### What is gochujang paste?

Gochujang paste is a Korean fermented chili paste made from red chili, glutinous rice, fermented soybeans, and salt. It adds a spicy and umami flavor to dishes.

### Can I make this dish gluten-free?

Yes! Simply use gluten-free pasta and a gluten-free soy sauce alternative, such as tamari.

### Is this recipe vegan?

By substituting honey with agave syrup, this recipe becomes entirely vegan.

### How can I store leftovers?

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat or in the microwave, adding a splash of water if necessary to prevent the sauce from drying out.

### Can I freeze this dish?

We don't recommend freezing this dish, as the creamy sauce may separate when thawed, and the pasta may become mushy. It's best enjoyed fresh!

### Is gochujang spicy?

Yes, gochujang is spicy, but it also has a slightly sweet and savory flavor.

### Can I use gochujang in other pasta dishes?

Absolutely! Gochujang can be used in any pasta dish that could use a little spice


Use up your gochujang tub with this Korean gochujang pasta recipe. Very simple, tasty sweet, spicy and savoury pasta sauce that can be made in 20 minutes.

Vegan Creamy Korean Gochujang Pasta


## What is Filipino Beef Kare-Kare?

Beef kare-kare is a Filipino stew made with tender beef, vegetables, and a thick peanut sauce.

It is typically served with rice and is a popular dish for special occasions such as fiestas and family gatherings.

The sauce is made from ground peanuts, toasted rice, and other flavorful ingredients such as garlic, onions, and annatto powder.

The vegetables used in the dish include pumpkin, eggplant, long beans, bok choy or Chinese cabbage, and banana blossom.

## Ingredients Needed

### For the Meat

- 1kg beef chunks, with a bit of marbling
- 400g beef tripe
- 6 cloves garlic
- 2 onions, cut in chunks
- 4 pieces bay leaves
- 1/4 tbsp ground black pepper
- 1/2 tbsp salt
- 1/4 cup vinegar

### For the Sauce

- 30g butter
- 30g cooking oil
- 2 tbsp annatto powder
- 1 tbsp shrimp paste
- 5 garlic cloves, crushed
- 2 red onions, chopped
- 1 litre beef stock
- 150g peanut butter
- 1 tbsp fish sauce, to taste
- 4 tbsp rice flour
- 4 tbsp cold water
- 1 tbsp vinegar, to taste

### For the Vegetables

- 200g pumpkin, chopped
- 200g eggplant, chunks
- 200g banana blossom, chopped
- 200g Chinese cabbage, whole
- 200g long beans, cut into 2-inch pieces

## How to Cook Beef Kare-Kare

### Preparing the Meat

1. In a pressure cooker, combine beef and the rest of the ingredients to make a stock. Simmer for around 1 hour or until the beef is tender.
2. Drain the meat and cover in plastic wrap to ensure it does not dry out.
3. Reserve the beef stock to make the Kare-Kare sauce.

### Making the Peanut Sauce

1. In a large sauce pan or Dutch oven, sauté the garlic, onions annatto powder and shrimp paste with the butter and cooking oil.
2. Thicken the sauce with some rice flour slurry. Add more as needed.
3. Once the onions and garlic are soft and fragrant, add the beef and tripe chunks as well as the hardest vegetables like the pumpkin and continue to simmer.
4. Finally, when the pumpkin is slightly cooked, add the remaining vegetables and simmer until all the vegetables are cooked and tender.

## Tips for a more Delicious Beef Kare-Kare

- Use high-quality beef for a more flavorful and tender dish. Chef RV suggests to use beef chunks with a bit of marbling between the meat which helps to keep the beef tender.
- If you have time, instead of using peanut butter, you can make your own by first toasting some peanuts then grinding them to a paste. Similarly, you can make your own rice flour by toasting some raw rice then blitzing them to make a fine powder. Toasting the peanuts and rice intensifies their flavours.
- Don't overcook the vegetables to maintain their texture and color.
- You can add more vegetables such as cabbage, okra, or string beans to the dish to make it even more nutritious.
- Some recipes call for oxtail instead of beef tripe or chuck, so you can also try using that for a different flavor and texture.
- You can also adjust the amount of peanut butter and toasted rice powder to your liking. Some prefer a thicker sauce, while others prefer it to be more runny.

## Nutritional Benefits of Beef Kare-Kare

This recipe will yield about 8 servings, with each serving weighing roughly 450 grams.

- Calories: 520
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 1000mg
- Total Carbohydrate: 30g
- Dietary Fiber: 6g
- Sugars: 7g
- Protein: 40g

Please note: The following nutrition facts are estimates based on the ingredients provided.

Beef kare-kare is not only delicious but also packed with nutrients.

Here are some of the nutritional benefits of this dish:

- Protein: Beef is a good source of protein, which is essential for building and repairing muscles, bones, and other tissues in the body.
- Vitamins and minerals: The vegetables used in beef kare-kare, such as eggplant, long beans, and bok choy, are rich in vitamins and minerals such as vitamin C, vitamin A, and iron.
- Fiber: Vegetables are also a good source of fiber, which can help promote digestive health and prevent constipation.
- Healthy fats: The peanut sauce in beef kare-kare is made from ground peanuts, which are a good source of healthy fats such as monounsaturated and polyunsaturated fats.

## Final Thoughts

Beef kare-kare is a delicious and nutritious dish that is perfect for any occasion.

With its savory peanut sauce and tender beef, it is sure to be a hit with your family and friends.

Follow the simple steps outlined in this article to make your own beef kare-kare at home and enjoy its rich flavors and health benefits.

## FAQs

1. Can I use chicken instead of beef for kare-kare?

   Yes, you can substitute beef with chicken if you prefer.

2. Is beef kare-kare spicy?

   No, it is not typically spicy. However, you can add chili flakes or hot sauce if you prefer it to be spicy.

3. Can I make beef kare-kare in advance?

   Yes, you can make beef kare-kare in advance and reheat it when ready to serve. The flavors may even deepen and improve after being refrigerated.

4. Can I freeze leftover beef kare-kare?

   Yes, you can freeze leftover beef kare-kare for up to 3 months.

5. What are some other traditional Filipino dishes I can try?

   Some other popular Filipino dishes include adobo, sinigang, and lechon.


Traditional Filipino beef stew made with beef chunks, tripe and mixed vegetables in a thick peanut and anatto sauce. Takes a bit of time but worth it.

Filipino Beef Kare-Kare Recipe


## What is Filipino Pork Kare-Kare?

Pork kare-kare is a variation on a Filipino stew made with tender pork chunks, vegetables, and a thick peanut sauce.

It is typically served with rice and some shrimp paste and is a popular dish for special occasions such as fiestas and family gatherings.

The sauce is made from ground peanuts, toasted rice, and other flavorful ingredients such as garlic, onions, and annatto powder.

The vegetables used in the dish include pumpkin, eggplant, long beans, bok choy or Chinese cabbage, and banana blossom.

## Ingredients Needed

### For the Meat

- 1kg pork shoulder
- some cooking oil
- 5 cloves garlic
- 2 onions, cut in chunks
- 4 pieces bay leaves
- 1 tsp ground black pepper
- 2 tsp tbsp salt
- 1/4 cup vinegar

### For the Sauce

- 30g butter
- 30g cooking oil
- 2 tbsp annatto powder
- 1 tbsp shrimp paste
- 5 garlic cloves, crushed
- 2 red onions, chopped
- 1 litre pork stock
- 150g peanut butter
- 1 tbsp fish sauce, to taste
- 4 tbsp rice flour
- 4 tbsp cold water
- 1 tbsp vinegar, to taste

### For the Vegetables

- 200g pumpkin, chopped
- 200g eggplant, chunks
- 200g banana blossom, chopped
- 200g Chinese cabbage, whole
- 200g long beans, cut into 2-inch pieces

## How to Cook Pork Kare-Kare

### Preparing the Meat

1. In a saucepan, sear the pork with a bit of cooking oil.
2. Add the onions and garlic and saute until fragrant.
3. Add the bay leaves, black pepper, salt and vinegar.
4. Cover with enough water to submerge the pork pieces and simmer for around 90 minutes or until the pork chunks are tender.
5. Set aside the pork chunks and reserve the pork stock.

### Making the Peanut Sauce

1. In a large sauce pan or Dutch oven, sauté the garlic, onions annatto powder and shrimp paste with the butter and cooking oil.
2. Thicken the sauce with some rice flour slurry. Add more as needed.
3. Once the onions and garlic are soft and fragrant, add the beef and tripe chunks as well as the hardest vegetables like the pumpkin and continue to simmer.
4. Finally, when the pumpkin is slightly cooked, add the remaining vegetables and simmer until all the vegetables are cooked and tender.

## Tips for a more Delicious Pork Kare-Kare

- Use high-quality pork with a bit of fat for a more flavorful and tender dish. Also, be sure to boil the pork long enough to make the meat soft and tender.
- If you have time, instead of using peanut butter, you can make your own by first toasting some peanuts then grinding them to a paste. Similarly, you can make your own rice flour by toasting some raw rice then blitzing them to make a fine powder. Toasting the peanuts and rice intensifies their flavours.
- Don't overcook the vegetables to maintain their texture and color. Another option is to simply blanche the vegetables in boiling water to have more control on the cooking process.
- You can add more vegetables such as cabbage, okra, or string beans to the dish to make it even more nutritious.
- You can also adjust the amount of peanut butter and toasted rice powder to your liking. Some prefer a thicker sauce, while others prefer it to be more runny.

## Nutritional Breakdown

Given the richness of ingredients, the Filipino Pork Kare Kare is a highly nutritious dish. Here's a detailed breakdown for a serving size of about 300 grams:

- Calories: 600
- Carbohydrates: 40g
- Proteins: 50g
- Fats: 35g
- Sodium: 1400mg
- Cholesterol: 120mg
- Fiber: 6g

Remember, these values can vary slightly based on the exactness of measurements and specific brands used.

## Nutritional Benefits of Pork Kare-Kare

Pork kare-kare is not only delicious but also packed with nutrients.

Here are some of the nutritional benefits of this dish:

- Protein: Pork is a good source of protein, which is essential for building and repairing muscles, bones, and other tissues in the body.
- Vitamins and minerals: The vegetables used in pork kare-kare, such as eggplant, long beans, and bok choy, are rich in vitamins and minerals such as vitamin C, vitamin A, and iron.
- Fiber: Vegetables are also a good source of fiber, which can help promote digestive health and prevent constipation.
- Healthy fats: The peanut sauce in beef kare-kare is made from ground peanuts, which are a good source of healthy fats such as monounsaturated and polyunsaturated fats.

While pork kare-kare is a delicious and satisfying dish, it's also relatively high in calories and fat.

However, it does contain some important nutrients, such as protein and iron.

To make the dish a bit healthier, you can use leaner cuts of pork and serve it with brown rice instead of white rice.

## Conclusion

In conclusion, pork kare-kare is a delicious and nutritious dish that is perfect for any occasion.

With its savory peanut sauce and tender pork, it is sure to be a hit with your family and friends.

Follow the simple steps outlined in this article to make your own pork kare-kare at home and enjoy its rich flavors and health benefits.

## FAQs

1. Can I use chicken instead of pork for kare-kare?

   Yes, you can substitute pork with chicken if you prefer.

2. Is pork kare-kare spicy?

   No, it is not typically spicy. However, you can add chili flakes or hot sauce if you prefer it to be spicy.

3. Can I make beef kare-kare in advance?

   Yes, you can make beef kare-kare in advance and reheat it when ready to serve. The flavors may even deepen and improve after being refrigerated.

4. Can I freeze leftover beef kare-kare?

   Yes, you can freeze leftover beef kare-kare for up to 3 months.

5. What are some other traditional Filipino dishes I can try?

   Some other popular Filipino dishes include adobo, sinigang, and lechon.


Discover the unique flavors of Filipino Pork Kare Kare, an iconic Filipino stew that's a delightful medley of textures and tastes that's certain to impress.

Filipino Pork Kare-Kare Recipe


## What is Chicken Bulgogi?

Chicken Bulgogi, an offspring of the Korean culinary scene, is a delightful stir-fried dish that's packed with flavor. A combination of marinated chicken pieces, traditional Korean ingredients, and a savory sauce, it's the go-to dinner choice for many worldwide.

## The Spotlight: Chicken Bulgogi Ingredients

- 600g chicken breast, chopped into bite-sized pieces
- 1 tsp baking soda
- 2 tsp soy sauce
- 1 tbsp minced garlic
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp honey
- 2 tbsp mirin
- 1 tsp dark soy sauce
- Black pepper, to taste
- 1 tbsp cooking oil
- 1 tsp cornstarch
- 2 tsp cold water
- Green onions, chopped
- 1 tsp sesame oil

## Recipe Time: Chicken Bulgogi

1. Begin by giving the chicken a good soak in a marinade of baking soda and soy sauce. Let it sit and absorb the flavors.
2. As your chicken marinates, prepare the sauce. Combine minced garlic, oyster sauce, sugar, honey, mirin, and dark soy sauce in a bowl. Mix until it turns into a smooth, tangy blend.
3. Heat the cooking oil in a wok. Sauté the white parts of the green onions until they're soft and aromatic. Introduce the marinated chicken to the wok next.
4. As the chicken turns tender, pour in the sauce. Let everything simmer until the sauce thickens up. Keep the chicken to the side to avoid overcooking.
5. Prepare a slurry using cornstarch and cold water. Add it to the wok and stir until the sauce beautifully coats all the chicken pieces.
6. As a final touch, turn off the heat, and drizzle some sesame oil. Garnish with green parts of the green onion. And voila! Your Chicken Bulgogi is ready to be devoured.

## A Little More Insight: Nutrition Information

This Chicken Bulgogi recipe serves 4 portions, with each portion weighing approximately 200g. Here's a detailed nutritional breakdown per serving:

- Calories: Approx 265 kcal
- Protein: Approx 30g
- Total Fat: Approx 8g
- Saturated Fat: Approx 2g
- Trans Fat: Approx 0g
- Cholesterol: Approx 70mg
- Total Carbohydrate: Approx 10g
- Dietary Fiber: Approx 1g
- Sugars: Approx 7g (includes added sugars from honey and sugar)
- Sodium: Approx 700mg

Please note that these are approximate values and may vary based on the specific brands of ingredients used. For precise nutritional information, consider using a nutritional calculator and adjusting as per your individual dietary needs.

## The Perfect Pairing: Side Dishes for Chicken Bulgogi

Chicken Bulgogi pairs exquisitely with a bowl of warm jasmine rice, cold kimchi, or a refreshing cucumber salad. These side dishes not only complement the bulgogi's rich flavors but also provide a balanced meal.

## Ingredient Substitutes

Can't find mirin or oyster sauce? No worries! You can substitute mirin with a mix of white wine and sugar. As for oyster sauce, soy sauce with a pinch of brown sugar can save the day.

## Top Tips for a Stellar Chicken Bulgogi

- Use a quality soy sauce for a richer flavor.
- Marinating the chicken overnight can yield more flavorful results.
- Remember to cook on medium heat to avoid burning the sauce.

## FAQ

### How can I store leftover Chicken Bulgogi?

Chicken Bulgogi can be refrigerated for up to 4 days. Just ensure it's stored in an airtight container to maintain its freshness.

### Can I use other types of meat for this recipe?

Absolutely! You can replace chicken with beef or pork. The key is to slice the meat thinly and marinate well for a tender, flavorful outcome.

### Is Chicken Bulgogi spicy?

Traditionally, Chicken Bulgogi is not spicy. However, if you enjoy a bit of heat, feel free to add some Korean chili paste (Gochujang) to the marinade.

### What can I do if my sauce isn't thickening?

If your sauce isn't thickening, try adding a bit more cornstarch slurry. Remember, add it gradually while stirring continuously to avoid lumps.

### Can I make this dish vegetarian?

Certainly! Substitute the chicken with tofu or a mix of your favorite vegetables for a vegetarian version of Bulgogi.


Quick and easy chicken bulgogi from Aaron and Claire's YouTube channel. Marinated chicken breast chunks coated with a thick sweet soy-based sauce.

Main Course Recipes

Ground Beef Bulgogi Fried Rice

Yuxiang Pork and Aubergines

Vegan Creamy Korean Gochujang Pasta

Filipino Beef Kare-Kare Recipe

Filipino Pork Kare-Kare Recipe

Easy Chicken Bulgogi