Chicken Bulgogi with Seaweed Salad and Coconut Rice
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Ingredients & Equipment
What we send
- 113.5-ounce can lite coconut milk
- 3/4 cupjasmine rice
- 1/2English cucumber
- 1yellow onion
- 2boneless skinless chicken breasts
- 1 tablespoonsesame oil
- 1 1/2 tablespoongochujang
- 1 tablespoonlight brown sugar
- 3 packetsgluten-free soy sauce
- 2 tablespoonsrice wine vinegar
- 1/2 cupseaweed salad
- 1/2 cupshredded red cabbage
- 1/2 cupshredded carrots
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- large resealable plastic bag (optional)
- plastic wrap
- meat mallet (optional)
- 12" large pan
- Tree Nuts
Cook Coconut Rice
Open coconut milk and pour into a small pot. Add rice and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until liquid is fully absorbed, 15-17 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.
Rinse cucumber. Halve lengthwise, scoop out and discard seeds with a spoon (this will remove excess moisture so your salad doesn't get soggy), and cut crosswise into ¼-inch half-moons. Peel onion, halve, and thinly slice. Pat chicken dry with paper towel.
In a large bowl or resealable plastic bag, combine sesame oil, gochujang (it's a bit spicy; feel free to use half for less heat), sugar, onion, 2 packets soy sauce, 1 tablespoon rice wine vinegar, ½ teaspoon salt, and pepper. Place chicken between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Add chicken to marinade and toss to coat. Set aside to marinate at room temperature until Step 5.
In a large bowl, combine slaw mix, seaweed salad, cucumber, remaining soy sauce, and remaining rice wine vinegar. Toss to fully combine, gently pulling and separating seaweed with tongs, if needed.
Cook Chicken Bulgogi
Heat 1 tablespoon canola oil in a large pan over medium heat. When oil is shimmering, remove chicken from marinade, allowing excess to drip off and reserving marinade (you'll add it back to the chicken during cooking for extra flavor). Add chicken to pan and cook until browned and cooked through, 4-5 minutes per side. Add marinade and cook until sauce has reduced slightly, 2-3 minutes. Remove pan from heat.
Plate Chicken Bulgogi
Transfer chicken bulgogi to serving plates, spooning over any remaining sauce. Serve with coconut rice and seaweed salad. Dig in!