Past Recipes
Chicken Bulgogi

Chicken Bulgogi with Seaweed Salad and Coconut Rice

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Recipe Details

Story

We adore the flavors of Korean barbecue, and this chicken bulgogi is everything we’ve been craving. The dish typically features marinated and grilled beef served with rich, spicy gochujang chile paste; here, Chef Michelle is applying the same flavors to chicken, pounding the meat thin for extra tenderness, then letting it soak in an umami-packed marinade of soy, gochujang, onion, rice wine vinegar, and a pinch of sugar. On the side, a crunchy seaweed salad slaw provides a cooling counterpoint to the salty, spicy flavors, and a heap of coconut rice is perfect for soaking up any remaining sauce.

Tags

  • Spicy
  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 830
  • Protein 48g
  • Total Carb 94g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • 13.5-ounce can lite coconut milk
    1
    13.5-ounce can lite coconut milk
  • jasmine rice
    3/4 cup
    jasmine rice
  • English cucumber
    1/2
    English cucumber
  • yellow onion
    1
    yellow onion
  • boneless skinless chicken breasts
    2
    boneless skinless chicken breasts
  • sesame oil
    1 tablespoon
    sesame oil
  • gochujang
    1 1/2 tablespoon
    gochujang
  • light brown sugar
    1 tablespoon
    light brown sugar
  • gluten-free soy sauce
    3 packets
    gluten-free soy sauce
  • rice wine vinegar
    2 tablespoons
    rice wine vinegar
  • seaweed salad
    1/2 cup
    seaweed salad
  • shredded red cabbage
    1/2 cup
    shredded red cabbage
  • shredded carrots
    1/2 cup
    shredded 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

Cooking Steps

  1. Cook Coconut Rice

    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.

  2. Prepare Ingredients

    Prepare Ingredients

    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.

  3. Marinate Chicken

    Marinate Chicken

    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.

  4. Make Salad

    Make Salad

    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. 

  5. Cook Chicken Bulgogi

    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.

  6. Plate Chicken Bulgogi

    Plate Chicken Bulgogi

    Transfer chicken bulgogi to serving plates, spooning over any remaining sauce. Serve with coconut rice and seaweed salad. Dig in! 

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