Dinner · Medium
Korean-Style Chicken Bulgogi Bowl
Korean-Style Chicken Bulgogi Bowl is a practical, fitness-friendly adaptation of a widely recognised dish, built around Chicken Thigh, skinless raw, White Rice, cooked, Onion, Carrot. The recipe uses high-heat searing and bowl assembly rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 38g
- Energy
- 473 kcal
- Carbs
- 57g
- Fat
- 10g
- Time
- 38 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 650 gChicken Thigh, skinless raw
- 560 gWhite Rice, cooked
- 160 gOnion
- 140 gCarrot
- 55 gSoy sauce
- 35 ghoney
- 10 gsesame oil
- 15 gGarlic
- 12 gGinger
Make it
Method
Weigh and prepare all ingredients for Korean-Style Chicken Bulgogi Bowl: 650 g Chicken Thigh, skinless raw, 560 g White Rice, cooked, 160 g Onion, 140 g Carrot, 55 g Soy Sauce, 35 g Honey, 10 g Sesame Oil, 15 g Garlic, 12 g Ginger. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Chicken Thigh, skinless raw in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 18 minutes. The ingredients should be tender but not falling apart.
Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.
Divide Korean-Style Chicken Bulgogi Bowl into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 38g
- Carbs
- 57g
- Fat
- 10g
- Energy
- 473 kcal
