Dak Bulgogi Rice Bowls (Shellfish-Free)
Sweet and savory marinated chicken (Dak Bulgogi) served over rice with fresh vegetables. A simple and delicious Korean lunch bowl.
Ingredients
- about 680 g Boneless, skinless chicken thighs
- 1/4 cup Soy sauce (tamari for gluten-free)
- 2 tablespoons Brown sugar
- 1 tablespoon Sesame oil
- 4 cloves Garlic
- 1 tablespoon Ginger
- 1/2 teaspoon Black pepper
- 2 stalks Green onions
- 4 cups Cooked rice
- 1 cup Shredded carrots
- 1 cup Cucumber
- 1 tablespoon Sesame seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Slice chicken thighs into thin strips.
- 2In a bowl, whisk together gluten-free soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper.
- 3Add chicken to the marinade and let it sit for at least 15 minutes (or up to a few hours in the refrigerator).
- 4Heat a large skillet or wok over medium-high heat.
- 5Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
- 6Serve chicken over rice and garnish with green onions, carrots, cucumber, and sesame seeds.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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