Korean Bulgogi Chicken
with rice, green onion and a cheesy corn side dish
Ingredients
- Chicken Thighs
- Soy Sauce
- Brown Sugar
- Garlic Clove(s)
- Ginger
- Grilled Sesame Seeds
- Sesame Oil
- Green Onion(s)
- Corn Kernels
- Mayonnaise
- Mozzarella
- Jasmine Rice
Necessary elements
Bowls, pot, pan, baking dish.
1. Preheat the oven to 400°F. Chop the garlic, ginger and the green onions. On a separate board, cut the chicken into pieces.
2. In a bowl, combine the chicken with the soy sauce, the brown sugar, the ginger, the garlic, the sesame oil and half the sesame seeds. Marinate until ready to cook the chicken, or up to 1 hour.
3. Rinse the rice. In a pot, add the rice and 1.5 2P | 2 3P cups of water. Bring to a boil. Reduce the heat to low and cover. Cook for 10-12 minutes.
4. In a bowl, combine the corn with the mayonnaise and 1 tbsp. of sugar. Mix well and season with salt and pepper. Place in a baking dish and cover with the cheese. Bake in the oven for 12-15 minutes.
5. In a pan over medium-high heat, add the chicken and the marinade. Cook for 8-12 minutes until the sauce has thickened.
6. Serve the chicken with the rice and the cheesy corn. Garnish with the rest of the sesame seeds and the green onions. Bon appetit!