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Chicken Bulgogi with Japchae

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 Chicken Bulgogi with Japchae
Recipe for the week of December 9-12, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Korean
Prep Time 15 minutes
Cook Time 30 minutes
Servings
3-6 servings
Ingredients
For the Chicken Bulgogi Marinade
  • ½ yellow onion diced
  • ¼ asian pear peeled, cored, and diced
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 cloves garlic chopped
  • ½ inch ginger peeled and diced
  • ¼ teaspoon black pepper
For the Chicken Bulgogi
  • 1 pound Chicken breast thinly sliced
  • ½ yellow onion thinly sliced
  • 2 green onions chopped
  • 2 tablespoons vegetable oil for cooking
For the Japchae
  • 12 ounces glass noodles
  • 1 carrot peeled and julienned
  • 1 yellow onion thinly sliced
  • 3 Button Mushrooms thinly sliced
  • ¼ teaspoon Salt
  • Dash black pepper
For the Sauce
  • ¼ cup + 3 tablespoons soy sauce
  • 1/8 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • ¼ cup + 3 tablespoons soy sauce
  • 1/8 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
Course Main Dish
Cuisine Korean
Prep Time 15 minutes
Cook Time 30 minutes
Servings
3-6 servings
Ingredients
For the Chicken Bulgogi Marinade
  • ½ yellow onion diced
  • ¼ asian pear peeled, cored, and diced
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 cloves garlic chopped
  • ½ inch ginger peeled and diced
  • ¼ teaspoon black pepper
For the Chicken Bulgogi
  • 1 pound Chicken breast thinly sliced
  • ½ yellow onion thinly sliced
  • 2 green onions chopped
  • 2 tablespoons vegetable oil for cooking
For the Japchae
  • 12 ounces glass noodles
  • 1 carrot peeled and julienned
  • 1 yellow onion thinly sliced
  • 3 Button Mushrooms thinly sliced
  • ¼ teaspoon Salt
  • Dash black pepper
For the Sauce
  • ¼ cup + 3 tablespoons soy sauce
  • 1/8 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • ¼ cup + 3 tablespoons soy sauce
  • 1/8 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
Instructions
To Make the Chicken Bulgogi
  1. To make the marinade, add all the ingredients for the bulgogi marinade into a bowl and immersion blend until smooth.
  2. Place the chicken in the bowl along with the yellow and green onion, gently mix until the marinade is well distributed. Cover with plastic wrap, making sure it is touching the chicken. Let it marinade for at least 30 minutes.
For the Japchae
  1. Mix all the ingredients for the sauce and set aside.
  2. In a large pot of boiling water, add the noodles and boil until the noodles are cooked through. Stir occasionally to prevent the noodles from sticking.
  3. Once the noodles are cooked, drain them immediately and rinse thoroughly with cold water until completely cooled. Drain the noodles well and set aside.
  4. In a pan over medium heat, add a small amount of oil. Cook the vegetables by adding the carrots first and sauté for 15 to 30 seconds. Then add the onions, followed by mushrooms, then spinach, and lastly the green onion. Between each addition, season the vegetables lightly with salt and black pepper. Cook the vegetables just until they become tender.
  5. In the same large pan over medium heat, add the prepared japchae sauce. Stir the sauce occasionally until the sugar is completely dissolved and the sauce starts to bubble. Turn the heat to low.
  6. Then, add the japchae noodles and mix until the noodles are evenly coated and combined.
  7. Serve with the chicken.