Recipe: Bulgogi (or Korean Barbecue Chicken ) for Lori

Bulgogi - or Korean Barbecue Chicken - is a signature dish at Koreana in the city center.

Bulgogi

Marinade:
40g onion, roughly chopped
160g Mooli radish, roughly chopped
40g pear, cored
20g caster sugar
40ml chicken stock
200ml light soy sauce
100ml rice wine
12g fresh garlic, ground
4g black pepper

Chicken:
800g chicken breast
1 spring onion, thickly sliced
half teaspoon sesame seeds
10ml sesame oil
4 shiitake mushrooms, sliced thickly
1 small onion, thickly sliced

Other:
4 cups short-grain white rice
flat-leaf lettuce leaves

To prepare the marinade, puree the onion, radish and pear in a blender. Dissolve the sugar in the chicken stock, then add the soy sauce, rice, wine, ground garlic and black pepper. Add to the puree and mix thoroughly.

Cut the chicken into thin slices (3-5mm) and marinade in the fridge for 1 hour.

Then add the sesame seeds, sesame oil, mushrooms, spring onion and onion to the chicken and cook for a few minutes on each side using a hot griddle pan or barbecue.

Boil the rice in 6-7 cups of water until cooked and sticky.

Serve in a lettuce wrap, using the lettuce as the base, topping with a little rice and meat and then wrapped it all up.

Serves: 2 People