Chicken Bulgogi Rice Bowl

Name: Chicken Bulgogi Rice Bowl
Ingredients: as needed Green onions; 3 cloves (minced) Garlic; 600 grams Boneless chicken thighs; 2 tablespoons Soy sauce; 1.5 tablespoons Oyster sauce; 1 tablespoon Sugar; 1 tablespoon Corn syrup; 2 tablespoons Mirin; 0.5 teaspoon Dark soy sauce; 0.5 tablespoon Corn starch or potato starch; to taste Black pepper; 1-2 Dried chilies (Vietnamese, pepperoncino, or Thai); 1 tablespoon Oil; 1 teaspoon Toasted sesame oil; 200 grams Oiguchu (cucumber chilies); 2.5 tablespoons Trenjang (Korean soybean paste); 1 tablespoon Korean chili pepper flakes; 0.5 tablespoon Minced garlic; 2 tablespoons Corn syrup; 1 tablespoon Toasted sesame oil; optional Ground sesame seeds

21 ingredients · from Aaron and Claire

Ingredients

as needed Green onions
3 cloves (minced) Garlic
600 grams Boneless chicken thighs
2 tablespoons Soy sauce
1.5 tablespoons Oyster sauce
1 tablespoon Sugar
1 tablespoon Corn syrup
2 tablespoons Mirin
0.5 teaspoon Dark soy sauce
0.5 tablespoon Corn starch or potato starch
to taste Black pepper
1-2 Dried chilies (Vietnamese, pepperoncino, or Thai)
1 tablespoon Oil
1 teaspoon Toasted sesame oil
200 grams Oiguchu (cucumber chilies)
2.5 tablespoons Trenjang (Korean soybean paste)
1 tablespoon Korean chili pepper flakes
0.5 tablespoon Minced garlic
2 tablespoons Corn syrup
1 tablespoon Toasted sesame oil
optional Ground sesame seeds

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Method

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Watch the original: “Chicken Bulgogi Rice Bowl” by Aaron and Claire. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.