- 2 chicken thigh fillets
- 1 sesame seed sachet
- 1 Japanese rice sachet
- 1 honey sachet
- 1 sesame oil sachet
- 1 light soy sachet
- 1 butter lettuce
- 1 cucumber
- 1 apple
- 1 radish bunch
- 1 spring onion bunch
- 1 garlic clove
- 1 ginger bag
Allergens: Sesame, wheat, soy, onion, garlic
Specialised equipment: Char grill pan or BBQ, rice cooker (optional)
Chef's note: Traditionally, bulgogi is made from marinated slices of beef or pork cooked on a barbecue. Usually, a nashi pear is used in marinating the meat. A pear or apple imparts the same sweetness to the dish.
1. Prepare the ingredients
Wash all the vegetables. Slice the cucumbers and spring onions into thin rounds. Cut the radish into matchstick size pieces. Separate the leaves from the lettuce. Finely chop or grate the ginger and the garlic. Cut half of the apple into thin slices. Peel and grate the remaining apple into a bowl. Thinly slice the chicken.
2. Make the bulgogi sauce
Add the soy, sesame oil, honey, garlic and ginger into the bowl with the grated apple; mix well. Reserve half of the sauce for later use.
3. Marinate the chicken
Add the chicken to the bowl, stir to coat well, let sit for 5 minutes.
4. Make the spring onion and ginger sauce
Combine the reserved bulgogi sauce with most of the spring onion and mix well.
5. Toast the sesame seeds
Toast the sesame seeds in a dry frying pan over low heat until lightly golden.
6. Cook the rice
Cook the rice in a rice cooker according to manufacturer instructions or place the rice in a bowl and wash with cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Boil the rice for 10 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
7. Cook the chicken
Meanwhile, heat a char grill pan, barbecue or frying pan over very high heat. Remove the chicken from the sauce and cook for 2 minutes each side or until cooked and slightly charred.
8. To serve
Divide the lettuce between the serving plates, top with the chicken, apple, radish and cucumber. Serve with the spring onion and ginger sauce, rice and a sprinkle of sesame seeds and any remaining spring onion.