Dak Bulgogi and Mixed Vegetable Namul Plate
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Ingredients
- 500 g boneless chicken thighs, thinly sliced
- 1 carrot, julienned
- 150 g beansprouts
- 150 g baby spinach
- 3 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp caster sugar
- 2 tbsp sesame oil
Nutrition (per serving)
- Calories
- 291 kcal
- Protein
- 26.4 g
- Carbohydrate
- 7.7 g
- of which sugars
- 6 g
- Fat
- 17.1 g
- of which saturates
- 3.9 g
- Fibre
- 2.2 g
- Salt
- 1.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the soy sauce, sugar and half the garlic into a marinade and toss with the chicken, then leave for 10 minutes.
- 2
Blanch the beansprouts and carrot separately for 2 minutes each, then drain and toss each with a little of the remaining garlic and sesame oil.
- 3
Wilt the spinach in a dry pan for 1-2 minutes, then season and toss with a little sesame oil.
- 4
Heat the remaining sesame oil in a hot pan and stir-fry the chicken for 6-7 minutes until cooked through with no pink remaining.
- 5
Serve the chicken with the three namul vegetables and rice.
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