Korean bulgogi chicken stir-fry

1. 1

   To make the marinade, blitz the garlic, onion and pear in a food processor and place in a bowl. Add the soy, sugar, 5 tablespoons water, sesame oil, mirin and pepper and mix well. Add the chicken and stir to combine. Cover and leave to marinate in the fridge for an hour.

2. 2

   After half an hour, bring a pan of water to the boil, add the rice and cook for 25 - 30 minutes, or until tender. Drain and set aside.

3. 3

   Heat a wok on a high heat and stir-fry the chicken for 4 - 5 minutes, until cooked through and browned.

4. 4

   Meanwhile, heat the oil in a large frying pan and break the eggs in. Fry to your liking, basting the yolk with the oil to make sure it’s cooked.

5. 5

   To serve, place the rice in a bowl and top with the chicken, fried egg and a spoonful of kimchi.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.