This Gochujang Chicken Bulgogi Meal Prep Will Change Your LIFE, Done In 30 Minutes

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness while reducing refined sugar.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often more affordable.

Wash 2 and 1/2 cups of short grain rice in a bowl two or three times.

Drain the water and add the same amount of water to the rice cooker.

Cook the rice in the rice cooker.

Cut 1 kg of bone-in skin-on chicken thighs into bite-sized pieces.

In a bowl, marinate the chicken with 1 tbsp soy sauce, 1 tbsp mirin, 1/4 tsp white pepper, 2 tbsp corn starch, 1 tsp baking soda, and 1 tbsp neutral oil. Massage the marinade into the chicken.

Slice 3 green onions, saving the whites for stir-frying and the greens for garnish.

Smash and finely chop 6 cloves of garlic.

Chop shishto peppers into bite-sized pieces.

Chop another 3 cloves of garlic for stir-frying with the shishto peppers.

(Optional) Slice 1 red chili for garnish.

In a small container, mix 3 tbsp Korean chili paste, 2 tbsp Korean chili pepper flakes, 1 and 1/2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp chicken bouillon powder, 1 tbsp sugar, 3 tbsp mirin, a few shakes of black pepper, 5 tbsp water, and 1 and 1/2 tbsp corn starch. Stir well.

In a large pan, heat 1 tbsp oil over medium-high heat and add the 3 cloves of chopped garlic. Stir until fragrant.

Add the shishto peppers and stir for about 1 minute.

Add the sliced red chili, 1 tsp soy sauce, and 1 tbsp oyster sauce, stirring for 1 to 2 minutes. Remove from the pan and set aside.

In another pan, heat 1 tbsp oil over high heat and add the marinated chicken, spreading it out to sear for 1 to 2 minutes until browned.

Stir the chicken and add the white parts of the green onions, cooking for 3 to 4 minutes until the chicken is cooked through.

Add the prepared sauce to the chicken, stirring well before pouring it in.

Once the chicken is coated and glossy, turn off the heat and add 2 tbsp toasted sesame oil and a pinch of toasted sesame seeds, mixing well.

Divide the cooked rice into five containers, topping each with the chicken and shishto peppers.

Sprinkle with the green onion greens and toasted sesame seeds before sealing the containers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens