top of page

Grilled Korean Chicken and Mushroom Bulgogi-style Skewers

The fusion of flavors with Grilled Korean Chicken and Mushroom Skewers served with jasmine rice, and salad.

369 Reviews

45

Cooking Time

2 People

Serving Size

Chicken

Protein

836

Calories

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil measured water.

What you'll need

Vegetable oil | Salt | Black pepper | Mixing bowl | Measuring jug | Cooking pot | Chopping board | Knife | Peeler

Cooking Instructions

Ingredients

Step 5 : Cook the Fried Rice

In a pan over medium heat with oil, sauté garlic and onion for 1-2 minutes, add cabbage, and cook for another 2-3 minutes, then mix in 3/4 of the Korean paste with the cooked rice, seasoning with salt and pepper.

280 g Chicken Breast Cubes
80 g Button Mushroom
50 g Homemade Bulgogi Sauce
180 g Jasmine Rice
400 ml Water for Rice
7 g Garlic
100 g Red Onion
7 g Spring Onion
300 g Chinese Cabbage
110 g Cucumber
95 g Carrot
80 g Kewpie Mayonnaise
80 g Korean Chili Paste
2 g White Sesame Seeds

Allergens

Sesame, Soy, Dairy

Step 1 : Roast the Chicken

Marinate the chicken cubes and mushrooms in bulgogi sauce for 10-15 minutes, then thread them onto skewers and roast in a preheated oven at 220°C/200°C (fan)/gas 7 for 15-18 minutes until the chicken is thoroughly cooked.

Nutritional Information

Energy (kJ/kcal)    

836

Protein (g)    

45

Carbohydrates (g)    

86

Fibers (g)    

8

Sugar

10

Fats (g)

37

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Prep the Ingredients

Finely chop garlic, red onion, and spring onion, and chop Chinese cabbage into bite-sized pieces.

Step 2 : Cook the Rice

Wash the jasmine rice thrice, boil it in measured salted water for 1-3 minutes, cover, and simmer on low for 12 minutes; then remove from heat.

Step 4 : Make the Salad

Slice cucumber and peel carrot into ribbons, mixing the remaining Korean paste with mayo and water in a bowl until smooth.

Step 6 : Serve and Enjoy!

Serve the stir-fried rice on a plate, and arrange the grilled skewers and salad. Garnish with spring onions and toasted sesame seeds.

AED 100 OFF

Get AED 100 off on your first weekly subscription. 

bottom of page