Mix Plate #4 Recipe
Teriyaki chicken and bulkogi combination
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Ingredients
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Teriyaki Chicken
Bulgogi
Rice
Method
Teriyaki Chicken Preparation
- 1
Marinate the Chicken
In a bowl, mix the soy sauce, brown sugar, mirin, minced garlic, grated ginger, and sesame oil. Add the chicken thighs, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes.
- 2
- 3
Serve
Remove the chicken from the heat, let it rest for a few minutes, then slice it. Garnish with chopped green onions before serving.
Bulgogi Preparation
- 4
Marinate the Beef
In a bowl, combine soy sauce, sugar, sesame oil, minced garlic, and grated ginger. Add the sliced ribeye and mix well. Cover and marinate in the refrigerator for at least 30 minutes.
- 5
Cook the Bulgogi
Heat a large skillet or grill over medium-high heat. Add the marinated beef and cook for 5-7 minutes, stirring frequently, until the beef is cooked through. Add the chopped green onions and julienned carrots and stir-fry for an additional 2-3 minutes.
- 6
Serve
Remove the bulgogi from heat and sprinkle with sesame seeds before serving.
Rice Preparation
- 7
Cook the Rice
Rinse the white rice under cold water until the water runs clear. In a pot, combine the rinsed rice with water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
- 8
Fluff the Rice
Once cooked, remove from heat and let sit for 5 minutes. Fluff the rice with a fork before serving.
