Chicken Bulgogi Rice Bowl

Name: Chicken Bulgogi Rice Bowl
Total time: 10 min
Yield: 367 g
Ingredients: Seoul Cheddar Slice Cheese 18 slice; Grilled Spicy Tteokbokki Flavor 100 g; Brown Rice 100 g; Fresh Cabbage 90 g; Water (purified) 10 ml; Soy Sauce 10 cup; Chili Powder 9 spoon; Liquid Allulose 20 spoon; Minced Garlic 10 teaspoon

Cook 10 min Difficulty EASY 439 kcal

#High Protein #Low Sugar

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Ingredients

Main ingredients

Seoul Cheddar Slice Cheese 1 slice
Grilled Spicy Tteokbokki Flavor 100 g
Brown Rice 100 g
Fresh Cabbage 90 g

Seasonings/Sauce

Water (purified) 10 ml
Soy Sauce 10 cup
Chili Powder 9 spoon
Liquid Allulose 20 spoon
Minced Garlic 10 teaspoon

Nutrition summary

Carbohydrates 81.33 g 64%

Protein 27.45 g 22%

Fat 8.13 g 14%

Serving size 367g

Cooking steps

1

Cut the chicken into bite-sized pieces.
2

Slice the onion, green onion, carrot, and cabbage.
3

Marinate the chicken with gochujang, soy sauce, minced garlic, chili powder, sugar, and sesame oil.
4

Heat oil in a pan and stir-fry the chicken.
5

Add the vegetables to the chicken and stir-fry together.
6

Serve the stir-fried chicken bulgogi over rice.

Chicken Bulgogi Rice Bowl

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