This spin on a bulgogi bowl was my favorite dish of the week, and with a 150g of chicken serving, it helped meet my protein goal for the day with 33g.
gluten-free
Bulgogi-Style Chicken Bowl
500g boneless, skinless chicken, chopped into bite-sized pieces
Marinade
1 crisp apple, grated
1 pear, grated
2 inches ginger, grated
4 cloves garlic, grated
1/4 onion, grated
1/4 cup soy sauce
2 Tbsp. gochujiang
2 Tbsp. sesame oil
2 tsp. date molasses, honey or sugar
Combine all ingredients and marinate chicken for a few hours. To cook, I air fried the chicken for 10 minutes, shaking every few. Note: this marinade is a bit wet for the air fryer and it kind of made a mess, but it was workable; I just had a bit of cleaning to do afterward.
Bowl Base
1 package broccolini, chopped
Optional: shiritaki noodles, rice, etc.
Prep your bowl base. I air fried broccolini tossed in a scant teaspoon oil, salt and pepper for 7 minutes. I meant to bulk the dish up some with shiritaki, but ended up being not so starving for dinner. Broccolini worked great.
Toppers
1 scallion, minced
Nice amount of kimchi
1 cucumber, cut into matchsticks
1 fried egg
Optional: sesame seeds, teriyaki sauce, sriracha mayo, sliced nori
The chicken makes 3 servings, the toppings as written 2
Gastography 