Chicken Bulgogi
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
  • 650g Chicken thigh meat, belly pork or beef, sliced thinly
  • 1 large Onion, shredded
  • 2 tbsp Asian pear juice, blended (I used the Nam Shui pear from China) or use kiwi juice
  • 7- 8 tbsp Bulgogi sauce or to taste
  1. Combine all the ingredients together in a large bowl and mix it thoroughly with a pair of chopsticks or by hand. I also added two tablespoon of dark soy sauce to give the chicken meat a nice colour.
  2. Cover the bowl with cling wrap and refrigerate for at least 3 hours or overnight.
  3. Add little oil to a non-stick pan and stir fry the meat until cooked at medium heat.
  4. Garnish with some toasted white sesame and cut spring onion on meat when serving.
Recipe by Anncoo Journal at