Chicken Bulgogi with Quick Short-Grain Rice

CLICK HERE for a healthy way of Life! Looking for Chicken Bulgogi with Quick Short-Grain Rice recipe? Visit us for more healthy and yummy recipes.

Chicken Bulgogi with Quick Short-Grain Rice Recipe

Serves 4

8 boneless, skinless chicken thighs
1/3 cup gochujang (such as Mother-in-Law’s)
2 tbsp. light soy sauce
2 tbsp. light brown sugar
2 tbsp. lime juice
1 tbsp. corn syrup or mulyeot
1 tbsp. toasted sesame oil
2 large cloves garlic, grated or chopped
1 piece ginger (1 inch), peeled and minced or grated
Nonaerosol cooking spray
¾ to 1 cup loosely packed fresh basil, mint, or perilla, sliced (stack the leaves, roll, and thinly slice into strips)
4 scallions, thinly sliced on the bias
Toasted sesame seeds, for garnish

In a small pot, combine rice, ginger, garlic, and salt with 1½ cups water. Cover and bring to a boil over medium-high heat, then reduce heat to low and simmer, covered, until rice is tender, 15 minutes. Let stand, still covered, for 10 minutes. Remove lid and fluff with a fork.
Meanwhile, make the bulgogi. Place rack in the top third of the oven. Preheat broiler or oven to 500°.
Place chicken on a work surface lined with plastic wrap; top with another piece of plastic wrap. Pound chicken with a mallet to an even ½-inch thickness. In a shallow dish, whisk gochujang, soy sauce, brown sugar, lime juice, corn syrup, sesame oil, garlic, and ginger until combined. Add chicken, turning to coat. Marinate 10 minutes.
Coat a wire rack with cooking spray and place on a foil-lined rimmed baking sheet. Arrange the chicken on the rack in an even layer. Broil or bake until the chicken is cooked through and deeply browned, 6 to 7 minutes per side.
Serve the chicken over the rice and garnish with herbs, scallions, and sesame seeds.