Chicken Bulgogi with Pasture-Raised Eggs & Veggies
Harrisonburg High School counselor, Katrina Gibney, makes this Chicken Bulgogi meal on weeknights when she’s short on time, but big on wanting flavor and nutrition—pasture-raised eggs, protein, and veggies! Her 9 year old loves it too!
Sarah Gorman & Katrina Gibney
Ingredients
1 whole chicken*
6 tablespoons Korean chili paste (gochujang)
2 tablespoon soy sauce
3 tablespoons honey*
4 cloves of garlic, minced*
2 inches ginger, minced
2 tablespoons sesame oil
1 teaspoon black pepper
2 tbsp toasted sesame seeds to garnish
1-2 medium carrots*, shaved
1 bunch of radishes*, sliced
Greens* (salad greens, kale, spinach, whatever in season green you like!)
Pasture-raised eggs*, 1 per serving
3-5 cups rice
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Mix together gochujang, soy sauce, honey, garlic, ginger, sesame oil, and pepper. Using a spatula (or your hands!) coat the whole chicken with the gochujang mixture. Cover and marinate for 30 minutes or, at most, overnight.
When you’re ready to cook, transfer the chicken to a skillet or baking sheet. Bake at 425 for one hour, or until your meat thermometer reads 160 when placed in the breast.
While the chicken is cooking, prepare your rice and slice your veggies.
Remove chicken from the oven and let rest for 10 minutes before breaking it down and slicing the meat into strips. Reserve any juices to pour over rice. Reserve the bones for making bone broth (a separate recipe).
Right before you’re ready to serve, cook 1 over easy egg per serving.
Assemble each place with chicken, egg and veggies and garnish with toasted sesame seeds. Serve hot with rice.
