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Orange Beef “Fried Rice” Casserole
Chicken Bulgogi
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Bulgogi is a traditional Korean dish that starts as a braise (as here) but ends up as a skillet fry-up (see the Beyond). It’s absurdly aromatic, although we’ve simplified it a bit for the American supermarket (again, see the Beyond to go over the top).
This dish is a sweet and spicy mix that should be served alongside cooked long-grain white rice and lots of kimchi.
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
4 servings
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Ingredients
- 1 medium yellow onion halved and sliced into thin half-moons
- 3 medium garlic cloves peeled and minced (
1 tablespoon ) - 3/4 cup chicken broth
- 1/4 cup unsweetened apple cider
- 3 tbsp soy sauce
- 2 tsp toasted sesame oil
- 2 tbsp light brown sugar
- 1 tbsp peeled fresh ginger minced
- 1 tbsp red chile paste such as sambal oelek
- 1 3/4 lbs boneless skinless chicken thighs (
6-8 thighs ), any hunks of fat removed, the meat halved - 4 medium scallions trimmed and thinly sliced
- 2 tsp white sesame seeds
Ingredients
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Instructions
- Mix the onion, garlic, broth, cider, soy sauce, sesame oil, brown sugar, ginger, and chile paste in the cooker until the brown sugar dissolves. Stir the chicken into the sauce and lock the lid onto the pot.
- Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off. - Optional 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Spoon the chicken and sauce into bowls; top with the scallions and sesame seeds.
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Super flavourful and easy. I wasnt able to get ot to ‘glaze’ like it appears in the recipe pic but no matter – so tasty i will add this to my regular rotation.
Well it comes out of the insta pot like soup. Nothing like the photo. Im trying to fix it in a pan. Very dissapointing.
The way we fix the sauce was…
-The juice of one orange.
– 3 tablespoons of teriyaki sauce.
Add about 2 tablespoons of cornstarch to 4 tablespoons of water making a slurry.
Add all these to the liquid left in the instant pot.
Put instant pot on saute when sauce is thickened……
Enjoy.
Good taste but more of a carmelization on the meat would be better, as shown in the photo.
Turned out great did not need to thicken. Did not have cider used orange juice
I followed the instructions religiously and it came out like soup. Where is the ‘beyond’ that you speak of?
What beyond?
Not like the picture. Sauce very thin and soup like . There is no way to fix this to replicate the photo. Very disappointed.
Dinner tirned out good. The recipe def does not look like the pic for the dish. I followed the directions from the 5th post for the sauce and it turned out better. I believe that the chicken should be quick browned and the onions carmelized before the process to make it better.
Not even close to any Bulgogi I’ve ever tried, but I can’t propose what might be authentic. I’d pull the recipe as its nowhere near the photo or its namesake
Agreed- this is nothing like the picture. Good i had time to make something else for dinner.
VERY Disappointed!! This came out looking nothing like the photo. Made it for my daughter’s open house. Was supposed to be a finger food we would serve with skewers. Now I don’t know what to do with it. And I quadrupled the recipe!! Did a double recipe in two separate inner liners. GRRRRRR!!!!!!
ZERO stars!
Terrible. Threw it away. What a waste. I think some of the cooking instructions are missing
Nothing looked like it showed in the picture. But the meet was tasty enough.
Tasted good but didnt look like this
If you read under the picture, you will see that this recipe is finished in a skillet. Alternatively, you could put it under the broiler for a minute or so or maybe even an air fryer. My concern is would you overcook the chicken then?
Turned out like chicken soup nothing like the picture.
So i noticed all these comments and scratched the instapot all together. I made it in a pan and added some cornstarch to it to make it more syrupy and less like a broth and it came out very good. It will NOT look like that because it didnt become a glaze but it was very delicious.
Tasted ok, but was more a chicken stew than a bulgogi