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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