Chicken Bulgogi Noodle Bowl

 

Chicken Bulgogi Noodle Bowl

For Grandboy's Day this week we each had a bowl of Ramen Noodles topped with Ground Chicken Bulgogi and blanched baby bok choy. Bulgogi is a Korean preparation that usually uses sliced beef or pork and served as a rice bowl. Any ground meat can be substituted based on your family's preference. Baby bok choy are tiny bundles of delight, available at any local supermarket, blanched in boiling salted water for 2-3 minutes just until they turn a bright green, which makes this dinner a complete meal in a bowl.

Ingredients

2 pkgs. ramen noodles

1 lb. ground meat, browned

1 bundle baby bok choy (3 bulbs per person)

1 large tomato, minced

1 large onion, minced

1 tsp. Kashmiri mirch or paprika

2 Tbsp. mirin (rice wine)

3 Tbsp. light soy sauce

1 Tbsp. fish sauce

1 (4 oz.) tub apple sauce or 2 Tbsp. apricot jam

1/4 tsp. ground black pepper

1 tsp. garlic paste or 10 chopped cloves garlic

2 Tbsp. vegetable oil

1 green chili, minced (optional)

1 tsp. sesame oil

salt and sugar to taste

1 tsp. sesame seeds for garnish

Directions

1. Prepare ramen noodles along with tomatoes, following package directions and set aside.
2. Blanch baby bok choy in boiling salted water for 2-3 minutes, drain and set aside.
3. Heat vegetable oil and brown ground meat with salt and onions.
4. Add remaining ingredients, except sesame seeds, and stir-fry ground meat until cooked.
5. Adjust seasoning with salt and sugar and remove from heat.

Divide noodles between 3 serving bowls. Arrange baby bok choy around top right side of bowl, bulgogi on bottom edge of bowl, sprinkle sesame seeds over bulgogi and serve.