Cook what you grow
Kiwiberry Chicken Bulgogi
Korean dak bulgogi with the fruit doing the work: pureed kiwiberries tenderize and sweeten the chicken, and more go over the hot pan at the end.
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Ingredients
serves 4From the garden
- 2 cups ripe kiwiberries, stems pinched off · one cup for the marinade, one cup for the table; kiwi is a common allergen, so anyone who reacts to kiwi or latex should sit this one out
- 1 medium yellow onion, halved and thinly sliced
- 5 cloves garlic, minced
- 4 scallions, cut into 2-inch lengths
From the pantry
- 1½ lb boneless chicken thighs, sliced 1/4 inch thick across the grain
- 5 tbsp soy sauce
- 1 tbsp fresh ginger, grated
- 1 tbsp brown sugar · just a tablespoon, since the kiwiberries carry most of the sweetness
- 1 tbsp toasted sesame oil
- 2 tbsp neutral oil · for the pan, divided between the two batches
- 1½ cups steamed rice · for serving
- black pepper