Korean chicken bulgogi cabbage cups
Thin-sliced chicken breast marinated in soy, honey and gochujang, seared hard, then piled into cabbage leaves with carrot. Rice on the side for the hungrier nights.
Notable for: vitamin C, fibre, vitamin A
Ingredients
- 730 gchicken breast, thinly sliced
- 40 mlsoy sauce
- 20 ghoney
- 20 gcrushed garlic
- 15 gcrushed ginger
- 20 ggochujang (korean chilli paste)
- 10 mlsesame oil
- 0.5green cabbage, leaves separated
- 100 gcarrots, julienned
- 320 glong grain white rice
Method
Toss the chicken with the soy sauce, honey, garlic, ginger and gochujang, and leave it to marinate for 10 minutes while the rice goes on to cook.
Separate the cabbage leaves, wash them, and leave them whole to use as cups, then julienne the carrot.
Sear the chicken in the sesame oil over high heat, in batches if needed, for 6 to 8 minutes, until well browned and cooked through.
Pile the chicken into the cabbage leaves with the carrot on top.
Serve with rice on the side.
Sear the chicken in batches over high heat
Thin-sliced chicken breast needs a hot, uncrowded pan to brown rather than steam. Crowding it drops the temperature and the marinade just ends up boiling off instead of caramelising.
Storage
Keeps three days in the fridge.
Assemble the cups fresh, as the cabbage wilts and goes soggy if filled ahead of time.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.