@shreddedandfed: You all loved the beef bulgogi so much, I had to make a chicken version… and dare I say, it’s even better 🤭🇰🇷 Sweet, savoury, caramelized chicken you can prep now and cook fresh later. I’ve already made a second batch! Served with short-grain rice and Korean cucumber salad. 🇰🇷 DAK BULGOGI – 371 cal | 51P | 12F | 15C 🥢 INGREDIENTS (8 servings) • 2kg boneless, skinless chicken thighs • 1 cup apple juice • ½ cup soy sauce • ½ cup Sprite or 7UP • ¼–½ cup maple syrup (I used ¼) • 1 tbsp sesame oil • 16 garlic cloves, smashed • 200g ginger, sliced • 1 bunch green onions 👩🏻‍🍳 PREP 1. Cut green onions into 3” pieces, halve the whites lengthwise, slice ginger (1/4”) and smash garlic. Divide between freezer bags. 2. Trim, pat dry and slice chicken into bite-sized strips. Divide between bags. 3. Mix remaining ingredients and pour evenly into bags. 4. Freeze immediately or refrigerate up to 24h before freezing/cooking. ❄️ FREEZER Freeze flat for 3–4 months. Thaw overnight in the fridge. 🔥 TO COOK 1. Heat a lightly oiled nonstick pan over medium-high heat until HOT. Discard garlic and ginger. 2. Add chicken and green onions in a single layer. Cook in batches to avoid overcrowding. 3. Sear 1–2 min per side, then stir-fry another 2–3 min until cooked through (165°F). Whatever you were planning to meal prep… forget it and make this instead. You won’t regret it! 🤭🔥 🎵 Neon Drained Popsicle — Heidrich #dakbulgogi #mealprep #highproteinrecipes #freezermealprep #niimbot @NIIMBOT

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Tuesday 27 October 2026 15:13:17 GMT