Chicken Bulgogi(Recipe adapted & modify from Anncoo Journal)
300g chicken meat
1 Tbsp dark soy sauce
1 Tbsp Asian pear juice, blended
3 Tbsp Bulgogi sauce
1 small zucchini, sliced & blanched
2. Cover the bowl with cling wrap & refrigerate overnight.
3. Add little oil to a non-stick pan. Add garlic & stir fry the meat until cooked at medium heat. Add in zucchini & fry till combined.
4. Garnish with some toasted black sesame when serving.