Ingredients with Measurements:
- 2 cups of short-grain rice
- 2 cups of water
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 2 boneless chicken breasts, cut into small pieces
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 2 garlic cloves, minced
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds
- 2 green onions, sliced
Special Equipment Needed:
- Rice cooker
- Large skillet or wok
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and add it to the rice cooker with 2 cups of water and 1 teaspoon of salt. Cook the rice according to the rice cooker instructions.
2. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken and cook for 5-7 minutes, or until browned and cooked through.
3. In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, garlic, sesame oil, and sesame seeds.
4. Add the sauce to the skillet with the chicken and stir to coat. Cook for an additional 2-3 minutes, or until the sauce has thickened and the chicken is fully coated.
5. Serve the spicy chicken over the cooked rice and garnish with sliced green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Rice cooker: Follow the instructions for your specific rice cooker
- Skillet or wok: Medium-high heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 450
- Fat: 12g
- Carbohydrates: 65g
- Protein: 22g
Substitutions for ingredients:
- Short-grain rice can be substituted with any type of rice
- Vegetable oil can be substituted with any type of cooking oil
- Boneless chicken breasts can be substituted with boneless chicken thighs or tofu
- Gochujang can be substituted with any type of chili paste
- Soy sauce can be substituted with tamari or coconut aminos
- Honey can be substituted with maple syrup or agave nectar
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar
- Sesame oil can be substituted with any type of oil with a neutral flavor
- Green onions can be substituted with chopped cilantro or parsley
Variations:
- Add vegetables such as bell peppers, carrots, or broccoli to the skillet with the chicken
- Use shrimp instead of chicken
- Make a vegetarian version by using tofu or tempeh instead of chicken
Tips and Tricks:
- Rinse the rice well to remove excess starch and improve the texture of the cooked rice
- Use a non-stick skillet or wok to prevent the chicken from sticking to the pan
- Double the sauce recipe if you prefer a saucier dish
- Adjust the amount of gochujang to your desired level of spiciness
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- Reheat the rice and chicken separately in the microwave or on the stovetop until heated through
Presentation Ideas:
- Serve the patbap with spicy chicken in individual bowls or on a large platter for sharing
Garnishes:
- Sliced green onions, chopped cilantro, or sesame seeds
Pairings:
- Kimchi, pickled vegetables, or a simple cucumber salad
Suggested Side Dishes:
- Steamed or stir-fried vegetables, such as bok choy or green beans
Troubleshooting Advice:
- If the chicken is sticking to the pan, add a little more oil to the skillet
- If the sauce is too thick, add a splash of water or chicken broth to thin it out
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat
- Store any leftovers in the refrigerator within 2 hours of cooking
Food History:
- Patbap is a traditional Korean dish made with short-grain rice, which is a staple in Korean cuisine
- Gochujang is a fermented chili paste that has been used in Korean cooking for centuries
Flavor Profiles:
- This dish is spicy, savory, and slightly sweet, with a nutty sesame flavor
Serving Suggestions:
- Serve the patbap with spicy chicken as a main dish for lunch or dinner
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Region: Korean