Ingredients with Measurements:
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breast, cut into small pieces
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add the onion and garlic and cook until softened, about 2-3 minutes.
4. In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, black pepper, and salt.
5. Add the cooked rice to the skillet and stir to combine with the chicken and vegetables.
6. Pour the sauce over the rice and stir to coat evenly.
7. Cook for an additional 2-3 minutes, until the rice is heated through and the sauce is absorbed.
8. Serve hot, garnished with sliced green onions and toasted sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 50g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Gochujang can be substituted with sriracha or other chili paste.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add vegetables such as carrots, peas, or bell peppers for extra flavor and nutrition.
- Use brown rice instead of white rice for a healthier option.
- Add a fried egg on top for a classic Korean twist.
Tips and tricks:
- Cook the rice ahead of time and let it cool in the refrigerator for a few hours or overnight for best results.
- Use a non-stick skillet or wok to prevent the rice from sticking to the bottom.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a sprinkle of sesame seeds and sliced green onions on top.
Garnishes:
Toasted sesame seeds and sliced green onions.
Pairings:
Pair with a cold glass of Korean beer or a side of kimchi.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the rice is too dry, add a splash of water or chicken broth to the skillet and stir to combine.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Buldak, which means "fire chicken" in Korean, is a popular spicy chicken dish that originated in Korea.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Korean