Ingredients:

  • 1½ cups (300g) Short-grain white rice
  • 2 cups (475ml) Cold water
  • 1 large (200g) Carrot, julienned
  • ½ large (150g) Cucumber, seeds removed and julienned
  • ½ cup (120ml) Rice vinegar (unseasoned)
  • 2 tablespoons (30g) Granulated sugar
  • 1 teaspoon (5g) Fine sea salt
  • 1½ lb (680g) Boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons (30ml) Neutral cooking oil (e.g., rapeseed or vegetable oil)
  • 4 tablespoons (60g) Gochujang (Korean chili paste)
  • 3 tablespoons (45ml) Soy sauce (low sodium preferred)
  • 2 tablespoons (30ml) Runny honey or maple syrup
  • 1 tablespoon (15ml) Toasted sesame oil
  • 2 cloves Garlic, finely minced
  • 1 teaspoon Fresh ginger, grated
  • 4 Large Eggs
  • 1 tablespoon (15ml) Neutral cooking oil (for frying eggs)
  • 2 Spring onions (scallions), thinly sliced
  • 1 tablespoon Toasted white sesame seeds
  • Optional: A dollop of Kimchi per bowl

Instructions:

  1. Start the Rice: Wash the rice vigorously under cold water until the water runs mostly clear. Combine the rinsed rice and cold water in a rice cooker or saucepan. Cook according to manufacturer instructions, or simmer covered for 15 minutes, then steam (covered) for 10 minutes.
  2. Make the Pickles: In a medium bowl, combine the rice vinegar, sugar, and salt. Whisk until dissolved. Add the julienned carrot and cucumber. Toss well and set aside to pickle for at least 20 minutes.
  3. Prepare and Marinate the Chicken: In a small bowl, combine the Gochujang, soy sauce, honey/maple syrup, sesame oil, minced garlic, and grated ginger to make the glaze. Add the diced chicken thighs, ensuring all pieces are well coated. Marinate for at least 15 minutes.
  4. Cook the Glazed Chicken: Heat 2 tablespoons of neutral oil in a large non-stick pan over medium-high heat. Add the marinated chicken, reserving any excess glaze. Cook until charred and cooked through (about 8-10 minutes total). Pour the reserved glaze over the cooked chicken and stir quickly for 30 seconds until the sauce thickens into a sticky glaze. Remove from heat.
  5. Fry the Eggs and Assemble the Bowls: Wipe the pan clean and fry the four eggs to your preferred level of doneness (aim for a runny yolk). Divide the hot, fluffed rice equally among the four serving bowls. Layer the sticky glazed chicken and drained quick pickles around the rice. Place the fried egg on top. Garnish liberally with sliced spring onions and toasted sesame seeds. Serve immediately.