Kimchi Chicken Rice Dish (Print Version)
# Ingredients:
→ Proteins
01 -
300g of chicken thighs that are free of bones and skin, sliced into small chunks
02 -
2 big eggs
→ Rice and Kimchi
03 -
3 cups of leftover white rice that's already cooked
04 -
1 cup of kimchi, diced up
05 -
2 tablespoons of juice from the kimchi
→ Aromatics and Seasonings
06 -
2 garlic cloves, chopped finely
07 -
1 tablespoon of fresh ginger, finely grated
08 -
3 green onions, chopped up, separating the green and white parts
09 -
2 tablespoons of soy sauce
10 -
1 tablespoon of gochugaru, which are Korean chili flakes
11 -
2 teaspoons of sesame oil
12 -
2 tablespoons of regular cooking oil
13 -
Salt, depending on your taste
# Instructions:
01 -
Use a small bowl to mix the chicken with 1 tablespoon of soy sauce and 1 teaspoon of gochugaru. Let it sit for 10 minutes.
02 -
Heat up 1 tablespoon of cooking oil in a big skillet over medium-high heat. Stir-fry the chicken until it's golden on the outside, roughly 5 to 6 minutes. Take it out and leave it on the side.
03 -
In the same pan, toss in the rest of the cooking oil, followed by the garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until you smell the aroma.
04 -
Add the kimchi to the pan, stir-frying for 2 to 3 minutes. Next, mix in the rice, breaking apart any clumps, and continue stir-frying for another 3 to 4 minutes until the rice has a bit of crispiness. Stir in the kimchi juice, the rest of the soy sauce, and gochugaru.
05 -
Put the cooked chicken back into the pan. Make an empty space in the middle, break the eggs into it, and scramble them on the spot. Combine everything thoroughly. Drizzle on the sesame oil, sprinkle the green onion tops, and adjust the seasonings to your liking.
# Notes:
01 -
For the crispiest rice, make sure it's a day old
02 -
You can add or remove gochugaru depending on how spicy you want it
03 -
Feel free to switch up the protein or throw in other veggies