Dakgalbi Fried Rice
Ingredients
Dakgalbi Fried Rice
- 1 cup Cooked Rice
- 1 whole Chicken Breast
- ¼ whole Onion
- 1 stalk Spring Onion
- ⅓ cup Kimchi
- A handful Gim (Laver)
Fried Rice Marinade
- 1 Tablespoon Gochujang
- 1 Tablespoon Gochugaru
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Sugar
- 1 Tablespoon Mirim
- 1 teaspoon (!) Sesame Oil
- 2 cloves Garlic
- 3-4 cracks Black Pepper
- 2 pinches Salt
Instructions
Prep Ingredients
- Dice the chicken breast (or thigh) into small bite-sized pieces.
- Dice the onion into small pieces. Cut spring onion into thin slices. And measure ⅓ cup of Kimchi. Cut the Kimchi into small pieces with a pair of scissors.
- Make Fried Rice Marinade: Mix Gochujang (1 Tablespoon), Gochugaru (1 Tablespoon), Soy Sauce (1 Tablespoon), Sugar (1 Tablespoon), Mirim (1 Tablespoon), Sesame Oil (1 teaspoon!), Mince 2 cloves of garlic, Black Pepper (3-4 cracks) and Salt (2 Pinches).
Make Fried Rice
- Take out a frying pan (or skillet). Place on MEDIUM heat. Place vegetable oil in. Once its hot, drop in the spring onion pieces. Stir-fry around until you can smell the spring onion in the air.
- Then add in the chicken pieces. Let it cook until you get some browning on one side. Then add in the diced onion and kimchi. Stir-fry everything together until the chicken is cooked 80% through.
- Next, add in about 50% of the spicy marinade. Stir-fry it all for around 30 seconds.
- Now, add-in the cooked rice. Make sure to add more sauce too (you can add it all in!). Then stir-fry until the rice is evenly coated. (Optional: At the point, you can sprinkle on some shredded cheese too!)
- Then use a wooden spoon or spatula and flatten out the rice on the frying pan. Let it cook for a 15-20 more seconds. Then turn off the heat.
- Garnish with dried laver flakes (gim). Bon Appetit!