Korean Buldak and Rice Balls

Spicy Korean fire chicken (buldak) served with seasoned rice balls, garnished with sesame seeds and green onion.

Nutritionper 100 g›

163

Calories

10g

Protein

15g

Carbs

Fat

Ingredients

1 lb	455 g	chicken thighs, cut into bite size
5 to 7 cloves		garlic, chopped
1 oz	28 g	ginger, chopped
2 tbsp	30 ml	mirin
2 tbsp	30 ml	soy sauce
2 tbsp	30 ml	oyster sauce
1 tbsp	15 ml	maesilaek (Korean green plum extract) or apricot jam
1 to 3 tbsp	15–45 ml	gochugaru (Korean red pepper flakes)
1 tbsp	15 ml	cooking oil
1		small onion, sliced
1¼ cup	300 ml	warm cooked rice
2 tbsp	30 ml	mayonnaise
3 tbsp	45 ml	furikake (seaweed rice seasoning)
1		green onion, chopped
—		sesame seeds

Combine chicken, garlic, ginger, mirin, soy sauce, oyster sauce, maesilaek (Korean green plum extract) and gochugaru in a mixing bowl and marinate for 20 minutes to overnight.
Heat a large skillet or wok over high heat and add cooking oil. Add the marinated chicken to the hot pan and stir-fry about 4 to 5 minutes, or until the chicken is halfway cooked through.
Add the sliced onion and stir-fry for 4 to 5 minutes, or until the onion is softened and the chicken is fully cooked. Remove from heat and keep warm.
Mix the rice, mayonnaise and furikake (seaweed rice seasoning) in a mixing bowl and shape the rice into 8 to 10 small balls with your hands.
Place the chicken and rice balls on a serving plate and garnish the chicken with sesame seeds and green onion. Enjoy!