Korean Spicy Chicken & Rice Balls Buldak & Jumukbap

Name: Korean Spicy Chicken & Rice Balls Buldak & Jumukbap
Total time: 30 min
Ingredients: 1 lb Chicken thigh; 5–7 cloves Garlic, chopped; 1 oz Ginger, chopped; 2 tbsp Mirin; 2 tbsp Soy sauce; 2 tbsp Oyster sauce; 1 tbsp Apricot jam; 1–3 tbsp Chili flake, flakes; 1 tbsp Vegetable oil; 1 Onion, sliced; 1 ¼ cups Rice, cooked; 2 tbsp Mayonnaise; 3 Tbspfurikake; 1 Scallion, chopped; Sesame seed; 3 tbsp Furikake

By Seonkyoung Longest · 30 min

Ingredients

Chicken thigh1 lb
Garlic · chopped5–7 cloves
Ginger · chopped1 oz
Mirin2 tbsp
Soy sauce2 tbsp
Oyster sauce2 tbsp
Apricot jam1 tbsp
Chili flake · flakes1–3 tbsp
Vegetable oil1 tbsp
Onion · sliced1
Rice · cooked1 ¼ cups
Mayonnaise2 tbsp
Tbspfurikake3
Scallion · chopped1
Sesame seed
Furikake3 tbsp

Instructions

Combine the chicken with the garlic, ginger, mirin, soy sauce, oyster sauce, maesilaek and gochugaru in a bowl and marinate for 20 minutes to overnight.
Heat a large skillet or wok over high heat and add the oil. Add the marinated chicken and stir-fry about 4 to 5 minutes, until about half cooked through.
Add the sliced onion and stir-fry 4 to 5 minutes, until the onion softens and the chicken is fully cooked. Remove from the heat and keep warm.
Mix the warm rice, mayonnaise and furikake in a bowl and shape into 8 to 10 small balls by hand.
Place the chicken and rice balls on a serving plate, garnish the chicken with sesame seeds and green onion, and serve.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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