Empty My Fridge
Korean Spicy Chicken & Rice Balls Buldak & Jumukbap
Ingredientes
- Chicken thigh1 lb
- Garlic · chopped5–7 dentes
- Ginger · chopped1 oz
- Mirin2 colheres de sopa
- Molho shoyu2 colheres de sopa
- Oyster sauce2 colheres de sopa
- Apricot jam1 colher de sopa
- Chili flake · flakes1–3 colheres de sopa
- Vegetable oil1 colher de sopa
- Onion · sliced1
- Rice · cooked1 ¼ xícara
- Maionese2 colheres de sopa
- Tbspfurikake3
- Scallion · chopped1
- Sesame seed
- Furikake3 colheres de sopa
Modo de preparo
- 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.
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