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korean chicken
A comforting and savory Korean rice bowl (Dak-deopbap) featuring tender chicken thighs glazed in a sweet and salty soy sauce mixture. It is served with a 'Mayak' egg (drug egg)—a famous Korean side dish where soft-boiled eggs are marinated in a soy-based sauce until they develop a rich flavor and golden color. This dish is finished with fresh scallions and sesame oil.
M
recipe by
maddieeeee
mainKorean2 servingsdairy freehigh protein
15
prep (min)
20
cook (min)
35
total (min)
- •2 items large eggs
- •300 grams boneless, skinless chicken thighs, cut into bite-sized pieces
- •2 cups cooked short-grain white rice
- •2 stalks green onions (scallions), chopped
- •4 tbsp soy sauce (divided use)
- •2 tbsp brown sugar or honey
- •1 tbsp mirin (rice wine)
- •2 cloves garlic, minced
- •1 tsp ginger, grated
- •1 tsp sesame oil
- •1 tbsp vegetable oil
- •1 tsp toasted sesame seeds
- •2 tbsp water