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Korean Chicken Cupbap | Spicy Street Food
(0)
30 min
Quick
Knuspr-Küche
Koreanisches Chicken Cupbap bringt das beliebte Seoul-Streetfood direkt in die eigene Küche: Saftiges Hähnchen in süß-pikantem Gochujang-Glaze auf dampfendem Reis, getoppt mit Rührei, Kimchi, Frühlingszwiebeln und Nori.
Ingredients
Preparation method
Preparation & rice
Rinse the sushi rice thoroughly under cold running water until the water runs clear. Then cook in lightly salted water according to the package instructions. Mix the warm rice with half of the dark sesame oil, cover, and keep warm.
Pat the chicken breast fillet dry and cut into bite-sized pieces of approx. 2 cm. Peel and finely chop the garlic cloves. For the sauce, stir together the gochujang chilli paste, soy sauce, runny honey, chopped garlic, and the remaining dark sesame oil in a small bowl until smooth.
Frying & plating
Heat 1 tbsp of vegetable oil in a non-stick frying pan. Whisk the eggs in a bowl with a pinch of fine salt, pour into the hot pan, and gently stir until softly scrambled. Remove from the pan and set aside.
Chef's tip
For an extra fiery street food kick, you can mix the mayonnaise with a little sriracha or extra gochujang paste to make a spicy chilli mayo.
Kimchi tastes particularly mellow and rounded when briefly fried, which softens its acidity, but it also works wonderfully served cold as a refreshing contrast.
30 min
Under an hour
