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Cut the chicken breast into thin strips, approximately 1/4-inch thick.

In a medium bowl, combine the chicken strips with 1/2 teaspoon of salt and 2 teaspoons of potato starch. Massage these ingredients into the chicken until well coated.

Bring a pot of water to a boil. Once boiling, reduce the heat slightly to maintain a gentle simmer. Carefully add the seasoned chicken strips to the hot water and poach for 2 to 3 minutes, or until cooked through.

Immediately transfer the poached chicken to a bowl of cold water (preferably with ice) to chill rapidly. Let it sit for about 2 minutes, then drain the chicken thoroughly, pressing out any excess water.

In a separate medium bowl, whisk together the sauce ingredients: 1 1/2 tablespoons of soy sauce, 1 tablespoon of gochujang, 1 teaspoon of sesame oil, 1 teaspoon of sugar, a pinch of grated garlic, and 1 teaspoon of white sesame seeds until well combined.

Add the chilled and drained chicken strips to the bowl with the sauce. Toss gently until the chicken is evenly coated with the sauce.

Divide the cooked rice among serving bowls. Spoon the sauced chicken mixture over the rice.

Carefully place one egg yolk on top of each serving of chicken and rice. Garnish with chopped green onions as desired.


Cut the chicken breast into thin strips, approximately 1/4-inch thick.

In a medium bowl, combine the chicken strips with 1/2 teaspoon of salt and 2 teaspoons of potato starch. Massage these ingredients into the chicken until well coated.

Bring a pot of water to a boil. Once boiling, reduce the heat slightly to maintain a gentle simmer. Carefully add the seasoned chicken strips to the hot water and poach for 2 to 3 minutes, or until cooked through.

Immediately transfer the poached chicken to a bowl of cold water (preferably with ice) to chill rapidly. Let it sit for about 2 minutes, then drain the chicken thoroughly, pressing out any excess water.

In a separate medium bowl, whisk together the sauce ingredients: 1 1/2 tablespoons of soy sauce, 1 tablespoon of gochujang, 1 teaspoon of sesame oil, 1 teaspoon of sugar, a pinch of grated garlic, and 1 teaspoon of white sesame seeds until well combined.

Add the chilled and drained chicken strips to the bowl with the sauce. Toss gently until the chicken is evenly coated with the sauce.

Divide the cooked rice among serving bowls. Spoon the sauced chicken mixture over the rice.

Carefully place one egg yolk on top of each serving of chicken and rice. Garnish with chopped green onions as desired.
