Yukke Rice Bowl
Yukke Rice Bowl
Ingredients
For the Chicken
- 250 g chicken breast
- 1/2 teaspoon salt
- 2 teaspoons potato starch
For the Sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 pinch garlic, grated
- 1 teaspoon white sesame seeds
For the Toppings
- 1 egg yolk
- to taste green onions
- as needed cooked rice
Instructions
- 1
Cut the chicken breast into thin strips, approximately 1/4-inch thick.
⏱️ 5 min
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 3 min
- 6
Add the chilled and drained chicken strips to the bowl with the sauce. Toss gently until the chicken is evenly coated with the sauce.
⏱️ 2 min
- 7
Divide the cooked rice among serving bowls. Spoon the sauced chicken mixture over the rice.
⏱️ 1 min
- 8
Carefully place one egg yolk on top of each serving of chicken and rice. Garnish with chopped green onions as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Yukke Rice Bowl
For the Chicken
- 250 g chicken breast
- 1/2 teaspoon salt
- 2 teaspoons potato starch
For the Sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 pinch garlic, grated
- 1 teaspoon white sesame seeds
For the Toppings
- 1 egg yolk
- to taste green onions
- as needed cooked rice
Instructions
- 1
Cut the chicken breast into thin strips, approximately 1/4-inch thick.
⏱️ 5 min - 2
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.
⏱️ 3 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 3 min - 6
Add the chilled and drained chicken strips to the bowl with the sauce. Toss gently until the chicken is evenly coated with the sauce.
⏱️ 2 min - 7
Divide the cooked rice among serving bowls. Spoon the sauced chicken mixture over the rice.
⏱️ 1 min - 8
Carefully place one egg yolk on top of each serving of chicken and rice. Garnish with chopped green onions as desired.
⏱️ 1 min