Buldak Carbonara Chicken Brothy Rice
Buldak Carbonara Chicken Brothy Rice
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Glaze
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 2 tablespoons water
For the Buldak Carbonara Broth
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 2 tablespoons Gochujang
- 1 1/2 cups milk
- 1/2 cup half & half
- 1 chicken bouillon cube, crumbled
- 1 teaspoon soy sauce
- 1/2 teaspoon chili flakes, or Gochugaru
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon granulated sugar
For Serving
- 4 cups cooked white rice
- 2 green onions, chopped, for garnish
- 1/4 teaspoon chili flakes, for garnish, optional
Instructions
- 1
Prepare the chicken: Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper, then dredge lightly in cornstarch, ensuring an even coating.
⏱️ 5 min
- 2
Make the glaze: In a small bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, and water until the sugar is dissolved. Set aside.
⏱️ 3 min
- 3
Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 14 min
- 4
Glaze the chicken: Pour the prepared glaze over the cooked chicken in the skillet. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce reduces, thickens, and coats the chicken with a glossy finish. Remove the chicken from the skillet and set aside. Slice into bite-sized pieces.
⏱️ 5 min
- 5
Prepare the Buldak Carbonara broth: In a medium saucepan, melt butter over medium heat. Add minced garlic and Gochujang, and sauté for 1-2 minutes until fragrant.
⏱️ 3 min
- 6
Build the broth: Pour in the milk and half & half. Add the crumbled chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and granulated sugar. Whisk well to combine.
⏱️ 2 min
- 7
Simmer the broth: Bring the broth to a gentle simmer over medium heat, stirring frequently to prevent scorching. Cook for 5-7 minutes, or until the broth thickens slightly and the flavors have melded. Do not boil vigorously.
⏱️ 7 min
- 8
Assemble the dish: Divide the cooked white rice among four serving bowls. Arrange the sliced glazed chicken on top of the rice.
⏱️ 3 min
- 9
Serve: Ladle the creamy Buldak Carbonara-style broth generously around the rice and chicken. Garnish with fresh chopped green onions and additional chili flakes, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Buldak Carbonara Chicken Brothy Rice
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Glaze
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 2 tablespoons water
For the Buldak Carbonara Broth
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 2 tablespoons Gochujang
- 1 1/2 cups milk
- 1/2 cup half & half
- 1 chicken bouillon cube, crumbled
- 1 teaspoon soy sauce
- 1/2 teaspoon chili flakes, or Gochugaru
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon granulated sugar
For Serving
- 4 cups cooked white rice
- 2 green onions, chopped, for garnish
- 1/4 teaspoon chili flakes, for garnish, optional
Instructions
- 1
Prepare the chicken: Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper, then dredge lightly in cornstarch, ensuring an even coating.
⏱️ 5 min - 2
Make the glaze: In a small bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, and water until the sugar is dissolved. Set aside.
⏱️ 3 min - 3
Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 14 min - 4
Glaze the chicken: Pour the prepared glaze over the cooked chicken in the skillet. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce reduces, thickens, and coats the chicken with a glossy finish. Remove the chicken from the skillet and set aside. Slice into bite-sized pieces.
⏱️ 5 min - 5
Prepare the Buldak Carbonara broth: In a medium saucepan, melt butter over medium heat. Add minced garlic and Gochujang, and sauté for 1-2 minutes until fragrant.
⏱️ 3 min - 6
Build the broth: Pour in the milk and half & half. Add the crumbled chicken bouillon cube, soy sauce, chili flakes, salt, onion powder, paprika, and granulated sugar. Whisk well to combine.
⏱️ 2 min - 7
Simmer the broth: Bring the broth to a gentle simmer over medium heat, stirring frequently to prevent scorching. Cook for 5-7 minutes, or until the broth thickens slightly and the flavors have melded. Do not boil vigorously.
⏱️ 7 min - 8
Assemble the dish: Divide the cooked white rice among four serving bowls. Arrange the sliced glazed chicken on top of the rice.
⏱️ 3 min - 9
Serve: Ladle the creamy Buldak Carbonara-style broth generously around the rice and chicken. Garnish with fresh chopped green onions and additional chili flakes, if desired. Serve immediately.
⏱️ 3 min