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Gochujang Chicken with Cucumber, Egg and Rice
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Gochujang Chicken with Cucumber, Egg and Rice

35 minPara 2Nutri-Score C€€
de @eeasyrecipes5 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • chicken thighs (boneless, cut into bite-sized pieces)Carne400 g
  • gochujangDespensa30 g
  • oyster sauceDespensa15 ml
  • honeyDespensa15 ml
  • mirinDespensa15 ml
  • sesame oilDespensa10 ml
  • light soy sauceDespensa15 ml
  • garlic (grated)Frutas y verduras3 piezas
  • ginger (grated)Frutas y verduras10 g
  • saltEspecias2 g
  • sesame seeds (toasted)Frutos secos y semillas5 g
  • cucumber (thinly sliced)Frutas y verduras1 pieza
  • eggsLácteos2 piezas
  • rice (cooked)Cereales200 g
  • neutral oil (for frying)Despensa15 ml

por ración

Nutrición

690kcal

Carbohidratos
88 g
Proteínas
31 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • Cazo

paso a paso

Preparación

  1. Mix the gochujang sauce

    • Combine the gochujang, oyster sauce, honey, mirin, sesame oil, light soy sauce, grated garlic and ginger in a bowl.
    • Stir until smooth and set aside.
    Paso 1

  2. Cook the chicken

    • Heat the neutral oil in a frying pan over medium-high heat.
    • Add the chicken pieces and fry until golden and cooked through.
    Paso 2

  3. Glaze with the sauce

    • Pour the gochujang sauce over the chicken.
    • Toss and cook until the sauce thickens and coats the chicken.
    Paso 3

  4. Fry the eggs

    • Fry the eggs in a hot pan to your liking and season with a little salt.
    Paso 4

  5. Prepare the cucumber

    • Slice the cucumber thinly and season lightly with salt.
    Paso 5

  6. Assemble and serve

    • Spoon the cooked rice into bowls.
    • Top with the glazed chicken, fried eggs and cucumber.
    • Sprinkle with toasted sesame seeds and serve.
    Paso 6
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