Name: Buldak and Rice Balls
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 lb chicken thighs, cut into bite size; 5 to 7 cloves garlic, chopped (approximately 2 tbsp); 1 oz ginger, chopped (approximately 1 tsp); 2 tbsp mirin; 2 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp maesilaek, Korean green plum extractor apricot jam; 1 to 3 tbsp gochugaru, Korean red pepper flakes; 1 tbsp cooking oil; 1 small onion, sliced (you can use other veggies if you prefer); 1 1/4 cup warm cooked rice; 2 tbsp mayonnaise; 3 tbspfurikake (seaweed rice seasoning); 1 green onion, chopped; sesame seeds

Description

Buldak Rice Balls2

Scale

Ingredients

For the Chicken

1 lb chicken thighs, cut into bite size
5 to 7 cloves garlic, chopped (approximately 2 tbsp)
1 oz ginger, chopped (approximately 1 tsp)
2 tbsp mirin
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp maesilaek, Korean green plum extractor apricot jam
1 to 3 tbsp gochugaru, Korean red pepper flakes
1 tbsp cooking oil
1 small onion, sliced (you can use other veggies if you prefer)

For the Rice Balls

1 1/4 cup warm cooked rice
2 tbsp mayonnaise
3 tbspfurikake (seaweed rice seasoning)

For the Garnish

1 green onion, chopped
sesame seeds

Instructions

Combine chicken, garlic, ginger, mirin, soy sauce, oyster sauce, maesilaek and gochugaru in a mixing bowl and marinate for 20 minutes to over night.
Heat a large skillet or a wok over high heat and add cooking oil. Add marinated chicken in to the hot pan and stir fry about 4 to 5 minutes or until chicken is 1/2 way cooked through.
Add sliced onion and stir fry for 4 to 5 minutes or until onion is soften and chicken is fully cooked. Remove from heat and keep it warm.
Mix the rice, mayonnaise and furikake in a mixing bowl and shape the rice into 8 to 10 small balls with your hands.
Place chicken and rice balls on a serving plate and garnish the chicken with sesame seeds and green onion. Enjoy!