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Poultry, Vegetables

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  • 4



  • Korean Sauce
  • 3 Tbsp gochujang paste
  • 1 Tbsp sesame oil
  • 1 tsp rice wine vinegar, or any vinegar
  • 1⁄2 tsp sugar
  • Rice and Toppings
  • 2 C medium grain rice (or rice/grain of choice)
  • 1 tsp salt 8 oz boneless chicken
  • 1⁄4 tsp granulated garlic
  • 2 Tbsp soy sauce
  • 1 cucumber
  • 2 C cleaned, stemmed spinach
  • 3 Tbsp vegetable oil, approx.
  • 1 red bell pepper, slivered
  • 4 eggs


Combine sauce ingredients and set aside. 

Put the rice in a sieve and rinse under running water until the water runs clear, about a minute. Combine rice and salt in pan or rice cooker and cook according to directions. 

Meanwhile, sprinkle chicken with garlic and slice into thin strips. Place in a dish with soy sauce and set aside. Slice cucumber in half horizontally and scrape out the seeds. Cube it in 1⁄2-inch bits or so, put in a dish and set aside. 

Heat a skillet over high heat and add about a tablespoon of oil. When the oil is hot, add the spinach and cook briefly, stirring, until just wilted. Remove to a dish. Add a little more oil and peppers, stir a minute then remove to dish. 

Add a little more oil and the chicken to the pan. Stir until the meat is opaque. Remove to dish. 

When the rice has cooked through, divide it among four wide bowls. Top the bowls with chopped ingredients, grouping them together. 

Put a little oil in the skillet over high heat and fry eggs but let the centers remain soft. Place one egg on top of each bowl. Serve with sauce. 

To eat, spoon sauce to taste into bowl, then use chopsticks or a fork to cut up egg and mix ingredients together. Serves 4. 

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