Japanese-Korean Fusion Rice Bowl with Gochujang Chicken and Egg

• 300 g Short-grain rice
• 2 Egg
• 60 ml Rice vinegar
• 60 ml Light soy sauce
• 2 tbsp Toasted sesame oil
• 2 tbsp Gochujang
• 2 cloves Garlic
• 15 g Ginger root
• 350 g Chicken thighs, boneless, skinless
• 1 medium Cucumber
• 200 g Spinach
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. Rinse the short-grain rice in cold water until the water runs mostly clear, then drain. Cook it in a saucepan according to packet instructions until tender, then cover and leave to steam off the heat for 10 minutes.
2. Bring a small saucepan of water to the boil and gently lower in the eggs. Simmer for 7 minutes for soft-boiled, then drain and cool under cold running water; peel when cool enough to handle.
3. Meanwhile, whisk together the rice vinegar, half the light soy sauce and 1 tbsp toasted sesame oil in a mixing bowl. Thinly slice the cucumber, add it to the bowl, and toss to coat; set aside to lightly pickle.
4. Finely grate the garlic and ginger root. In a small bowl, stir the gochujang with the remaining light soy sauce and 2 tbsp water to make a glossy glaze.
5. Heat a large frying pan over medium-high heat and add the remaining 1 tbsp toasted sesame oil. Add the chicken thighs and cook for 4 to 5 minutes, turning, until browned and nearly cooked through.
6. Add the garlic and ginger root to the pan and cook for 30 seconds until fragrant. Pour in the gochujang glaze and cook for 1 to 2 minutes, turning the chicken until sticky and cooked through.
7. Tip the spinach into the pan and sauté for 1 to 2 minutes until just wilted and glossy. Remove from the heat.
8. Thinly slice the spring onion. Divide the rice between two bowls, top with the gochujang chicken, spinach and pickled cucumber, then halve the eggs and add one to each bowl; finish with spring onion and roasted sesame seeds, spooning over any pickling liquid as a dressing.

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