Korean Chicken Rice Bowl

• 180 g Short-grain rice
• 2 cloves Garlic
• 45 g Gochujang
• 30 ml Soy sauce
• 10 ml Rice vinegar
• 12 g Light brown sugar
• 350 g Chicken thighs, boneless, skinless
• ½ Cucumber
• 1 medium Carrot
• 2 Spring onion
• 10 ml Toasted sesame oil
• 12 g Sesame seeds
• 2 Egg

1. Cook the short-grain rice in a saucepan according to the packet until tender, then cover and keep warm. While it cooks, finely grate the garlic.
2. In a bowl, whisk together the gochujang, soy sauce, rice vinegar and light brown sugar until smooth. Slice the chicken thighs into bite-size pieces.
3. Heat a large frying pan over medium-high heat and cook the chicken for 6 to 8 minutes, stirring, until browned and cooked through. Pour in the gochujang mixture and cook for 1 to 2 minutes, turning the chicken until the sauce is thick, glossy and clings to the meat.
4. Cut the cucumber into thin half-moons and the carrot into fine matchsticks, then thinly slice the spring onion. Keep the vegetables raw for crunch.
5. In the same pan over medium heat, fry the eggs for 2 to 3 minutes until the whites are set and the yolks are still runny, or cook to your liking. Divide the rice between two bowls, top with the chicken, cucumber and carrot, then add an egg to each bowl.
6. Drizzle each bowl with toasted sesame oil and sprinkle with sesame seeds and spring onion. Serve straight away.

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