INGREDIENTS
- 0.5 kg chicken (breast or thigh) cut into bite-sized pieces
- 1-2 tbsp garlic chopped
- 1 tbsp ginger chopped
- 2 tbsp mirin
- 2 tbsp soya sauce
- 2 tbsp oyster sauce
- 2-3 tbsp gochugaru (red pepper powder)
- 1 tbsp plum extract or honey
- 1 tbsp oil
- Mozzarella cheese
- Spring onion and sesame seeds for garnish
VEGETABLES
- ½ onions, diced
- ¼ Cabbage, thick sliced
- 2-3 Mushrooms, sliced
- ½ Carrot, slivered
- 5-6 pieces of Bok Choy or any other green vegetable (spinach, Choi sum, etc)
RICE BALLS
- 1½ cup warm cooked rice (jasmine)
- 1-2 tbsp mayonnaise
- 2-3 tbsp Furikake seasoning (this is a mix of seaweed, salt, sesame seeds, dried fish and sugar)
INSTRUCTIONS
Marinate the chicken pieces with garlic, ginger, mirin, soya sauce, oyster sauce, honey, and gochugaru.
Keep aside for at least an hour.
Heat oil in a pan.
Add and cook chicken until done. Remove and keep aside.
Add some oil to the pan and stir fry the vegetables, starting with mushrooms and carrots, and lastly adding the greens. Add any leftover marinade to the vegetables. Add salt if needed. Cook until all vegetables are ready.
Remove from fire and keep aside.
In a bowl add the warm cooked rice, mayonnaise, and the furikake seasoning.
Mix well and using hands mold them into small balls.
Keep them aside.
And you are done, your BULDAK and JUMUKBAP are ready.
SERVE
Heat up a sizzler plate.
Line it with cabbage leaves.
Add the vegetables, chicken and rice balls on to the plate.
Add cheese.
Once cheese melts, garnish with spring onions and sesame seeds.
Serve hot and sizzling with Oi Muchim and kimchi.
Enjoy!
SPICE LEVEL: 🌶🌶
