Monday, August 31, 2009

매운치킨덮밥 Spicy Korean Chicken and Rice

I was just browsing Korean recipes one day and found this delicious chicken and rice recipe. I used chicken thighs but I think chicken breasts will also be very good. It's not overly spicy. It's got a kick but won't make you reach for a gallon of milk to cool down your burning mouth. Korean food is known to be very hot and spicy. They also say Korean food is very good for diet because the spice will make you sweat because it's so hot! :)

Spicy Korean Chicken and Rice
Adapted from


4 chicken thighs or breasts
2 tbsp chili oil
2 cloves garlic, minced
1 potato, peeled and cut into bite sizes
1 red bell pepper, diced
1/2 yellow onion, diced
1 Serrano chili, seeded and sliced (if you want the heat, go ahead and use some of the seeds)
1 red chili, seeded and sliced
2 green onions, sliced
1 cube chicken bullion + 1 cup water
1 1/2 tsp oyster sauce or fish sauce
2 tsp Korean crushed chili pepper or crushed chili pepper
1/2 tsp sesame oil
2 tsp corn starch + 1 1/2 tsp water
sesame seeds


In large saute pan, heat 2 tbsp chili oil over high heat. Add chicken and stir until the chicken begins to cook. Add the garlic, potato, onion, bell pepper, Serrano chili, and red chili. Stirring frequently, cook the meat and vegetables about 5 minutes.

Add the chicken bullion mixture to the pan. When it starts to boil, reduce the heat to medium, and add the oyster or fish sauce, crushed chili pepper, sesame oil, and green onions. Stir occasionally. Add the corn starch mixture to the pan, stirring frequently. Cook another 5-8 minutes. Sprinkle sesame seeds and serve with or over rice.



  1. What a great dish! I thank you for making Korean food accessible to me!