Buldak Fried Rice recipe - ingredients, nutrition and when to eat it
Chicken and rice are stir-fried in a spicy sauce and finished with cheese for a rich, savory touch.
Chicken and rice are stir-fried in a spicy sauce and finished with cheese for a rich, savory touch. It is perfect for a late-night meal or whenever you are craving something fiery and filling, especially after a stressful day.
Rice bowls · 20 minutes to cook
Nutrition (per 437g serving): 657.5 kcal · protein 28.1g · carbohydrate 81.2g · fat 22.8g · sodium 1194.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Break up any clumps in cold rice before frying so the seasoning coats it evenly.
Tips: If the chicken sticks to the pan, add 1 tablespoon of water and scrape it up gently.
Tips: Taste and adjust the seasoning before adding the cheese; if it is too spicy, add a little more cheese.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Boneless chicken thighs — 80 g
- Onion — 50 g
- Cheese — 20 g
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 0.5 Tbsp
- Garlic — 1 pc
- Green onion — 10 g
- Cooking oil — 1 tsp
- Water — 2 Tbsp