Spicy Chicken Cup Rice recipe - ingredients, nutrition and when to eat it
This hearty cup rice features spicy stir-fried dakgalbi over warm rice, topped with cheese or seaweed flakes.
This hearty cup rice features spicy stir-fried dakgalbi over warm rice, topped with cheese or seaweed flakes. It’s great for a busy lunch or a simple dinner after work when you’re craving bold, satisfying flavors.
Street food · 20 minutes to cook
Nutrition (per 498g serving): 764.1 kcal · protein 36.9g · carbohydrate 86.3g · fat 28.4g · sodium 1218mg
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: Cut the chicken thighs into bite-sized pieces, since larger pieces take longer to cook.
Tips: If the sauce sticks to the pan, add 1–2 tablespoons of water and gently loosen it with a spatula.
Tips: Topping it with seaweed flakes instead of cheese makes the spicy flavor of the dakgalbi stand out more.
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Ingredients (1 serving)
- Chicken thigh meat — 120 g
- Cooked rice — 210 g
- Cabbage — 50 g
- Onion — 40 g
- Green onion — 15 g
- Gochujang (Korean chili paste) — 18 g
- Soy sauce — 7 g
- Garlic — 8 g
- Korean chili flakes — 3 g
- Cooking oil — 5 g
- Cheese — 20 g
- Sesame seeds — 2 g