Korean BBQ Chicken Bowl

Step 1

Pat the chicken thighs dry using paper towels, pressing gently all over both sides until no moisture remains on the surface.

Step 2

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon sesame oil, minced garlic, and minced ginger until evenly combined.

Step 3

Place the chicken thighs in a large bowl and pour the soy-sesame mixture over them, turning each piece to coat all sides evenly.

Step 4

Set a 12-inch skillet over medium-high heat and let it heat until a drop of water sizzles and evaporates on contact, about 2 minutes.

Step 5

Add the marinated chicken thighs to the skillet in a single layer without overlapping; they should sizzle loudly immediately.

Step 6

Cook without moving them for 5 minutes until the bottom is deep golden brown and releases easily when you gently lift with tongs.

Step 7

Flip each thigh and cook the other side for 4 more minutes until also deep golden brown and the center is no longer pink.

Step 8

Transfer the cooked chicken to a clean plate and set it aside; do not wash the skillet yet.

Step 9

In a small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon rice vinegar, 1.5 tablespoons honey, and 3 tablespoons water until smooth.

Step 10

Pour the gochujang glaze into the same skillet over medium heat and stir constantly for 30 seconds until it smells fragrant and deepens in color.

Step 11

Return the cooked chicken to the skillet and roll each piece in the glaze until completely coated, about 1 minute.

Step 12

Reduce heat to medium-low and simmer for 2 minutes until the glaze thickens slightly and coats the chicken like a shiny gloss.

Step 13

Divide the cooked rice evenly between two bowls, mounding it in the center of each.

Step 14

Heat the same skillet over medium heat; crack both eggs into it and cook undisturbed until whites are set but yolks still jiggle, about 4 minutes.

Step 15

Divide the glazed chicken between the two bowls, placing the pieces to one side of the rice.

Step 16

Carefully slide one fried egg onto the top of the rice in each bowl, so the runny yolk sits in the center.

Step 17

If using garnishes, thinly slice cucumber lengthwise into matchsticks, slice scallions crosswise into thin rings, and scatter both over the top along with sesame seeds.