Korean-Style Spicy Oyakodon
A fusion twist using gochugaru and sesame oil for a smoky, spicy kick to the egg and chicken mixture.
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Ingredients
- 1 lb Boneless chicken thighs, bite-sized
- 1 medium Onion, thinly sliced
- 4 large Eggs, lightly beaten
- 1/2 cup Dashi or chicken broth
- 2 tbsp Soy sauce
- 1 tbsp Gochugaru (Korean red chili flakes)
- 1 tsp Toasted sesame oil
- 1 tbsp Mirin
- 1 tsp Sugar
- 2 stalks Green onions, chopped
- 1 tsp Toasted sesame seeds(optional)
- 2 cups Steamed white rice
Instructions
- 1
In a small bowl, whisk together the dashi, soy sauce, mirin, sugar, and gochugaru until the sugar dissolves.
- 2
Place the sliced onions in a single layer in a medium non-stick skillet and pour the sauce mixture over them.
- 3
Bring the liquid to a simmer over medium heat and cook the onions for 2-3 minutes until they begin to soften.
- 4
Add the chicken pieces to the skillet, spreading them out evenly, and simmer for 5-6 minutes until the chicken is cooked through.
- 5
Drizzle the sesame oil over the chicken, then slowly pour the beaten eggs over the mixture in a circular motion.
- 6
Cover the skillet with a lid and cook for 1 minute, or until the eggs are set but still slightly runny on top.
- 7
Gently slide the mixture over bowls of hot steamed rice, ensuring the sauce soaks into the grains.
- 8
Garnish with chopped green onions and toasted sesame seeds before serving immediately.
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