Modern Korean Recipe

Rinse the rice under cold running water until the water runs mostly clear (about 2–3 minutes) to remove excess starch.

Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Let soak 20 minutes if time allows; this improves texture.

Cover, bring to a gentle boil over medium heat, then reduce heat to low and simmer 12–14 minutes until water is absorbed and rice is tender.

Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and stir in 1 tsp toasted sesame oil and 1/2 tsp kosher salt. Keep warm.

Make the marinade: in a bowl whisk together 3 tbs gochujang, 1 1/2 tbs light soy sauce, 1 tbs mirin, 1 tbs brown sugar, 1 tsp minced garlic, 1 tsp grated ginger, and 1/2 tsp toasted sesame oil until smooth.

If using chicken: pat chicken thighs dry and cut into bite-sized pieces. If using tofu: press extra-firm tofu for 20–30 minutes and cut into 1" cubes.

Toss the protein with the marinade until thoroughly coated. Marinate at least 15 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.

Heat 1 tbsp neutral oil in a large skillet or cast iron pan over medium-high heat until shimmering.

Add marinated chicken or tofu in a single layer (working in batches if necessary). For chicken cook 4–6 minutes per side until deeply caramelized and internal temperature reaches 165°F (74°C). For tofu cook 3–4 minutes per side until browned and crisp. Spoon pan sauce over the pieces as they cook.

Transfer cooked protein to a plate and let rest 3 minutes. Spoon any remaining pan sauce over the pieces before serving.

In a small bowl combine 2 tbs rice vinegar, 1 tsp sugar, and 1/4 tsp kosher salt; stir until sugar dissolves.

Place the sliced cucumber and julienned carrot in the dressing and toss. Let marinate at least 10 minutes (longer for more pronounced pickling). Drain slightly before serving.

Separate white and green parts of the green onions. Reserve whites to cook briefly if desired or use raw for crunch; slice greens thinly for garnish.

If using napa cabbage or mixed greens, toss lightly with a pinch of salt and a few drops of rice vinegar just before plating to freshen.

Whisk together 1 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp honey, 1/2 tsp toasted sesame oil, and 1/2 tsp sesame seeds until emulsified. Taste and adjust sweetness or saltiness as desired.

Toast nori sheets briefly over an open flame or in a dry skillet until fragrant; cut into thin strips.

If serving with a fried egg, heat 1 tsp neutral oil in a small nonstick skillet over medium heat, crack in egg and cook sunny-side up until whites set but yolk remains runny, about 2–3 minutes. Sprinkle with a pinch of salt.

Warm the kimchi in a small pan 30–60 seconds if you prefer it slightly warmed; alternatively serve chilled.

Build each bowl

Divide the warm seasoned rice between two bowls (about 1 cup cooked rice per serving).

Top rice with the gochujang-marinated chicken or tofu (about 1/2 lb protein per 2 servings).

Arrange pickled cucumber and carrot, a small mound of kimchi, and a handful of napa cabbage or mixed greens beside the protein.

Drizzle the soy-sesame finishing sauce over the protein and rice. Add thinly sliced green onion greens, nori strips, and toasted sesame seeds.

If using, place a sunny-side-up fried egg atop each bowl and finish with an optional extra dollop or drizzle of gochujang for heat.

Serve immediately, providing extra gochujang and soy-sesame drizzle at the table.