Baek Jong-won's Chicken Rice Bowl

Name: Baek Jong-won's Chicken Rice Bowl
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: drumstick meat 100g; egg 1 piece; onion about 1/3 (80g); green onion 1/3 cup (20g); water 1/3 cup (60g); soy sauce 3 tablespoons (30g); brown sugar 1 and 1/4 tablespoons (15g); mirin 1 tablespoon (10g); rice 1 bowl (200g); smoked anchovy powder appropriate amount; vegetable oil appropriate amount

Grilled chicken with its own fat until golden and flavorful, topped with a savory-sweet sauce and soft egg for a rich, Japanese-style one-bowl meal

15 min Difficulty Easy Rice bowls

Main ingredients

chickeneggoniongreen onion

Ingredients needed 1 servings

drumstick meat 100g
egg 1 piece
onion about 1/3 (80g)
green onion 1/3 cup (20g)
water 1/3 cup (60g)

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Solo Cooking God's Soy Sauce Chicken Rice Bowl

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soy sauce 3 tablespoons (30g)

brown sugar 1 and 1/4 tablespoons (15g)

mirin 1 tablespoon (10g)

rice 1 bowl (200g)

smoked anchovy powder appropriate amount

vegetable oil appropriate amount

Recipe

Cut the drumstick meat into bite-sized pieces, about 2cm square. Slice the onion into 0.3cm thick strips, and finely slice the green onion.
In a separate bowl, beat the egg lightly with chopsticks until no lumps remain.
Mix soy sauce, brown sugar, and mirin in the correct proportions in a small bowl to prepare the rice bowl sauce in advance.
Lightly coat a frying pan with vegetable oil, then place the chicken skin-side down and start cooking over medium-low heat.
Once the chicken releases its natural fat, add the sliced onions to the edge of the pan and gently stir-fry them, pressing down slightly to enhance their flavor without burning.
When the chicken is fully cooked through and the onions turn golden, pour in the prepared sauce and water, then bring to a boil.
Add an appropriate amount of smoked anchovy powder to boost flavor, cover the pan, and simmer until the chicken is fully cooked through.
Once the chicken is done, evenly distribute the beaten egg and sliced green onion across the pan, cover again, and cook to your desired doneness.
Place warm rice in a serving bowl, then top with the finished chicken mixture and generous amounts of savory broth to finish.

Dice the chicken and vegetables into bite-sized pieces, and mix soy sauce, sugar, and mirin to make the sauce.
Cook the chicken skin-side down in a pan to render its fat, then sauté the onions together until golden.
Add the sauce, water, and smoked anchovy powder, bring to a boil, then add the egg mixture and green onion, cover, and cook before placing on top of rice.

Cooking tips

To eliminate any gamey smell and enhance richness, it's essential to first sear the chicken skin-side down, allowing it to fry in its own fat—this step is crucial.
If using chicken breast instead of drumstick, which has less natural fat, increase the initial amount of vegetable oil slightly to prevent dryness.
For a deeper, authentic umami flavor reminiscent of a Japanese restaurant specialty, follow Chef Baek Jong-won’s recommendation and use katsuobushi or easily available smoked anchovy powder.
For a moist, glossy broth texture, pay attention to heat control while boiling the sauce, and after adding the egg, finish by letting it sit on residual heat or low flame briefly to achieve a soft-boiled consistency.

Recommended for

Those who want to enjoy a delicious, restaurant-quality Japanese-style meal at home with minimal effort.
People eager to savor the perfect balance between the rich, fatty flavor of chicken and a deeply addictive sweet-salty sauce.
Students living alone or parents looking for a comforting, nutritious, and tender meal for kids.

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Baek Jong-won's Chicken Rice Bowl

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒1 servings

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