Kim Ho-yoon's White Ragu Chicken Yubuchobap

Cooking tips 💡

• When topping the yubu with the white ragu, if there is too much liquid the rice will become soggy, so it's best to add cheese and reduce until thick and sticky.
• Add truffle oil at the very end of cooking or after the ragu has cooled slightly to preserve its distinctive aroma without it dissipating.

Recommended for 🙋

• ⭐Those who want to prepare a special and impressive king-sized yubuchobap for a picnic or lunchbox.
• ⭐Those who want to enjoy a unique chicken dish with a creamy sauce and truffle aroma.