Korean Buldak and Rice Balls

Spicy Korean fire chicken (buldak) served with seasoned rice balls, garnished with sesame seeds and green onion.

Ingredients

1 lb	455 g	chicken thighs, cut into bite size
5 to 7 cloves		garlic, chopped
1 oz	28 g	ginger, chopped
2 tbsp	30 ml	mirin
2 tbsp	30 ml	soy sauce
2 tbsp	30 ml	oyster sauce
1 tbsp	15 ml	maesilaek (Korean green plum extract) or apricot jam
1 to 3 tbsp	15–45 ml	gochugaru (Korean red pepper flakes)
1 tbsp	15 ml	cooking oil
1		small onion, sliced
1¼ cup	300 ml	warm cooked rice
2 tbsp	30 ml	mayonnaise
3 tbsp	45 ml	furikake (seaweed rice seasoning)
1		green onion, chopped
—		sesame seeds

Combine chicken, garlic, ginger, mirin, soy sauce, oyster sauce, maesilaek (Korean green plum extract) and gochugaru in a mixing bowl and marinate for 20 minutes to overnight.
Heat a large skillet or wok over high heat and add cooking oil. Add the marinated chicken to the hot pan and stir-fry about 4 to 5 minutes, or until the chicken is halfway cooked through.
Add the sliced onion and stir-fry for 4 to 5 minutes, or until the onion is softened and the chicken is fully cooked. Remove from heat and keep warm.
Mix the rice, mayonnaise and furikake (seaweed rice seasoning) in a mixing bowl and shape the rice into 8 to 10 small balls with your hands.
Place the chicken and rice balls on a serving plate and garnish the chicken with sesame seeds and green onion. Enjoy!