Aromatic ground chicken
- Shallots, thinly sliced1
- Thai chilies, thinly sliced1–2optional
Gochujang stir-fry sauce
- Gochujang10 g2 tsp
- Light soy sauce10 g2 tsp
- Dark Soy Sauce5 g1 tsp
- Rice Vinegar15 g1 tbsp
Step 1: Prep rice, aromatics, & sauce
Start the jasmine rice using your preferred cooking method (like rice cooker, pressure cooker, or stovetop) so it’s ready for serving once everything else is done.
Thinly slice the shallot and Thai chilies into small pieces. Set aside.
In a small bowl, combine the gochujang, light soy sauce, dark soy sauce, and rice vinegar. Stir until smooth and set aside.
Step 1: Prep rice, aromatics, & sauce
Aromatic ground chicken
- Shallots, thinly sliced1
- Thai chilies, thinly sliced1–2optional
Gochujang stir-fry sauce
- Gochujang10 g2 tsp
- Light soy sauce10 g2 tsp
- Dark Soy Sauce5 g1 tsp
- Rice Vinegar15 g1 tbsp
Start the jasmine rice using your preferred cooking method (like rice cooker, pressure cooker, or stovetop) so it’s ready for serving once everything else is done.
Thinly slice the shallot and Thai chilies into small pieces. Set aside.
In a small bowl, combine the gochujang, light soy sauce, dark soy sauce, and rice vinegar. Stir until smooth and set aside.