Dak-Bulgogi with Stir-Fried Napa Cabbage and Steamed Short-Grain Rice

Rinse the short-grain rice under cold water until it runs clear. Cook in a rice cooker or small pot with 75ml water until fluffy and tender.

Thinly slice the chicken thighs into bite-sized strips. In a bowl, toss the chicken with the gochujang BBQ sauce and half of the sliced scallions. Let marinate for 10 minutes.

Heat a non-stick skillet over medium-high heat. Add the marinated chicken and sear until the edges are deeply caramelized and the internal temperature reaches 165°F (74°C). The sauce should create a sticky, glossy glaze around the meat.

Remove chicken from the pan. In the same skillet, add the kimchi and sauté for 2-3 minutes until fragrant and slightly softened.

Assemble the bowl: place the steamed rice at the bottom, top with the sticky gochujang chicken, and arrange the sautéed kimchi on the side.

Garnish with the remaining fresh scallions. Serve immediately while piping hot.