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My s i m p l e take on spicy Korean chicken galbi.

Since returning from Seoul, I’ve been constantly craving Korean food. Spicy and flavourful, it’s the perfect way to stay warm in the winter and I’ve finally come up with a simple, accessible recipe that I’ve been making throughout the week for a hearty lunch.

Serves 1 hungry human. Prep time: 15-20 minutes. Total cooking time: 30-40 minutes.


  • 2 pieces of chicken thigh (boneless, skin-on preferred)
  • 1 tablespoon sesame oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon Korean brown rice red pepper paste (adjust depending on spice) - Shop here.
  • Sesame seeds
  • A pinch of salt
  • Honey to sweeten if desired
  • White rice


  1. Cut the chicken thighs into small, even, bite-size pieces.
  2. Place into a medium bowl.
  3. Add the sesame oil, light soy and red pepper paste.
  4. Use your hands to coat the chicken evenly.
  5. Sprinkle sesame seeds, the salt and honey is desired.
  6. Mix in.
  7. Cover with clingfilm and set to one side.
  8. Wash and cook your rice in your preferred method. I use a rice cooker but in a saucepan is fine too. This should take around 15-20 minutes, a good amount of time for your chicken to marinade.
  9. Once the rice is complete, cook your chicken in a pan - no additional oil required - and add vegetables if desired. I’d recommend spring onion, beansprouts and broccoli!
  10. Serve on a bed of fluffy rice!

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