Ulchi Fire & Shield Chicken
Based on:
The American president Trump has announced that the US will "significantly scale back" the joint military exercises with South Korea. He referred to his "very good relationship" with the North…
TypeMain course
DateAugust 17, 2026
Spicy chicken and fresh cucumber clash and balance like a drill on your plate.
Korean chicken braised in spicy gochujang and fresh lime, with a 'ceasefire' of sweet-sour cucumber. Two flavors stand off, just like the tense military exercise.
Ingredients
- 600 g boneless chicken thighs
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp rice wine or dry sherry
- 1 tbsp sesame oil
- 1 lime, juice and zest
- 2 garlic cloves, minced
- 1 tbsp honey
- 1 cucumber
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 spring onion, sliced
- salt and pepper
- 200 g jasmine rice
Method
- Cut the chicken thighs into large pieces. Marinate with gochujang, soy sauce, rice wine, sesame oil, garlic, honey, lime zest, and a pinch of salt. Let sit for 30 minutes.
- Cook the rice according to package instructions.
- Slice the cucumber into ribbons. Mix with rice vinegar, sugar, some salt, and lime juice. Set aside.
- Heat a pan over medium heat. Cook the chicken for 8-10 minutes until cooked through and slightly caramelized.
- Serve the chicken over rice, with the cucumber ribbons on the side.
- Garnish with spring onion and extra lime if desired.
Serving notes
- Serve with chopsticks for a 'drill feeling'.
- Sprinkle extra gochugaru (chili flakes) for more tension.
- Present the chicken and cucumber strictly separated on the plate.