Ulchi Fire & Shield Chicken
Based on:
TypeMain course
Serves4 people
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
- 750 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
- 4 garlic cloves, minced
- 1 tbsp honey
- 1 cucumber
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 spring onion, sliced
- salt and pepper
- 350 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.