300 g chicken breasts, cut into small pieces
½ cup Tops soy sauce
¼ cup Tops sugar
¼ cup garlic, minced Cooking for Fun black pepper, to taste
200 g carrots. julienned
200 g cucumber julienned
200 g spinach
200 g bean sprout
2 cups Cooking for Fun rice
3 tbsp Ottogi Vegetable Rice Friend (for seasoning on rice)
¼ cup gochujang, Chilli bean paste
4 pcs Cooking for Fun eggs
¼ cup chopped spring onion


  1. Marinate chicken with soy sauce, garlic and sugar add pepper for 1 hour.
  2. Mix carrot with salt set aside for 5 minutes and rinse. Do the same as cucumber.
  3. In a frying pan, stir fry marinated chicken until cooked and keep warm. Then sauté spinach and bean sprout with salt and sesame oil.
  4. Put rice in hot stone bowl. Arrange cooked chicken, vegetable around the rice. Put gochujang and raw egg yolk in the middle. Sprinkle with Ottogi vegetable rice friend.