300 gchicken breasts, cut into small pieces
½ cupTops soy sauce
¼ cupTops sugar
¼ cupgarlic, minced Cooking for Fun black pepper, to taste
200 gcarrots. julienned
200 gcucumber julienned
200 gspinach
200 gbean sprout
2 cupsCooking for Fun rice
3 tbspOttogi Vegetable Rice Friend (for seasoning on rice)
¼ cupgochujang, Chilli bean paste
4 pcsCooking for Fun eggs
¼ cupchopped 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.