15 Minute Korean Rice Bowls For Your Busy WEEKNIGHT DINNER

hello from seoul let me guess you want to start cooking more at home but when you get home from work or school you're exhausted and you don't want to spend lots of time in the kitchen right same here but you know what if you invest just 15 minutes on this recipe you don't have to worry about your weeknight dinner lunch or even breakfast i guarantee it all right are you guys ready today we are making two types of bulgogi the iconic soy sauce marinated bulgogi and the spicy one both of them are super easy to make and really delicious and not only that you can actually make it in bulk and split it throughout the week so instead of ordering takeout please give them a try you won't regret it first let's start with classic bulgogi for this you will need ground beef green onion onion shiitake mushroom and chili peppers actually you can use any cut of beef but make sure it has enough fat in it because that will be more flavorful all right let's chop some green onion first to boost up the flavor we're gonna make some green onion oil with the white part and use the green part for garnish so please keep them separately like this next finely dice half an onion normally bulgogi is made with thinly sliced beef but today we're gonna be using ground beef to make a super simple version so if it's too chunky there might be some kind of imbalance in textures plus it's gonna take longer to cook and that's not our style right so make sure to finely dice it this time mushroom take two or three stocking mushrooms and finely chop them these bad boys are really important because they are like an umami bomb trust me whether you use it or not the taste will be totally different so do not miss a chance to have the best bulgogi of all time what there's no way to get this shiitake mushroom then try with button mushrooms still gonna be good lastly let's slice some chilies for garnish they're not only gonna make it more beautiful but they'll also give you some extra kick what you worry about the code brown situation then use bell peppers nobody would know now let's make a marinade in a small container add three tablespoons of soy sauce two tablespoons of sugar two tablespoons of mirin two and a half tablespoons of oyster sauce two tablespoons of minced garlic one tablespoon of toasted sesame oil and a few shakes of black pepper but if you have some courage to make it better with this msg you will earn the greatest bulgogi of all time and i'm pretty sure that you're gonna be like oh my god am i a genius i should open a restaurant or something do you think i'm joking we'll see now to a mixing bowl add the ground beef shiitake mushrooms marinate and give it a good mix normally when we say a marinade it needs to be kept in the fridge to develop the flavors but today we don't have to wait for a long time we can start right now so if you have someone in your family who's always hungry just like claire this recipe will be a good prescription all right let's get cooking in a wok or pan add two tablespoons of oil and heat it over medium high heat once it gets nice and hot add the white part of the green onions onion and stir them around for about three minutes here all the good flavors will come out into the oil and that's gonna take it to the next level once they start to go brown add in your beef and let them cook for about seven to eight minutes here make sure to break up the beef and keep stirring it and we want to make sure that most of the liquid has evaporated of course if you serve it right away it'll be so juicy and delicious but you can't keep that long in the fridge if there's a lot of liquid in your food they're gonna go bad so quickly so if you want to do meal prep with this or store it in the fridge for a few days to come make sure to evaporate as much liquid as possible if you don't take my advice and your precious bulgogi is gone i'm not responsible all right once the beef is cooked through turn the heat off and add some chili peppers green onions and half a tablespoon of toasted sesame oil now all you gotta do is give it a final mix that's it so simple right all right let's get some rice on a plate and top it off with our bulgogi and last but not least sprinkle on some green onions and toasted sesame seeds for information if you could add some salad greens broccoli or asparagus it will become more nutritious so feel free to add some all right it's done let's go to our taste tester wow it's gorgeous all the little things add a nice pop of color so beautiful cheers you can't go wrong with this oh my gosh it's so good I think it would be good to make rice balls and eat them. I think it would be good to put the leftovers in a taco or sandwich. Or I think it would be good to put the leftovers in a pan with rice and make fried rice. There are so many ways to use it. I only thought of three, but is it too much to say that there are tens of thousands of ways? It's so delicious that I don't have to hold back. But my subscribers like me to complain. I'm not lying. It's 10 times more delicious than putting kimchi in here. And for information, it doesn't always have to be made with pork. So if pork is not your thing, try it with chicken. They'll be fantastic. First, let's start with onion. Just like the first one, I'm going to be using half an onion. Again, since we're using ground meat, make sure it's nice and fine so that there's no imbalance in textures. And once that's done, finely mince a small knob of ginger. Here, some of you might say, Aaron, my wife hates ginger. What should I do? Don't worry about it. Just grate it. Then I'm pretty sure she'll say, Honey, why is it so delicious? Yeah, she'll never know. This time, green onion. Again, we're going to use the white part to stir-fry and the green part for garnish. So please put them into separate bowls. And last but not least, slice one or two chili peppers. Now, let's move on to the sauce. In a small container, add 4 tablespoons of Korean chili pepper flakes, 3 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of mirin, 2.5 tablespoons of oyster sauce, 2 tablespoons of minced garlic, 1 teaspoon of minced ginger, some black pepper, and a pinch of MSG, which is totally optional. Here, instead of chili pepper flakes, you could also use gochujang, Korean chili paste. But without gochujang, it will taste way better. Trust me, you won't regret it. All right, let's get cooking. In a wok or pan, add 1 tablespoon of oil and heat it over medium-high heat. Once it's heated, add the white part of the green onions, onion, and satay for about 3 minutes or until they start to go brown. And then, increase the heat to high, add the pork, and let it cook for about 3 to 4 minutes. At this point, some people might ask, Aaron, it doesn't need to be marinated. Are you sure about that? I'm so glad you brought that up. Unlike the first one, it can burn quite easily because of the chili flakes. That's why I didn't do it. Plus, the pork needs to be cooked for quite a while so that it can develop lots of umami. But if it's marinated, you can't cook enough because of chili flakes, right? So, please give it enough time to cook through. And then, add our lovely sauce and let it all cook together. Since the pork is cooked enough, it won't take that long. All you need to do is stir-fry it for about 3 minutes. That's it! Just like the first one, when most of the liquid has evaporated, turn the heat off and add some chili peppers and green onions. Last but not least, let's finish it off with half a tablespoon of toasted sesame oil. Alright, let's plate this up. Get some rice into a bowl or plate. And add a generous amount of our spicy bulgogi. And then, finish it off with some green onions and toasted sesame seeds. That's it! You wanna know how it tastes? Alright, let's call Claire. Claire? So pretty! Let's begin! Cheers! Wow! It's good. It's a different kind of fun. It's good. I'm surprised. I don't know if it's because of the ginger, but the taste of stir-fried spicy pork has changed to a more luxurious flavor. If you don't like pork, I think you'll like this one. It's that good. I highly recommend it. It's good. No matter how much I think about it, I have to choose between spicy bulgogi and stir-fried spicy pork. I can't tell if I like my mom or my dad more. If I choose one, I think I'll feel bad for the other kids. If I were to make a complaint again, it's right here. Bring the fried egg! Don't forget to serve it with fried egg! Enjoy! Let me guess. You're craving some Korean barbecue. Yes, we always are. But after work or school, you're exhausted, and you don't want to spend lots of time in the kitchen. Right? Same here! But don't worry about it. As always, with me, you will have one of the best Korean barbecue in under 15 minutes. All right. Are you guys ready? Let's get started! Today, we're going to be making a Korean barbecue rice bowl with this gochujang, the iconic Korean condiment. When you're in the mood for Korean barbecue, but you're super tired and hungry, this is going to be your perfect weeknight dinner. It's quick and easy and amazingly delicious, so you're going to love it so much. For this, you will need pork, green onion, garlic, and a bowl of hot rice. That's it! But no Korean barbecue is complete without lettuce wraps, so get yourself some lettuce. However, if I just serve as it is, it doesn't seem so cool, right? So to make my hungry bird happy, let's make a super simple Korean-style salad. What? You don't have lettuce in your fridge? Then, try it with our love, green onion. Maybe, that could be more delicious. All right. Let's start off with the vegetables. First, green onion. Slice some green onions and separate the whites and greens. And as always, we're going to use the white parts to flavor the oil and the green parts for garnish. So be super generous with this. Next, garlic. Smash three cloves of garlic and finely chop it. You want to make it much faster? Then, you can use this kind of pre-minced garlic. No problem at all. This time, let's prep our protein. Get yourself 600 grams of pork belly and cut it into nice bite-size pieces. But if there is any other protein that you want to use, bring them all. Beef, chicken, or even tofu, everything will go great with our beautiful gochujang sauce. Now, let's move on to the sauce. In a small container, add 2 tablespoons of gochujang, Korean chili paste, 1 tablespoon of Korean chili pepper flakes, 1 tablespoon of soy sauce, half a tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of corn syrup, 2 tablespoons of mirin, some black pepper, 1 tablespoon of water, 1 teaspoon of cornstarch, and give it a good mix. That's it. So simple, right? But if you want to make it more delicious, like restaurant quality, then bring that bad boy over here. Simply Korean. Oops. I was gonna say MSG, but that just slipped out of my mouth. But since that's a true story, let's talk about that a little bit. With this one book, you can cook more than 100 Korean dishes like a pro. I mean, you can bring Korean restaurant to your dining room. So don't forget to pre-order my book today. The link is in the description. Anyways, add a pinch of MSG and give it a good mix. But it's totally optional. Normally, just like bulgogi, this bad boy has to be marinated. But if we cook that way, it can burn quite easily because of the gochujang. So we're gonna sear the pork first to get it nice and crispy and stir-fry it with the sauce. Yes, this cooking method will not only give you the best result, but it will also cut down your cooking time. You're welcome. All right, let's get cooking. In a pan, add half a tablespoon of oil and heat it over high heat. Once it gets nice and hot, add the pork belly and cook for about four minutes or until golden brown and crispy. What? You have a tiny frying pan, so you're not so sure you can't cook it all at once? That's okay. You can do this in two batches. Maybe that could be more delicious. During this time, if you wipe off the oil, that'll be the biggest mistake in your life because when the fat meets our lovely garlic and green onion, they create an amazing flavor. Trust me, it's gonna give a ton of flavor that you're looking for. After 30 seconds to one minute, reduce the heat to medium-low and pour the sauce we made. Now, all we gotta do is stir it all together for about one to two minutes. That's it. So simple, right? I'm pretty sure even Claire can make this in under 15 minutes, which means you can do it faster. So, please give this a try. You won't regret it. When the pork is beautifully coated, add one teaspoon of toasted sesame oil and give it a little toss. And there you have it, our Korean barbecue pork. Now, it's time to make our salad. I'm using lettuce today, but as I said earlier, you could also use green onion, napa cabbage, salad mix, or something like that. So, as always, just use what you have. That's the best. Take some cleaned lettuce and tear all the leaves into bite-size pieces. Of course, you could use a knife, but if you tear them with a cool face, like this, people will think you're a Korean master chef. Yeah, that's the authentic five. So, try this little tip in front of your date. Trust me. They'll be like, why is he so handsome today? Yeah, that will happen to you. If not, sorry about that. I'm not responsible. thinly slice a quarter of an onion. Again, you could use it as it is, but if it's a big date night or something like that, that could be a disaster. So, to get rid of that strong taste, make sure you soak it in some cold water for about five minutes. Otherwise, both of you will suffer. You know what I mean. This time, let's make a dressing. In a small container, add one tablespoon of soy sauce, one and a half tablespoons of vinegar, half a tablespoon of sugar, one tablespoon of Korean chili pepper flakes, one tablespoon of toasted sesame oil, one tablespoon of fish sauce, and give it a good mix. Here, some of you might say, no way, I don't like fish sauce. That's too fishy. Don't worry about it. If you use it properly, it won't be fishy, but full of umami. So, just follow my lead. All right, put all the veggies into a mixing bowl. Add in your salad dressing, and just give it a nice little toss. For information, if you make this ahead, the lettuce will be completely wilted down, and they'll be ugly. So, please make sure you mix it right before serving. All right, everything is ready to go. Let's get some rice into a bowl. And on top of that, add a generous amount of our pork and some salad. That's it. But if you want to make it more beautiful, or you secretly bought a PlayStation, but your wife has no idea, then make sure you top it off with a soft boiled egg. Trust me, this will save your life. Last but not least, let's finish it off with some green onions and toasted sesame seeds. How does it look? It looks absolutely amazing, right? All right, let's go to our taste tester. Claire? Wow, looks amazing. So many good things here. I can't wait to try. Ready. Mmm. This sauce is so good. Mmm. One more time. Mmm. I knew it. Gochujang never betrays us. It's so good. Mmm. I can taste the strong flavor of gochujang. And it's salty and sweet at the same time. They go so well together. It's so good. It really brings out the flavor. Mmm. It's good. Come to think of it, I should have started with salad to stimulate my appetite. But that's okay. We can do it now. Let's try it. Oh. Mmm. It smells so good. Mmm. I can smell the sourness. Mmm. As soon as I eat this, I can taste the Korean barbecue. It's so good. Mmm. It's exactly what you get at a BBQ restaurant. Mmm. Actually, to fully enjoy Korean barbecue, we gotta try the lettuce wrap. But don't worry about it. We can try with those things. Put some onions on top. Put some chili peppers on top. And wrap it up like this. Cheers. Mmm. it tastes better when you eat it together. Mmm. But since it's a rice ball, I'll try everything with rice. Put a lot of rice. Put some lettuce. Ta-da. And then, on top of that, chili pepper. Cheers. Mmm. It's so good. I always say that rice is a must for wrap. It's so good. Wow. You want some, right? Hahaha. But it's mine. Mmm. It's so good. Isn't it cheating to put an egg in here? If I said, bring some egg, at the end of the video, you would've listened to me. I think it's a device to shut my mouth. I don't have anything to complain about today. Mmm. I think it would be better if there was a crispy fried egg in here. Hahaha. Bring some fried egg. I ate it. It's gone. The soft-boiled egg. Beef bulgogi. Pork bulgogi. Mountain bulgogi. Yes. We've been traveling around the bulgogi world. But we can't talk about bulgogi without chicken bulgogi. Alright. Are you guys ready? Let's get started. Today, we're gonna be making bulgogi, one of the most popular Korean dishes. Normally, it's made with beef or pork. But let's make it with chicken this time. But don't worry about it. It'll be quick and easy and super delicious. So it's gonna be your new favorite weeknight dinner. For this, you will need chicken, green onions, garlic, dried chilies, and a bowl of hot rice. That's it. So simple, right? But if there's only chicken bulgogi and rice, I might get killed by our taste tester. So with these bad boys, let's make a simple Korean side dish. Yeah. This is how married men survive. First, let's chop some green onions. As always, more green onion, more delicious. And if you wanna have some fancy bulgogi party on the weekend, then let me give you one pro tip. Get yourself some shredded green onions from a Korean grocery store and spread them out onto a plate like a blanket. And add your chicken bulgogi on top of that. Then people will think you're a Korean master chef. What? You wanna get these kind of tips more and more? I'm so glad you brought that up because I made it for you. With this one book, you can cook more than 100 Korean dishes like a pro. So don't forget to pre-order my book today. The link is in the description. And then, finely chop three cloves of garlic. If you wanna add lots and lots of garlic like real Koreans, then bring as much as you want because there's no such thing as too much garlic in Korea. So no problem at all. After that, get yourself 600 grams of boneless chicken thighs. Depending on your preference, you can remove the skin or just leave it on. But to save my ass, let me remove it this time because that can provoke Claire to anger. I know chicken skin is so delicious but if you're a married man, listen, we have one life to live. Now, let's make the sauce. To a small container, add two tablespoons of soy sauce, one and a half tablespoons of oyster sauce, one tablespoon of sugar, one tablespoon of corn syrup, two tablespoons of mirin, half a teaspoon of dark soy sauce, half a tablespoon of corn starch or potato starch, some black pepper, minced garlic, and give it a good mix. For information, this dark soy sauce is not an essential ingredient in Korean cuisine but that's gonna make your dish look a lot more gorgeous just like a restaurant version. So I want you to give this a try. It'll be so worth it. Last but not least, add one or two dried chilies. These bad boys will add a nice spicy kick to it so you're gonna love it so much. FYI, I'm using Vietnamese dried chilies but you can also use other dried chilies like pepperoncino or Thai chilies so just use what you have. That's the best. Alright, it's cooking time. To a large pan, add one tablespoon of oil and heat it over medium-high heat. Once it gets nice and hot, add in your chicken and let it cook for about six to seven minutes. For information, if you didn't remove the chicken skin, you can skip the oil but place your chicken skin side down. Once it gets a little bit of color, add the white parts of the green onions and saute for 30 seconds but as you can see, I totally forgot. Sorry about that but don't worry about it. It should be alright. Once you can smell the amazing aroma of green onions, reduce the heat to medium and pour the sauce we made. Now, all we gotta do is stir-fry all together for about one to two minutes or until the chicken is nicely coated. Normally, when we make bulgogi, we marinate the meat and just heat the pan or grill but if you cook them with a liquid like this, you can reduce the cooking time and you don't have to worry about your chicken being undercooked. Yes, that's right. It's the perfect recipe for weeknight dinners. Nah, you're welcome. Once the sauce is thickened and the chicken looks beautiful, turn the heat off and drizzle with one teaspoon of toasted sesame oil and then give it a little toss and set them aside. That's it. So simple, right? This time, let's make a quick and easy Korean side dish called gochu-muchim. For this, I'm gonna be using 200 grams of oigochu which is literally translated as cucumber chilies. As you might guess from its name, it's not spicy at all and it has a lot of moisture just like cucumbers so it's gonna be great for salads. What? You can't get these? Don't worry about it. You can replace them with cucumbers or bell peppers. No problem at all. Alright, let's cut them into nice bite-sized pieces. Although they are mild, sometimes you can get some aliens so if you don't wanna call my name with the f-word in the bathroom the next day, make sure to shake the seeds out. This little detail will save your ass. Now, let's move on to the salad dressing. In a bowl, add two and a half tablespoons of doenjang, Korean soybean paste, one tablespoon of Korean chili pepper flakes, half a tablespoon of minced garlic, two tablespoons of corn syrup, one tablespoon of toasted sesame oil and give it a good mix. If you use a small bowl like me, they can drive you crazy so I hope you guys use a large bowl. Once it's well combined, all you have left is pour it over the chili peppers and give it a nice little toss. It's basically done now but if you don't mind putting a little bit more effort and you wanna make it more fancy then finish it off with half a tablespoon of ground sesame seeds. Trust me, if you grind them up like this, you will get like five times more intense nutty flavor. Alright, it's time to assemble. Let's get some rice into a bowl and add a generous amount of our chicken bulgogi and then add some salad on the side and finish it off with our love green onion and toasted sesame seeds. How was it? Couldn't be any easier, right? But if it's your wife's birthday or anniversary, garnish with some sliced red chilies. See? Even more gorgeous, right? Alright, let's see how it tastes. Wow! Looks beautiful! It kinda reminds me of Kung Pao Chicken or Teriyaki Chicken? I don't know. Anyways, looks super delicious. Let's try! Cheers! So nice and crisp. It's calling my name. Oh my god! What is this sauce? Ready? Mmm! The taste I know! The familiar taste! The delicious taste! Mmm! It's good! Mmm! It's a familiar taste to everyone. It's a taste can easily get used to. It's salty and a little sweet with a hint of heat. And most importantly, the sauce is perfect. Let's try with rice! Rice! I'm gonna make power with this. Rice! Chicken! So ready for this. Cheers! Mmm! Okay! Mmm! Oh my gosh! Cheers! Mmm! You're trying to make a weeknight meal for yourself or your family. But that was not easy when you get home from a busy day. So everyone's eating the same takeout or instant noodles over and over. But don't worry about it. With me, you will have one of the simplest but the most delicious chicken rice bowls in under 15 minutes. All right. Are you guys ready? Let's get started! Today, we're gonna be making a Korean spicy chicken rice bowl. Yes, that's right. We're gonna put some fire chicken over the rice, which is kind of like this guy's ancestor. But don't worry about it. It's not gonna be that ridiculously spicy. It's gonna be spicy good and super addictive. So don't be afraid before you try it. For this, you will need some chicken, green onions, garlic, and a bowl of hot rice. That's it. So simple, right? But if there's only rice and fire chicken, I'm pretty sure you'll feel like something is missing. So let's get some cucumber and make a simple Korean side dish. Trust me. Besides the flavor, it's gonna make it more pretty. All right. Let's start off with our love, green onion. Since we're gonna be using it just for garnish, you don't need a lot. But I definitely recommend using them because they're gonna add some freshness and vibrant color to your dish. Next, garlic. Take two cloves of garlic and finely chop them. For this chicken rice bowl, we don't need many vegetables but a few cloves of garlic. Seriously, that's it. But if you wanna add more veggies, just like other chicken dishes, then I would recommend you cook them separately and put them over the rice because if you cook them all together, a lot of juice will come out and you can't get that iconic fiery red sauce. Trust me, you're not gonna like that. Once you're done that, get yourself 600 grams of chicken thighs. Depending on your preference, you can remove the skin or leave it on but make sure to trim off any excess fat and then cut them into nice bite-sized pieces. Here, of course, you could also use chicken breast but you know, the fat from chicken thighs will make it more flavorful. So if it's your first time to try this dish, just follow my lead. Next time, you can get more adventurous. Now, let's move on to the sauce. For fire chicken, we're gonna be using two types of chili flakes. Regular Korean chili pepper flakes and extra spicy one, aka cheongyang gochugaru. What? You can't handle spicy stuff? So you feel like you're gonna have a cold brown situation because of this? Then, instead of that extra spicy one, just use regular Korean chili pepper flakes. That should be alright. I don't want you to call my name with effort in the bathroom the next day. In a small container, add 3 tablespoons of extra spicy Korean chili pepper flakes, 2 tablespoons of regular Korean chili pepper flakes, 1 and a half tablespoons of sugar, 1 tablespoon of chicken bouillon powder, 1 tablespoon of dashida, Korean beef stock powder, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of mirin, 4 tablespoons of corn syrup, minced garlic, a quarter teaspoon of black pepper, 2 tablespoons of Sprite, and give it a good mix. Here, some of you might ask, Aaron, why do you add soda to your food? That's weird. I'm so glad you brought that up. Unlike regular sugar, this is gonna add a much lighter and more refreshing taste to it. So if this is something you haven't tried before, please give it a shot. Trust me. Something magical will happen to you. Alright, we're set. Let's get cooking. Get yourself a large wok or pan. And add 1 tablespoon of oil and heat it over medium-high heat. Once it gets nice and hot, add all the chicken and cook for about 7 minutes or until the chicken is cooked through. When the chicken gets golden brown and crispy, reduce the heat to medium and pour the sauce we made. Now, all we gotta do is mix everything together and let them cook for about 3 minutes. That's it. So simple, right? For information, if you wanna add some charred flavor, then increase the heat to high and show me your wok skill. But if you think your kitchen is gonna become a haunted house with fire sauce because of your wok skill, then hit them with a blowtorch. Don't worry about it. Still gonna be good. Alright, the chicken is ready to go. Remove it from the heat and let's make some Korean cucumber salad. First, take a cucumber and cut off the ends because they do have kind of a bitter taste. And then, cut it into quarter-inch thick slices. If it's too thin, when you mix it with the dressing, a lot of water will come out and that will become too soggy. So make sure it's not too thin, not too thick. And if you have some onions lying around, slice a quarter of an onion into thin strips. What? You're not a big fan of raw onions? Because they are too strong? Then soak it in cold water for about 5 minutes. That strong onion flavor will go away and you'll be left with the pleasant sweetness of the onion. And while that's going, grind 1 tablespoon of toasted sesame seeds with a mortar and pestle. Actually, you don't have to do this. But if you grind them up like this, they're gonna add more beautiful nutty flavor to your salad. Trust me. This little detail will help you get more brownie points from your wife. What are you doing? Take some notes. Now, let's make a salad dressing. To a small container, add 1 1⁄2 tablespoons of vinegar, 1 tablespoon of sugar, 1 tablespoon of toasted sesame oil, ground sesame seeds, 1⁄2 tablespoon of minced garlic, and 1⁄2 teaspoon of salt and give it a good stir. Normally, when we have this with rice, we add 1 1⁄2 tablespoons of Korean chili pepper flakes. But since we have chicken that's covered with an enormous amount of chili pepper flakes, let's just use 1 teaspoon just for a tiny bit of a kick. Now, add the drained onion into a bowl of cucumber. And then, add the salad dressing and toss together. Here, you're not rubbing it or squeezing it. It's not your laundry. All you gotta do is just give it a nice little toss. That's it. And once everything is evenly coated, grab a piece of cucumber and taste it. And add more salt if it's needed. All right. Finally, we are ready to assemble. Let's get some rice into a bowl and add a generous amount of our fire chicken. And then, add some cucumber salad to the side and finish it off with our love green onion and toasted sesame seeds. How does it look? It looks absolutely delicious, right? All right. Let's call our taste tester. Claire? Ooh! It looks fantastic. Mm! I cannot wait to try. I know today's hero is bulgak, but let's try the cucumber first because it smells wonderful. Cheers! Mm! It's delicious. It's full of moisture. It's so refreshing. It's so refreshing with the scent of cucumber and the savory taste from the sesame oil. It's so delicious. Mm! It's perfect. I can't wait to try. Let's try the body now. I love the shiny and glossy skin. It looks so good. Cheers! Mm! Oh, it's spicy. Mm! It's spicy. Compared to the chicken ribs or the chicken soup that we usually eat, this is much spicier. It's good. The kick is stronger. But it's not like it's going to kill you. It's a little bit of a tongue. Good job. Good job. Good job. Since it's a rice ball, I'm going to try it with rice. On top of the white rice. On top of the red chicken. You can't miss this green onion. I can't wait to try it. Let's try it. Wow, the sauce and the rice go really well together. It's art. It's delicious. At first, I thought it was a little too much because there was a lot of sauce. But when I eat it with rice, it's a perfect balance in my mouth. People who can't eat spicy food should eat more rice than usual. The more you eat, the more spicy you feel in your mouth. I think I'm getting rid of my stress. I don't know if it's a painful spicy taste or a pleasant spicy taste. You'll find out tomorrow. I'll let you know. No, no, no. I'm joking. What are you?