Kimchi Chicken Pepper Rice from Pepper Lunch features tender chicken, spicy kimchi, and fresh green peppers served sizzling over fragrant, perfectly cooked rice, delivering a bold, savory flavor with a satisfying mix of tender and crispy textures.
Equipments
- Sizzling hot plate (iron plate)
- Rice cooker
- Knife
- Cutting board
- Mixing bowl
- Tongs or spatula
- Measuring cups and spoons
- Serving spoon
Ingredients
- 1 cup uncooked short-grain rice
- 1/2 lb (225g) boneless, skinless chicken thigh
- 1/2 cup napa cabbage kimchi
- 1/2 cup green bell pepper
- 1/4 cup corn kernels
- 2 tablespoons unsalted butter
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1 green onion
- 1 tablespoon neutral cooking oil
Using short-grain rice is essential as it provides the perfect sticky texture that holds well on the sizzling iron plate. Boneless, skinless chicken thigh is preferred for its tenderness and ability to absorb flavors from the kimchi and sauces. Fresh green bell pepper and napa cabbage kimchi contribute to the bold, spicy, and savory flavor profile that defines this dish. Carefully measuring soy sauce, oyster sauce, sesame oil, and black pepper ensures a balanced taste without overpowering the ingredients. Your copycat Kimchi Chicken Pepper Rice from Pepper Lunch will deliver an authentic mix of tender chicken, spicy kimchi, and crisp vegetables sizzling over fragrant rice.
Instructions
- Cook the rice in the rice cooker.
- Cut chicken thigh into bite-sized pieces.
- Slice green bell pepper and green onion.
- Chop kimchi into small pieces.
- In a mixing bowl, combine chicken with soy sauce, oyster sauce, and black pepper.
- Preheat the sizzling hot plate until very hot.
- Add butter and neutral cooking oil to the hot plate.
- Spread cooked rice evenly on the hot plate.
- Place marinated chicken pieces on top of the rice.
- Add chopped kimchi, green bell pepper, corn kernels, and green onion over the chicken and rice.
- Drizzle sesame oil over the ingredients.
- Cook for 3-5 minutes, letting the rice crisp up on the bottom.
- Stir and mix all ingredients together using tongs or a spatula.
- Cook for an additional 2-3 minutes until chicken is fully cooked.
- Serve hot using a serving spoon.
Substitution
Kimchi Chicken Pepper Rice from Pepper Lunch copycat menu combines tender chicken, spicy kimchi, and fresh green peppers served on a sizzling hot plate with perfectly cooked short-grain rice. If you don't have napa cabbage kimchi, you can substitute with other types of kimchi or even fermented vegetables to maintain the tangy, spicy flavor profile. Using chicken breast instead of thigh is possible but may result in a less juicy texture, so marinating the chicken beforehand can help retain moisture. If a sizzling hot plate isn't available, a heavy skillet or cast iron pan works well to achieve a similar crispy rice effect. Measuring ingredients precisely and using a rice cooker will ensure the rice is fluffy and evenly cooked, critical for authentic texture and taste.
Tips
Make sure your sizzling hot plate is properly preheated to achieve the signature crispy rice texture without sticking. When marinating the chicken, evenly coat each piece to enhance its flavor and tenderness throughout cooking. Use a sturdy spatula or tongs to stir the hot ingredients gently, preserving the shape of the chicken and vegetables while blending flavors. You'll get the best results if you serve Kimchi Chicken Pepper Rice immediately to enjoy its contrast of crispy rice and tender, spicy toppings.
Nutritions
Kimchi Chicken Pepper Rice provides a nutrient-dense meal rich in protein from the chicken thigh, supporting muscle repair and growth. The kimchi contributes probiotics and vitamins A and C, promoting gut health and immune function. Green bell peppers add antioxidants and dietary fiber, aiding digestion and reducing inflammation. Your meal also benefits from the healthy fats in sesame oil and butter, enhancing nutrient absorption and flavor.
Storage
Store Kimchi Chicken Pepper Rice in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. To reheat, use a microwave or sizzling hot plate, stirring occasionally to evenly distribute heat and restore the crispy texture of the rice. Your leftovers will stay flavorful for up to 3 days when properly stored.
Variation or Alternatives
You can substitute chicken thigh with boneless chicken breast for a leaner option, though it may be less juicy. Swap napa cabbage kimchi for radish kimchi to add a crunchier texture and a slightly different tangy flavor. Instead of green bell pepper, try using shishito peppers or jalapenos for added heat and a smoky note. Consider adding a soft fried egg on top to enhance richness and create a creamier texture when mixed with the spicy kimchi and savory rice.
Allergies
Your Kimchi Chicken Pepper Rice may trigger allergic reactions in individuals sensitive to soy or shellfish, as it contains soy sauce and oyster sauce, both common allergens. Sesame oil also poses a potential allergen risk for those with sesame allergies. Check ingredient labels carefully and consult with your healthcare provider if you have known food sensitivities.
Why this recipe?
Kimchi Chicken Pepper Rice from Pepper Lunch restaurant combines spicy, tangy kimchi with tender, marinated chicken and sizzling hot rice, delivering a flavorful, comforting meal that appeals to fans of Korean-inspired cuisine. The dish's unique blend of textures and bold flavors creates a satisfying and aromatic experience that keeps customers coming back. Making the copycat version allows you to customize spice levels, incorporate fresh ingredients, and enjoy the dish anytime without waiting in line. Your homemade Kimchi Chicken Pepper Rice can match the restaurant's delicious taste while offering the satisfaction of cooking a beloved favorite at home.