Buldak Gimbap

1. Rinse the short-grain white rice thoroughly until the water runs clear. Cook the short-grain white rice with water in a rice cooker or pot. Once cooked, let it rest for 10 minutes, then transfer to a large bowl and season with 10g sesame oil and 3g salt. Mix gently and set aside to cool slightly.

2. Prepare the buldak marinade: In a bowl, combine gochujang, gochugaru, 15g soy sauce, 10g sugar, garlic, 5g sesame oil, black pepper, and rice syrup. Mix well.

3. Cut the chicken thigh into thin strips or bite-sized pieces. Add the chicken thigh to the marinade from step 2 and mix thoroughly. Let it marinate for at least 15 minutes.