Korean Chicken Brothy Rice
Korean Chicken Brothy Rice
Ingredients
For the Chicken
- 3 chicken thighs
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/2 shallot, diced
For the Broth
- 300-400 ml bone broth
- 2 lime/kefir leaves, torn
- 1 inch ginger, knob, cut into thin sticks
For the Herb Salad
- 1 handful coriander, equal mix
- 1 handful Thai basil, equal mix
- 1 handful mint, equal mix
- 1/2 shallot, remaining half, thinly sliced
- 1 tablespoon chives, chopped
- 1 tablespoon olive oil, as needed
For Serving and Garnish
- 4 servings white jasmine rice, cooked
- 1 tablespoon spring onion greens, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the chicken thighs with gochujang, soy sauce, dark soy sauce, mirin, rice wine vinegar, brown sugar, sesame oil, and the diced half of the shallot. Mix well to ensure the chicken is fully coated. Set aside.
⏱️ 5 min
- 2
In a small saucepan, bring the bone broth to a light simmer over medium heat. Add the torn lime/kefir leaves and the ginger sticks to the simmering broth. Allow it to infuse while you cook the chicken.
⏱️ 10 min
- 3
Heat a large pan over medium-high heat. Add the marinated chicken thighs and fry until cooked through and nicely caramelized on both sides, about 5-7 minutes per side, depending on thickness.
⏱️ 15 min
- 4
While the chicken is cooking, prepare the herb salad. In a separate bowl, combine equal parts of fresh coriander, Thai basil, mint, the remaining half of the thinly sliced shallot, and chopped chives. Drizzle with olive oil and gently toss to bring the salad together.
⏱️ 5 min
- 5
Once the chicken is cooked and the broth has infused with the ginger and lime, it's time to assemble. Serve the cooked chicken alongside portions of white jasmine rice. Ladle the infused broth over the rice and chicken.
⏱️ 2 min
- 6
Top each serving with a generous amount of the fresh herb salad. Garnish with sliced spring onion greens and a sprinkle of sesame seeds. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Chicken Brothy Rice
For the Chicken
- 3 chicken thighs
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/2 shallot, diced
For the Broth
- 300-400 ml bone broth
- 2 lime/kefir leaves, torn
- 1 inch ginger, knob, cut into thin sticks
For the Herb Salad
- 1 handful coriander, equal mix
- 1 handful Thai basil, equal mix
- 1 handful mint, equal mix
- 1/2 shallot, remaining half, thinly sliced
- 1 tablespoon chives, chopped
- 1 tablespoon olive oil, as needed
For Serving and Garnish
- 4 servings white jasmine rice, cooked
- 1 tablespoon spring onion greens, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the chicken thighs with gochujang, soy sauce, dark soy sauce, mirin, rice wine vinegar, brown sugar, sesame oil, and the diced half of the shallot. Mix well to ensure the chicken is fully coated. Set aside.
⏱️ 5 min - 2
In a small saucepan, bring the bone broth to a light simmer over medium heat. Add the torn lime/kefir leaves and the ginger sticks to the simmering broth. Allow it to infuse while you cook the chicken.
⏱️ 10 min - 3
Heat a large pan over medium-high heat. Add the marinated chicken thighs and fry until cooked through and nicely caramelized on both sides, about 5-7 minutes per side, depending on thickness.
⏱️ 15 min - 4
While the chicken is cooking, prepare the herb salad. In a separate bowl, combine equal parts of fresh coriander, Thai basil, mint, the remaining half of the thinly sliced shallot, and chopped chives. Drizzle with olive oil and gently toss to bring the salad together.
⏱️ 5 min - 5
Once the chicken is cooked and the broth has infused with the ginger and lime, it's time to assemble. Serve the cooked chicken alongside portions of white jasmine rice. Ladle the infused broth over the rice and chicken.
⏱️ 2 min - 6
Top each serving with a generous amount of the fresh herb salad. Garnish with sliced spring onion greens and a sprinkle of sesame seeds. Serve immediately and enjoy!
⏱️ 3 min