Gochujang Chicken & Rice
Gochujang Chicken & Rice
Ingredients
For the Gochujang Broth
- 2 tablespoons gochujang
- 300 ml coconut milk
- 2 garlic cloves
- 1/2 chicken stock cube
- 1 teaspoon smoked paprika powder
- 2 teaspoons brown sugar
- small knob butter, as needed
For the Chicken
- 4 large chicken thighs
- salt, as needed
- pepper, as needed
- 4 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon mirin
- 2 tablespoons honey
- 1 tablespoon brown sugar
To Serve
- rice, cooked, as needed
- green onions, for garnish
- fried onions, for garnish
Instructions
- 1
Season the chicken thighs generously with salt and pepper on both sides. Heat a large pan over medium heat and fry the chicken thighs until a nice golden-brown crust has formed on both sides, about 5-7 minutes per side.
⏱️ 14 min
- 2
While the chicken is still in the pan, add the soy sauce, 2 tablespoons of water, mirin, honey, and 1 tablespoon of brown sugar. Let the sauce simmer and reduce, coating the chicken in a sticky glaze. Continue cooking for another 3-5 minutes, turning the chicken occasionally to ensure even coating.
⏱️ 5 min
- 3
Remove the glazed chicken from the pan and place it on a cutting board. Let it rest for at least 5 minutes before slicing.
⏱️ 5 min
- 4
While the chicken rests, prepare the gochujang broth. In a bowl or blender, combine the gochujang, coconut milk, garlic cloves, 1/2 chicken stock cube, 1 teaspoon of smoked paprika powder, and 2 teaspoons of brown sugar. Blend until the mixture is smooth.
⏱️ 5 min
- 5
In a small saucepan, heat the blended gochujang broth with a small knob of butter over medium-low heat until it is hot, but not boiling. Stir occasionally to prevent scorching.
⏱️ 5 min
- 6
For the curled green onions, thinly slice the green onions lengthwise. Place them in a bowl of ice water for 10 minutes to allow them to curl up.
⏱️ 10 min
- 7
To serve, place a portion of cooked rice in a bowl. Slice the rested chicken thighs and arrange them on top of the rice. Carefully spoon the hot gochujang broth around the chicken and rice.
⏱️ 3 min
- 8
Garnish with fried onions and the curled green onions. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Chicken & Rice
For the Gochujang Broth
- 2 tablespoons gochujang
- 300 ml coconut milk
- 2 garlic cloves
- 1/2 chicken stock cube
- 1 teaspoon smoked paprika powder
- 2 teaspoons brown sugar
- small knob butter, as needed
For the Chicken
- 4 large chicken thighs
- salt, as needed
- pepper, as needed
- 4 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon mirin
- 2 tablespoons honey
- 1 tablespoon brown sugar
To Serve
- rice, cooked, as needed
- green onions, for garnish
- fried onions, for garnish
Instructions
- 1
Season the chicken thighs generously with salt and pepper on both sides. Heat a large pan over medium heat and fry the chicken thighs until a nice golden-brown crust has formed on both sides, about 5-7 minutes per side.
⏱️ 14 min - 2
While the chicken is still in the pan, add the soy sauce, 2 tablespoons of water, mirin, honey, and 1 tablespoon of brown sugar. Let the sauce simmer and reduce, coating the chicken in a sticky glaze. Continue cooking for another 3-5 minutes, turning the chicken occasionally to ensure even coating.
⏱️ 5 min - 3
Remove the glazed chicken from the pan and place it on a cutting board. Let it rest for at least 5 minutes before slicing.
⏱️ 5 min - 4
While the chicken rests, prepare the gochujang broth. In a bowl or blender, combine the gochujang, coconut milk, garlic cloves, 1/2 chicken stock cube, 1 teaspoon of smoked paprika powder, and 2 teaspoons of brown sugar. Blend until the mixture is smooth.
⏱️ 5 min - 5
In a small saucepan, heat the blended gochujang broth with a small knob of butter over medium-low heat until it is hot, but not boiling. Stir occasionally to prevent scorching.
⏱️ 5 min - 6
For the curled green onions, thinly slice the green onions lengthwise. Place them in a bowl of ice water for 10 minutes to allow them to curl up.
⏱️ 10 min - 7
To serve, place a portion of cooked rice in a bowl. Slice the rested chicken thighs and arrange them on top of the rice. Carefully spoon the hot gochujang broth around the chicken and rice.
⏱️ 3 min - 8
Garnish with fried onions and the curled green onions. Serve immediately and enjoy!
⏱️ 3 min