Source: Gochujang-Braised Chicken and Crispy Rice

Gochujang-Braised Chicken and Crispy Rice

Course Dinner
Cuisine Korean
Keyword Braised, Chicken, Gochujang, Rice
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 people


  • 1 onion small, peeled
  • 8 cloves garlic peeled
  • 6 cm ginger peeled
  • 2 tbsp gochujang
  • 60 ml soy sauce
  • 2 tsp sugar
  • 1 tbsp mirin
  • 1 tbsp toasted sesame oil
  • 1 tsp black pepper freshly ground
  • 240 ml rice short grained
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp mustard powder
  • 4 chicken legs
  • 10 g butter unsalted
  • 2 tbsp vegetable oil
  • 500 ml chicken stock
  • 6 spring onions cut into 3cm pieces


  1. Add the onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil and 1 tsp pepper to a small blender and blend until smooth.

  2. Cook the rice, drain and then toss in a bowl with the cumin, garlic powder and mustard powder:; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.

  3. Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45–55 minutes.

  4. Divide rice into 4 portions; form into ¾”-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.

  5. Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.

Shinigami · 8th May 2019 at 3:58 pm

5 stars
Very good

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