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Gochujang-Braised Chicken and Crispy Rice

Chicken braised in gochujang, served over rice crisped in the pan.
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

Ingredients

Chicken

  • 1 onion small, roughly chopped
  • 8 cloves garlic peeled
  • 6 cm ginger peeled, roughly chopped
  • 2 tbsp gochujang
  • 60 ml soy sauce
  • 2 tsp sugar
  • 1 tbsp mirin
  • 1 tbsp toasted sesame oil
  • 1 tsp black pepper freshly ground
  • 4 chicken legs

Crispy Rice

  • 240 ml rice short grained
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp mustard powder
  • 10 g butter unsalted
  • 2 tbsp vegetable oil
  • 500 ml chicken stock
  • 6 spring onions cut into 3cm pieces

Instructions

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