One Pot Gochujang Chicken Rice

30 mins
Serves 2
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Directions

  1. 1Rinse the rice and add it to a saucepan along with the chicken.
  2. 2Rinse the rice and add it to a saucepan along with the chicken.
  3. 3Rinse the rice and add it to a saucepan along with the chicken.
  4. 4Whisk together the stock, gochujang paste, soy sauce, sesame oil, and vinegar.
  5. 5Whisk together the stock, gochujang paste, soy sauce, sesame oil, and vinegar.
  6. 6Whisk together the stock, gochujang paste, soy sauce, sesame oil, and vinegar.
  7. 7Pour the whisked mixture over the rice and chicken.
  8. 8Pour the whisked mixture over the rice and chicken.
  9. 9Pour the whisked mixture over the rice and chicken.
  10. 10Grate the garlic and finely chop the ginger, then add them to the pot.
  11. 11Grate the garlic and finely chop the ginger, then add them to the pot.
  12. 12Grate the garlic and finely chop the ginger, then add them to the pot.
  13. 13Stir everything together and bring to a boil over medium-high heat.
  14. 14Stir everything together and bring to a boil over medium-high heat.
  15. 15Stir everything together and bring to a boil over medium-high heat.
  16. 16Cover the pot, reduce the heat to medium, and cook for 8-10 minutes until the rice has absorbed most of the stock.
  17. 17Cover the pot, reduce the heat to medium, and cook for 8-10 minutes until the rice has absorbed most of the stock.
  18. 18Cover the pot, reduce the heat to medium, and cook for 8-10 minutes until the rice has absorbed most of the stock.
  19. 19Reduce the heat to super low and continue cooking for 20-25 minutes until the chicken is cooked through and the rice is tender.
  20. 20Reduce the heat to super low and continue cooking for 20-25 minutes until the chicken is cooked through and the rice is tender.
  21. 21Reduce the heat to super low and continue cooking for 20-25 minutes until the chicken is cooked through and the rice is tender.
  22. 22Remove the chicken from the pan.
  23. 23Remove the chicken from the pan.
  24. 24Remove the chicken from the pan.
  25. 25Add half of the finely chopped spring onions to the rice and mix with a fork to separate the rice.
  26. 26Add half of the finely chopped spring onions to the rice and mix with a fork to separate the rice.
  27. 27Add half of the finely chopped spring onions to the rice and mix with a fork to separate the rice.
  28. 28Slice the cooked chicken.
  29. 29Slice the cooked chicken.
  30. 30Slice the cooked chicken.
  31. 31Serve the sliced chicken with bowls of rice.
  32. 32Serve the sliced chicken with bowls of rice.
  33. 33Serve the sliced chicken with bowls of rice.
  34. 34Garnish with the remaining spring onions, sesame seeds, and a zig-zag of Sriracha mayo.
  35. 35Garnish with the remaining spring onions, sesame seeds, and a zig-zag of Sriracha mayo.
  36. 36Garnish with the remaining spring onions, sesame seeds, and a zig-zag of Sriracha mayo.

Ingredients

  • 300 g Basmati rice
  • 300 g Basmati rice
  • 300 g Basmati rice
  • 500 ml hot chicken/veg stock (1 cube)
  • 500 ml hot chicken/veg stock (1 cube)
  • 500 ml hot chicken/veg stock (1 cube)
  • 2 tbsp gochujang paste
  • 2 tbsp gochujang paste
  • 2 tbsp gochujang paste
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 tsp white wine vinegar
  • 2 tsp white wine vinegar
  • 2 tsp white wine vinegar
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 4 chicken thigh fillets
  • 4 chicken thigh fillets
  • 4 chicken thigh fillets
  • 4 finely chopped spring onions
  • 4 finely chopped spring onions
  • 4 finely chopped spring onions
  • 2 tsp sesame seeds
  • 2 tsp sesame seeds
  • 2 tsp sesame seeds
  • Sriracha mayo
  • Sriracha mayo
  • Sriracha mayo

Equipment

saucepanwhiskmicroplane graterknifechopping boardbowl

Tips

  • For a spicier dish, use 2 tbsp of gochujang paste; for a milder flavor, use 1 tbsp and adjust soy sauce after cooking.