Gochujang Miso Chicken, Broth and Rice

Serves 1
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Directions

  1. 1Dry roast onion, spring onion, garlic, shallots and ginger until charred for the broth.
  2. 2Add gochujang and sesame oil to the dry roasted ingredients and mix until combined.
  3. 3Pour in water, soy sauce and miso paste, then let it simmer with the lid on while preparing the rice.
  4. 4Heat butter in a pot, add garlic, soy sauce and miso paste, then mix.
  5. 5Add washed rice and water to the pot and simmer with the lid ajar until the liquid has evaporated and the rice is fluffy.
  6. 6Mix gochujang, soy sauce, miso, honey and pepper in a bowl to make the chicken marinade.
  7. 7Add chicken to the marinade, toss to coat, then cook in a non-stick pan with neutral oil for 6-8 minutes per side.
  8. 8Add remaining marinade sauce to the chicken when it is nearly done cooking.
  9. 9In the same pan, fry green beans and spring onion until charred, adding more oil if needed.
  10. 10Serve the rice in a bowl, pour the broth through a sieve around it, and top with chicken, green beans, and spring onion.
  11. 11Garnish with toasted sesame seeds and finely chopped spring onion.

Ingredients

  • 1 tablespoon gochujang
  • 2 tablespoons soy sauce
  • 1 teaspoon white shiro miso paste
  • 2 teaspoons honey
  • 0.25 teaspoon cracked black pepper
  • 1 tablespoon neutral oil
  • 1 white onion
  • 1 spring onion
  • 3 garlic cloves
  • 1 shallots
  • 4 cm piece ginger
  • 2 teaspoons gochujang
  • 1 teaspoon sesame oil
  • 2.5 cups water
  • 2 tablespoons soy sauce
  • 1 tablespoon white shiro miso paste
  • 1 tablespoon butter
  • 2 garlic cloves
  • 1.5 tablespoon soy sauce
  • 1 teaspoon white shiro miso paste
  • 1 cup white rice, washed
  • 1.5 cup water
  • 1 handful green beans
  • 2 spring onions
  • toasted sesame seeds
  • spring onion, finely chopped

Equipment

panlidpotnon-stick pansievebowl