Gochujang Miso Chicken, Rice and Broth
Serves 1
Directions
- 1Dry roast onions, spring onion, garlic, shallots, and ginger in a pan until charred.
- 2Add gochujang and sesame oil and mix.
- 3Add water, soy sauce, and miso paste.
- 4Simmer with the lid on.
- 5Heat butter in a pot, add garlic, soy, and miso.
- 6Mix then add washed rice and water.
- 7Simmer with the lid ajar until liquid has evaporated and rice is fluffy.
- 8Mix together the gochujang, soy sauce, miso, honey & pepper.
- 9Add in the chicken, toss to coat.
- 10Cook in a non stick pan with the neutral oil both sides for 6-8 minutes.
- 11Add in the remaining sauce when the chicken is nearly done.
- 12Fry off the green beans & spring onion until charred.
- 13Serve the rice in a bowl, pour the broth through a sieve around it, top it off with the chicken, beans & spring onion.
- 14Garnish with sesame seeds, spring onion.
Ingredients
- 1 tbsp gochujang
- 2 tbsp soy sauce
- 1 tsp white shiro miso paste
- 2 tsp honey
- 0.25 tsp cracked black pepper
- 1 tbsp neutral oil
- 1 white onion finely chopped
- 1 spring onion roughly chopped
- 3 garlic cloves roughly chopped
- 1 shallots finely chopped
- 4 cm piece ginger roughly chopped
- 2 tsp gochujang
- 1 tsp sesame oil
- 2.5 cups water
- 2 tbsp soy sauce
- 1 tbsp white shiro miso paste
- 1 tbsp butter
- 2 garlic cloves finely chopped
- 1.5 tbsp soy sauce
- 1 tsp white shiro miso paste
- 1 cup white rice washed
- 1.5 cup water
- handful green beans
- 2 spring onions
- toasted sesame seeds
- spring onion finely chopped
Equipment
panpotknifespatulachopsticksspoontongs
Tips
- For convenience, this whole recipe uses almost the same ingredients across every element.
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