Gochujang Miso Chicken, Rice and Broth

Serves 1
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Directions

  1. 1Dry roast onions, spring onion, garlic, shallots, and ginger in a pan until charred.
  2. 2Add gochujang and sesame oil and mix.
  3. 3Add water, soy sauce, and miso paste.
  4. 4Simmer with the lid on.
  5. 5Heat butter in a pot, add garlic, soy, and miso.
  6. 6Mix then add washed rice and water.
  7. 7Simmer with the lid ajar until liquid has evaporated and rice is fluffy.
  8. 8Mix together the gochujang, soy sauce, miso, honey & pepper.
  9. 9Add in the chicken, toss to coat.
  10. 10Cook in a non stick pan with the neutral oil both sides for 6-8 minutes.
  11. 11Add in the remaining sauce when the chicken is nearly done.
  12. 12Fry off the green beans & spring onion until charred.
  13. 13Serve the rice in a bowl, pour the broth through a sieve around it, top it off with the chicken, beans & spring onion.
  14. 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.