Description

Make the perfect one pot gochujang chicken and rice recipe with this step-by-step guide. Fluffy rice, crispy chicken, and bold flavor in one dish.

Ingredients

Scale

4 dried shiitake mushrooms
4 skin-on chicken thighs, bones removed (approximately 600g or 1 lb 5 oz)
3 eggs
⅛ tsp ground white pepper
2 tbsp vegetable oil
⅓ cup kimchi and its juice
about 2 cups chicken stock
2 cups jasmine rice
finely sliced spring onion (scallions), for serving
Marinade:
2 tbsp gochujang
2 tbsp soy sauce
1 tbsp mirin
3 cloves garlic, finely chopped
1 tbsp ginger, finely grated
2 tsp sweet dark soy sauce

Instructions

To begin, soak the dried shiitake mushrooms in ½ cup of hot water for 15 minutes to soften them. Afterward, gently squeeze the mushrooms to remove excess water, reserving the soaking liquid. Discard the stems, which can be tough, and slice the mushrooms in half. Set them aside for later use.
In a large mixing bowl, combine the gochujang, soy sauce, mirin, garlic, ginger, and sweet dark soy sauce. Mix well to create a marinade, then add the chicken pieces, ensuring they are evenly coated. Allow the chicken to marinate for a while to let the flavors develop.
For the omelette, crack the eggs into a medium bowl and whisk them together with the white pepper. Heat a shallow, heavy-based pan over high heat, making sure it’s large enough for the rice later. Once hot, add 1 tablespoon of vegetable oil. Pour in the egg mixture and cook for 1–2 minutes until the bottom is golden and just set. Cut the omelette in half and flip each half over, cooking for an additional minute before transferring to a chopping board. Roll the omelette into a cylinder and slice it thinly to create egg ‘noodles’. Set aside.
Next, squeeze the kimchi juice into a measuring jug. Add the reserved mushroom soaking liquid and enough chicken stock to total 2½ cups. Set this mixture aside.
Wipe the pan used for the omelette with paper towels and return it to medium-high heat. Add the remaining vegetable oil and cook the marinated chicken, skin-side down, for 2–3 minutes until the skin starts to color and char at the edges. Flip the chicken so the skin-side is facing up, then add the kimchi and mushrooms around the chicken pieces.
Spread the rice over the top of the chicken and mix everything together. Pour the chicken stock mixture over the rice, ensuring all grains are submerged. Bring to a simmer, then reduce the heat to low, cover, and cook gently for 30 minutes or until the liquid is absorbed and the rice is tender.
Once the rice is cooked, fluff it gently with a fork. Top with the egg ‘noodles’ and sliced spring onion before serving.

Notes

Use a Dutch oven for even cooking. Store leftovers in an airtight container for up to 3 days. For a vegetarian option, pan-fry firm tofu separately until golden and add before serving (do not simmer tofu with the rice).

How to Achieve Perfectly Crispy Chicken Skin:

For the best texture, sear the chicken thighs skin-side down for 4–5 minutes until deeply golden and crispy, then remove and set aside. Once you’ve added the rice and liquid to the pan, place the chicken back on top of the rice from the beginning of the 30-minute simmer. Ensure the skin stays above the liquid level to prevent it from boiling. This allows the chicken to cook through perfectly while the skin remains crisp. For an extra shatter-crisp finish, you can quickly broil the chicken pieces alone for 1 minute just before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: One Pot, Stovetop
Cuisine: Korean

Nutrition

Serving Size: 1 serving (¼ of recipe)
Calories: 731 kcal
Sugar: 9 g
Sodium: 1070 mg
Fat: 32 g
Saturated Fat: 7 g
Unsaturated Fat: ~25 g (estimate)
Carbohydrates: 66 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 164 mg