Pairs well with Korean Style Chicken Pot Rice
Show only recipes from South Korea
Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 19d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Korean Style Chicken Pot Rice
(2.0)
172.0K views • 1mo ago
8.4K
197
4.9% engagement
A simple one-pot dish inspired by Korean flavors, perfect for busy weeknights.
00:25:00 total
Serves 4
easy
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- short grain rice - 2 cups (washed and soaked)
- boneless skin-on chicken thighs - 450 g (can remove skin if desired)
- garlic - 6 cloves (smashed)
- onion - 1/2 (finely diced)
- green onions - to taste (thinly sliced, whites for cooking, greens for garnish)
- water - 2 cups (for cooking rice)
- chicken bouillon powder - 1 tbsp (or substitute with beef stock powder or chicken stock)
- Korean chili pepper flakes - 2 tbsp (for marinating chicken)
- garlic powder - 1/2 tbsp (for marinating chicken)
- gochujang (Korean chili paste) - 1 1/2 tbsp (for marinating chicken)
- soy sauce - 1 tbsp (for marinating chicken)
- oyster sauce - 1 tbsp (for marinating chicken)
- mirin - 1 tbsp (for marinating chicken)
- toasted sesame oil - 1/2 tbsp (for marinating chicken)
- black pepper - watch the video to see (to taste)
- butter - to taste (optional, for mixing in at the end)
- mozzarella cheese - to taste (optional, for topping)
Instructions
- Wash the rice: Wash 2 cups of short grain rice about three times and soak in cold water for 30 minutes.
- Prepare the chicken: Marinate 450 g of chicken thighs with Korean chili pepper flakes, garlic powder, gochujang, soy sauce, oyster sauce, mirin, sesame oil, and black pepper.
- Prepare the vegetables: Smash and finely chop 6 cloves of garlic, finely dice 1/2 onion, and thinly slice green onions, keeping whites and greens separate.
- Sear the chicken: In a large pot, heat 2 tbsp of oil over medium-high heat. Sear the chicken skin side down for 2 minutes, then flip and cook for 3 more minutes. Remove and set aside.
- Sauté the aromatics: In the same pot, add the garlic, onion, and white parts of the green onions. Sauté for about 3 minutes.
- Cook the rice: Add the drained rice to the pot and stir for 1 minute. Pour in the seasoned water and bring to a boil.
- Simmer: Once boiling, reduce heat to low, add the chicken on top, cover, and let simmer for 15 minutes.
- Steam the rice: Remove from heat and let it steam for 10 minutes without lifting the lid.
- Finish the dish: After steaming, add green onions and butter, mix well, and optionally top with mozzarella cheese.
