Gochujang-Braised Chicken and Crispy Rice

Ingredients:

  • 1 small onion (finely chopped)
  • 8 garlic cloves (finely grated)
  • 1 (2 inch) piece ginger (peeled, finely grated)
  • ¼ cup gochujang (Korean hot pepper paste)
  • ¼ cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon mirin
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon freshly ground black pepper
  • 3 cups cooked short-grain rice
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • 8 chicken drumsticks (patted dry)
  • Kosher salt
  • 4 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 4 cups chicken broth
  • 6 scallions (white and pale-green parts only, cut into 1 inch pieces)

Directions

Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 teaspoon pepper in a medium bowl to combine; set sauce aside.

Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.

Meanwhile, season chicken generously with salt.

Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes.

Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes.

Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45-55 minutes.

Divide rice into 4 portions; form into ¾ inch thick disks (moisten hands with water to prevent sticking).

Heat a large nonstick skillet over medium.

Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.

Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper.

Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.

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