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.