If you’re looking for a simple and flavorful meal that is easy to prepare, then one pot gochujang chicken and rice is the dish for you. This dish combines the delicious taste of chicken and rice with a spicy and tangy gochujang sauce that will have you coming back for more.
How To Make One Pan Korean Chicken Rice
Preparing the Dried Shiitake Mushrooms
The key to any good chicken and rice dish is layering in the flavor, and the ratio of rice to liquid. Start by reconstituting dried shiitake mushrooms in a bowl with hot water for about 15 minutes. Once they are plump, remove them and set aside the soaking liquid to use later. Slice the mushrooms in half and remove the woody stems.
Preparing the Chicken
For the chicken, use chicken thigh cutlets with the skin on for extra flavor. Cut along the bone and remove it, reserving it for stock or discard. In a bowl, prepare a marinade with gochujang, soy sauce, mirin, garlic, ginger, and sweet dark soy sauce. Mix well, then add the chicken pieces and toss to coat. Allow the marinade to work its magic while you prepare the other ingredients.
Preparing the Egg Omelette
Heat up some oil in a shallow, heavy-based pot, making sure it is fit for use in cooking the rice later. Beat three eggs with a bit of white pepper, and pour it into the pot. Let it set and cook until golden brown on the bottom. Flip the omelette and cook for another minute or so. Roll up the egg omelette and slice it into pretty egg noodles to garnish the dish later.
Cooking the Rice
To make the rice, start by combining two cups of jasmine rice with two and a half cups of liquid. Use the mushroom soaking liquid, kimchi juice, and chicken stock for a flavorful and well-balanced liquid ratio. In the same pot that you cooked the chicken in, add some vegetable oil and heat it up. Add the chicken skin side down, and cook until it is nicely charred. Add in the kimchi, mushrooms, and rice, mixing it well. Pour the liquid into the pot, making sure to get all the rice grains soaking in it.
Cooking Tips and Variations
- For a more intense gochujang flavor, add more gochujang to the marinade.
- You can also add more vegetables such as carrots, onions, or bell peppers to the dish for more color and flavor.
- If you want a more intense mushroom flavor, use fresh mushrooms instead of dried ones.
- Use brown rice for a healthier alternative to white rice.
Required Kitchen Tools and Equipment
- Shallow, heavy-based pot
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring cups and spoons
Frequently Asked Questions
Q: Can I use boneless chicken thighs for this recipe? A: Yes, boneless chicken thighs can be used, but using bone-in chicken adds more flavor to the dish.
Q: Can I use different types of rice? A: Yes, you can use any type of rice that you prefer, but keep in mind that the liquid ratio may vary.
Q: Is gochujang spicy? A: Yes, gochujang is a spicy Korean condiment made from red chili, rice, and fermented soybeans.
Q: Can I make this dish ahead of time? A: Yes, you can prepare the dish ahead of time, but make sure to reheat it properly before serving.
One pot gochujang chicken and rice is a delicious and easy-to-make dish that can be prepared in no time. With just a few simple ingredients and minimal prep work, you can have a flavorful and satisfying meal that is perfect for a busy weeknight. The combination of chicken, rice, vegetables, and gochujang sauce creates a perfect balance of sweet, savory, and spicy flavors. Plus, it’s all cooked in one pot, which means minimal cleanup and more time to relax after dinner. Give this recipe a try and enjoy a delicious Korean-inspired meal!Print
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.
4 dried shiitake mushrooms
4 x skin-on chicken thighs, bones removed (roughly 600g or 1 lb 5 oz)
⅛ tsp ground white pepper
2 tbsp vegetable oil
⅓ cup kimchi and juice
about 2 cups chicken stock
2 cups jasmine rice
finely sliced spring onion (scallions), to serve
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
- Place dried shiitake mushrooms in a bowl with 1/2 cup hot water for 15 minutes to reconstitute. Remove the mushrooms and slice in half, keeping the soaking liquid for later use.
- Remove the bone from chicken thigh cutlets, leaving skin on. In a bowl, mix together gochujang, soy sauce, mirin, garlic, ginger, and sweet dark soy sauce. Add chicken pieces and mix well. Set aside.
- Beat eggs with white pepper in a bowl. Heat 1 tbsp of vegetable oil in a shallow heavy-based pot over medium heat. Pour the egg mixture into the pot and cook until golden on the bottom. Flip and cook for another minute. Remove and roll up the egg omelette. Slice to create egg noodles.
- Heat 1/4 cup vegetable oil in the pot used to cook the egg. Add chicken pieces skin-side down and cook for 2-3 minutes, until golden. Add kimchi and sliced mushrooms.
- Pour in 2 1/2 cups of liquid, made up of the mushroom soaking liquid, kimchi juice, and chicken stock. Stir in the rice and bring to a simmer. Cover and cook for 30 minutes.
- Serve the chicken and rice with the egg noodles and sliced spring onions.
If using fresh shiitake mushrooms, use 6-8 instead of 6 dried mushrooms.
Substitute chicken breast if you prefer a leaner cut of meat.
Adjust the gochujang to your preferred level of spiciness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Cuisine: Korean
- Serving Size: 6
- Calories: 456
- Sugar: 3g
- Sodium: 484mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 98mg