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.

Scale

4 dried shiitake mushrooms

4 x skin-on chicken thighs, bones removed (roughly 600g or 1 lb 5 oz)

3 eggs

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

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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.