Gochujang Miso Chicken, Rice, and Broth
This recipe details a comforting and flavor-packed meal consisting of three main components: a rich gochujang and miso broth, flavorful buttery rice, and tender chicken marinated in a sweet and spicy gochujang sauce. The dish is brought together with charred green beans and spring onions, then garnished for a complete and satisfying experience.
Ingredients
- white onion
- spring onion
- garlic
- shallots
- ginger
- gochujang
- sesame oil
- water
- soy sauce
- white shiro miso paste
- butter
- garlic
- soy sauce
- white shiro miso paste
- white rice
- water
- gochujang
- soy sauce
- white shiro miso paste
- honey
- black pepper
- chicken breast
- neutral oil
- green beans
- spring onions
- sesame seeds
- spring onion
Method
- 1
In a dry pan over medium heat, add the chopped white onion, spring onion, garlic, shallots, and ginger.
- 2
Roast the aromatics, stirring occasionally, until they develop beautiful char marks.
- 3
Add the gochujang and sesame oil to the pan. Mix well until everything is combined and fragrant.
- 4
Pour in the water and soy sauce.
- 5
Using a small sieve, dissolve the miso paste into the liquid.
- 6
Cover the pan with a lid, bring to a simmer, and let it cook while you prepare the rice.
- 7
In a separate pot, melt the butter over medium heat.
- 8
Add the finely chopped garlic, soy sauce, and miso paste. Stir to combine.
- 9
Add the washed white rice to the pot, followed by the water.
- 10
Bring to a simmer, then cover with a lid left slightly ajar. Cook until all the liquid has been absorbed and the rice is fluffy.
- 11
In a bowl, prepare the marinade by whisking together the gochujang, soy sauce, miso paste, honey, and black pepper.
- 12
Add the chicken to the marinade and toss until it is fully coated.
- 13
Heat the neutral oil in a non-stick pan over medium-high heat.
- 14
Place the marinated chicken in the hot pan and cook for 6-8 minutes, flipping halfway through, until cooked through and nicely charred.
- 15
Towards the end of cooking, pour any remaining marinade over the chicken and let it caramelize.
- 16
Remove the chicken from the pan and set aside to rest before slicing.
- 17
In the same pan used for the chicken, add the green beans and whole spring onions.
- 18
Fry for a few minutes until they are tender and slightly charred.
- 19
Place a generous portion of the fluffy rice in the center of a shallow bowl.
- 20
Strain the broth through a sieve, pouring it around the rice.
- 21
Slice the cooked chicken and arrange it over the rice.
- 22
Top with the charred green beans and spring onions.
- 23
Garnish with a sprinkle of toasted sesame seeds and finely chopped fresh spring onion before serving.
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