Gochujang Miso Chicken, Rice & Broth
A flavorful and comforting dish featuring chicken marinated in a Gochujang-miso sauce, served with savory rice and a rich broth.
Ingredients
- Onion
- Spring onions (scallions)
- Garlic
- Shallot
- Ginger
- Gochujang
- Sesame oil
- Water
- Soy sauce
- Miso paste
- Butter
- Garlic
- Soy sauce
- Miso paste
- Rice
- Water
- Chicken breasts
- Gochujang
- Soy sauce
- Miso paste
- Honey
- Black pepper
- Green beans
- Spring onions
- Sesame seeds
Method
- 1
Dry roast the sliced onion, spring onions, garlic, shallots, and ginger in a pot over medium-high heat until they develop a nice char.
- 2
Add the gochujang and sesame oil to the pot. Stir continuously until everything is well combined and fragrant, about 30 seconds.
- 3
Pour in the water and soy sauce.
- 4
Place the miso paste in a fine-mesh sieve and lower it into the broth. Use chopsticks or a spoon to press and dissolve the paste into the liquid.
- 5
Cover the pot with a lid, bring to a simmer, and let it cook while you prepare the other components.
- 6
Melt the butter in a separate pot over medium heat.
- 7
Add the minced garlic, soy sauce, and miso paste. Stir to combine.
- 8
Add the washed rice to the pot and stir to coat.
- 9
Pour in the water. Stir once, then cover the pot with a lid. Bring to a boil, then reduce the heat to low and simmer until the water is absorbed and the rice is cooked, about 15-20 minutes.
- 10
In a mixing bowl, combine the gochujang, soy sauce, miso paste, honey, and ground black pepper. Whisk until you have a smooth marinade.
- 11
Add the chicken to the bowl and toss until it is fully coated in the marinade.
- 12
Heat a little oil in a pan over medium-high heat. Place the marinated chicken in the pan and cook for 4-6 minutes per side, or until cooked through and nicely charred. Baste with any remaining marinade while cooking.
- 13
Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing.
- 14
Using the same pan with the leftover chicken drippings, add the green beans and extra spring onions. Sauté for a few minutes until tender-crisp and slightly charred.
- 15
To assemble, place a generous scoop of the flavored rice in a bowl. Pour the hot broth around the rice. Arrange the sliced chicken and sautéed greens over the rice.
- 16
Garnish with freshly chopped spring onions and a sprinkle of sesame seeds. Serve immediately.
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