Gochujang Chicken One-Pot Rice (Chicken Sotbap)

Steps

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1. 1
   Rinse 2 cups of short-grain rice about three times to clean it without losing nutrients. Soak the cleaned rice in cold water for approximately 30 minutes.
   ▶ ≈1:14
2. 2
   Prepare the cooking liquid by combining 2 cups of water with 1 tablespoon of chicken bouillon powder and mix well.
   ▶ ≈2:03
3. 3
   Marinate 450g of boneless, skin-on chicken thighs with 2 tablespoons of Korean chili pepper flakes, half a tablespoon of garlic powder, 1 tablespoon of gochujang, 1.5 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of mirin, half a tablespoon of toasted sesame oil, black pepper, and optionally half a tablespoon of sugar. Mix thoroughly to coat the chicken evenly.
   ▶ ≈2:30
4. 4
   Prepare the aromatics by smashing and finely chopping 6 garlic cloves, finely dicing half an onion, and thinly slicing green onions. Keep the white and green parts of the green onions separate.
   ▶ ≈3:24
5. 5
   Heat a large non-stick pot with 2 tablespoons of oil over medium-high heat. Once hot, place the marinated chicken skin-side down and sear for about 2 minutes until the bottom is nicely browned. Flip the chicken and cook the other side for approximately 3 more minutes. Remove the seared chicken and set aside.
   ▶ ≈3:49
6. 6
   Transfer the chicken fat from the pan to a clean pot and heat over medium-high heat. Add the minced garlic, diced onion, and white parts of the green onions, then sauté for about 3 minutes until fragrant.
   ▶ ≈4:38
7. 7
   Drain the soaked rice and add it to the pot with the aromatic mixture. Stir for about 1 minute to ensure every grain is coated with the fragrant oil.
   ▶ ≈5:02
8. 8
   Pour in the prepared seasoned water and bring to a boil over medium-high heat, stirring occasionally to prevent sticking and burning on the bottom of the pot.
   ▶ ≈5:28
9. 9
   Once the mixture comes to a boil, reduce the heat to low. Place the reserved seared chicken on top of the rice, cover the pot with a lid, and simmer for approximately 15 minutes.
   ▶ ≈5:55
10. 10
    Remove the pot from the heat and let it steam with the lid on for about 10 minutes without opening the lid.
    ▶ ≈6:08
11. 11
    Open the lid and remove the chicken from the pot. Add a generous amount of the reserved green onion greens and a good amount of butter to the rice and mix thoroughly. Optionally, sprinkle mozzarella cheese on top for extra flavor.
    ▶ ≈6:20