Gochujang-Braised Chicken and Crispy Rice

Name: Gochujang-Braised Chicken and Crispy Rice
Total time: 2 h 33 min
Yield: 4 servings
Ingredients: 1 whole small onion, finely chopped; 8 cloves garlic cloves, finely grated; 1 piece (2-inch) piece ginger, peeled, finely grated; ¼ cup gochujang (Korean hot pepper paste); ¼ cup soy sauce; 2 tablespoons sugar; 1 tablespoon mirin; 1 tablespoon toasted sesame oil; 1 teaspoon freshly ground black pepper, plus more; 3 cups cooked short-grain rice; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon mustard powder; 8 pieces chicken drumsticks, patted dry; 1 to taste Kosher salt; 4 tablespoons unsalted butter; 2 tablespoons vegetable oil; 4 cups low-sodium chicken broth; 6 whole scallions; 1 portion white and pale-green parts only; 1 portion cut into 1-inch pieces

A flavorful Korean-inspired dish featuring tender braised chicken drumsticks in a spicy-sweet gochujang sauce, served over crispy seasoned rice cakes. The chicken is slowly cooked with aromatics like garlic, ginger, and scallions until fall-off-the-bone tender.

4 servings

2 hr 33 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 whole small onion, finely chopped
•8 cloves garlic cloves, finely grated
•1 piece (2-inch) piece ginger, peeled, finely grated
•¼ cup gochujang (Korean hot pepper paste)
•¼ cup soy sauce
•2 tablespoons sugar
•1 tablespoon mirin
•1 tablespoon toasted sesame oil
•1 teaspoon freshly ground black pepper, plus more
•3 cups cooked short-grain rice
•1 teaspoon ground cumin
•½ teaspoon garlic powder
•½ teaspoon mustard powder
•8 pieces chicken drumsticks, patted dry
•1 to taste Kosher salt
•4 tablespoons unsalted butter
•2 tablespoons vegetable oil
•4 cups low-sodium chicken broth
•6 whole scallions
•1 portion white and pale-green parts only
•1 portion cut into 1-inch pieces

Cooking Instructions

1.
Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.
5 min
2.
Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.
60 min
3.
Meanwhile, season chicken generously with salt. Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45-55 minutes.
63 min
4.
Divide rice into 4 portions; form into 3/4"-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.
20 min
5.
Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.
5 min

Gochujang-Braised Chicken and Crispy Rice

4 servings

2 hr 33 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 whole small onion, finely chopped

•8 cloves garlic cloves, finely grated

•1 piece (2-inch) piece ginger, peeled, finely grated

•¼ cup gochujang (Korean hot pepper paste)

•¼ cup soy sauce

•2 tablespoons sugar

•1 tablespoon mirin

•1 tablespoon toasted sesame oil

•1 teaspoon freshly ground black pepper, plus more

•3 cups cooked short-grain rice

•1 teaspoon ground cumin

•½ teaspoon garlic powder

•½ teaspoon mustard powder

•8 pieces chicken drumsticks, patted dry

•1 to taste Kosher salt

•4 tablespoons unsalted butter

•2 tablespoons vegetable oil

•4 cups low-sodium chicken broth

•6 whole scallions

•1 portion white and pale-green parts only

•1 portion cut into 1-inch pieces

Cooking Instructions

Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.

5 min

Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.

60 min

Meanwhile, season chicken generously with salt. Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45-55 minutes.

63 min

Divide rice into 4 portions; form into 3/4"-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.

20 min

Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.

5 min