Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Gochujang Chicken Sotbap
Getting reviews...
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 754
- Total Fat
- 31 g
- Saturated Fat
- 7 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 37 g
- Cholesterol
- 122 mg
- Sodium
- 1849 mg
Sotbap is a traditional Korean dish of rice and flavorful toppings cooked slowly in a small individual pot, usually a stone or cast-iron one called a dolsot. The toppings, from vegetables to meat or seafood, gently infuse the rice as it cooks to create a comforting meal in a single pot. This version was inspired by dak-galbi, a Korean chicken dish laced with gochujang chile paste for a spicy, sweet and savory flavor profile. Rather than use traditional small pots, this recipe cooks everything in a Dutch oven to make a dish large enough to satisfy a group. Juicy chicken thighs coated in a spicy mixture give the dish irresistible flavor and aroma. The rice becomes tender and fluffy on top, while the bottom forms a crispy golden layer called nurungji (scorched rice) that adds nutty depth and satisfying crunch. Sotbap feels both nourishing and indulgent, perfectly capturing the soul of Korean home cooking.
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 754
- Total Fat
- 31 g
- Saturated Fat
- 7 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 37 g
- Cholesterol
- 122 mg
- Sodium
- 1849 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Rinse the rice in a fine-mesh strainer under running water until the water runs clear. Drain and set aside.
- Whisk the gochujang, mirin, sugar, sesame oil, fish sauce, soy sauce and doenjang together in a large bowl until combined. Transfer half of the sauce to a medium bowl and set aside for serving. Add the chicken thighs to the sauce in the large bowl and toss to combine.
- Heat the canola oil in a Dutch oven over medium heat. Carefully lift the chicken thighs out of the sauce with tongs, letting most of the sauce drip back into the bowl, and add them to the Dutch oven; be careful of splashes. Sear the thighs until lightly browned on both sides, about 4 minutes, moving them frequently to avoid burned spots on the chicken or on the bottom of the pot. Transfer the chicken with tongs to a large plate or bowl, leaving the fat in the pot.
- Add the onion to the pot and cook, stirring, until translucent but not browned, about 4 minutes. Scrape up any browned bits on the bottom of pot with a wooden spoon. Add the garlic and cook until fragrant, about 1 minute. Add the drained rice and stir until thoroughly combined. Add 2 cups water and stir well again. Bring the water just to a boil. Immediately reduce the heat to low. Stir and scrape the pan again, making sure all the rice is evenly submerged in the liquid. Gently place the chicken thighs on top of the rice, making sure the rice is still completely submerged, and cover the pot with the lid. Simmer for 25 minutes.
- Remove the chicken from the pot and let rest on a cutting board. Quickly put the lid back on the rice to finish cooking for 5 more minutes. Turn off the heat and let the Dutch oven rest and continue steaming for 5 minutes without lifting the lid.
- Chop the chicken into bite-size pieces and add them to the pot. Use a flat wooden spatula to gently fold and fluff the rice up from the bottom of the pot, avoiding any grains that may have stuck to the bottom.
- When ready to serve, place the sprouts, chives, gimjaban and butter in separate piles on top of the rice. Sprinkle the sesame seeds all over the garnishes. Bring the pot to the table to show it off, then toss everything in the pot together tableside until incorporated. Serve with the reserved gochujang sauce and sesame oil for drizzling.
Looking for Something Else?
Related Pages
- Braised Gochujang Chicken with Miso Eggplant...
- Slow-Cooker Cola-Gochujang Glazed Beef
- Waffled Rice and Eggs with Kimchi and Gochujang
- Grilled Corn with Gochujang Sauce
- Spicy Gochujang Pork Ribs
- Steak Tacos with Kimchi and Gochujang Mayonnaise
- Gochujang Flank Steak with Rice Noodle Salad
- Grilled Gochujang Steak with Rice
- Gochujang Meatballs