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Poulet Braisé au Gochujang et Riz Croustillant

Name: Poulet Braisé au Gochujang et Riz Croustillant
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: KR
Ingredients: 800g boneless chicken thighs; 3 tbsp gochujang; 2 tbsp soy sauce; 2 tbsp honey; 1 tbsp rice vinegar; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp neutral oil; 600g cooked short-grain rice, preferably day-old; 1 tbsp toasted sesame oil; 3 scallions, sliced

Photo : Zayed Ahmed Zadu / Unsplash

⏱

15m

Prépa

🔥

40m

Cuisson

🍽

Portions

📊

MEDIUM

Difficulté

Des cuisses de poulet braisées dans une sauce gochujang, soja, ail et gingembre, sur du riz poêlé croustillant.

#korean#chicken#gochujang#rice#crispy-rice#braised#one-pot

Portions

Ingrédients

Nutrition

calories620

protein40g

carbs72g

fat18g

fiber2g

Par portion

Étapes

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Sear the chicken

Season the chicken with salt and sear in 1 tbsp oil in a deep pan for 4 minutes per side until golden.

⏱8:00

Braise

Mix the gochujang, soy sauce, honey, vinegar, garlic, ginger and 150ml water. Pour over the chicken, cover and simmer for 20 minutes, turning once.

⏱20:00

Reduce the glaze

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Crisp the rice

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Serve

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Sear the chicken

Season the chicken with salt and sear in 1 tbsp oil in a deep pan for 4 minutes per side until golden.

⏱8:00

Braise

Mix the gochujang, soy sauce, honey, vinegar, garlic, ginger and 150ml water. Pour over the chicken, cover and simmer for 20 minutes, turning once.

⏱20:00

Reduce the glaze

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Crisp the rice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Korea (modern home cooking)📅 Contemporary🍗 KR

Gochujang — a fermented paste of chili, glutinous rice and soybeans — has been made in Korea for centuries and gives countless dishes their sweet heat.

Crispy rice echoes nurungji, the toasted rice crust at the bottom of a traditional Korean rice pot, which families love to snack on.