Description
This dish features soy-glazed chicken served over rice soaked in a warm ginger- and gochujang-infused broth for a deeply comforting, savory meal.
Ingredients
Scale
For the Chicken:
- 1/2 tbsp gochugaru (add more if you like it spicier)
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 lb boneless, skinless chicken thighs
- 2 cloves garlic, minced
Ginger Broth:
- ~17 oz (or 2 cups) beef or chicken bone broth or stock
- 1/2 tbsp gochujang
- 1-inch knob ginger, thinly sliced
- 1/2 tsp salt
For Serving:
- 2 servings cooked rice
Instructions
- In a bowl, combine the garlic, gochugaru, soy sauce, brown sugar, and black pepper. Add the chicken thighs, ensuring they are fully coated in the sauce, and marinate for 20 minutes (or longer if you have time).
- Heat a pan over medium heat. Add a little oil, then sauté the garlic until fragrant.
- Add the marinated chicken and cook for 10 minutes on each side until cooked through and lightly charred.
- While the chicken cooks, add the stock, gochujang, sliced ginger, and salt to a small pot. Bring to a gentle simmer and let it cook for 5-10 minutes to infuse.
- Plate the cooked rice in separate bowls. Pour the hot ginger broth directly over the rice, then top with the cooked soy chicken. Serve immediately and enjoy while warm!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2