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
- ~17 oz beef or chicken bone broth or stock
- 1/2 tbsp gochujang
- 1-inch knob ginger, thinly sliced
- 1/2 tsp salt
- 2 servings rice
Instructions
- In a bowl, combine the garlic, gochugaru, soy sauce, brown sugar, and black pepper. Add the chicken thighs and cook immediately (or marinate for at least 20 minutes or longer if you have time).
- Heat a pan over medium-low heat. Add a little oil, then sauté a bit of 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 steamed rice in 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