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Bowl of gochujang chicken, rice, gochujang broth and pak choi

Gochujang Chicken Broth Bowls. tasty & Hearty!

Warm, spicy and hearty. These gochujang chicken, rice and broth bowls are ideal for colder weather. Packed with flavour and nutrition, they're so easy to make!
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 6 hours
Total Time 6 hours 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Asian, Korean
Ingredients Method

Ingredients
  

Whole Ingredients
  • 600 g Boneless, Skinless Chicken Thighs
  • 1 head Pak Choi
  • 4 Spring Onion Greens To Garnish
  • 1 Red Chilli To Garnish
  • 150 g Jasmine Rice
For the Marinade
  • 2 tbsp Gochujang
  • 1.5 tbsp Honey
  • 2 tbsp Light Soy Sauce
  • 2 tsp Dark Soy Sauce
  • 1 tbsp Rice Vinegar
  • 0.5 tsp Sesame Oil
  • 2 cloves Garlic
  • 1 piece Ginger Thumb sized
For the Broth
  • 500 ml Chicken Stock
  • 3 tbsp Light Soy Sauce
  • 1 tbsp Gochujang
  • 4 Spring Onion Whites
  • 3 cloves Garlic
  • 5 slices Ginger 2-3mm thick
  • 1 stalk Lemongrass
  • 0.25 tsp White Pepper

Method
 

Marinade the Chicken
  1. Mix all the wet ingredients together in a large mixing bowl.
  2. Grate or mince your garlic and ginger and add them to the bowl, along with the white pepper. Mix well.
  3. Add your chicken thighs to the bowl and mix well by hand. Make sure to massage the marinade into every part of the thigh.
  4. Cover and let sit for at least 30 minutes, but ideally 6 hours.
Cook the Chicken
  1. Heat an oven to 200°C.
  2. Cover a baking sheet fully with tin foil and spread your chicken out evenly.
  3. Brush over any remaining marinade from the bowl and place into the oven for 20 minutes.
Boiling the Rice
  1. Wash your rice thoroughly until the water runs clear. Set aside to drain.
  2. Heat a small pot over high heat. Add in the rice and 200ml of hot water.
  3. Once the water comes toa boil, cover and reduce the heat to a minimum. Let it cook for 15 minutes and steam for another 5.
Making the Broth.
  1. Add your chicken stock to a pan over medium high heat.
  2. Add in the soy sauce and gochujang and mix well to ensure the gochujang mixes in well.
  3. Roughly chop your spring onion whites, crush your garlic cloves and bruise your lemongrass stalk and add them to the pot with the ginger slices.
  4. Cook for 15 minutes at a rolling simmer.
  5. Remove the whole aromatics with a slotted spoon and add in your pak choi leaves. Let cook for another 3 to 4 minutes.
Assembling the bowl
  1. Put the rice in the middle of a large bowl. I use a smaller bowl to mould it into a dome.
  2. Remove the pak choi leaves from the broth and arrange along one side of the rice.
  3. Slice your chicken thighs up and place around the other side.
  4. Spoon broth into the bowl until it comes up to just under the level of the rice.
  5. Garnish with thinly sliced red chilli and spring onion greens and serve!