Korean Chicken Sotbap, or one-pot chicken rice, is a comforting and flavorful dish perfect for a weeknight meal or a casual weekend gathering. This beloved Korean classic offers a delightful balance of savory chicken, tender rice, and a rich, umami-infused broth, all cooked together in a single pot for ultimate convenience. Forget tedious cleanup – with minimal prep and even less washing up, you'll have a delicious and satisfying meal on the table in no time. The vibrant flavors and satisfying textures make it a guaranteed crowd-pleaser, perfect for both seasoned Korean food enthusiasts and curious newcomers alike.
This simple recipe utilizes readily available ingredients to create a truly authentic Sotbap experience. From the perfectly seasoned chicken to the fluffy rice, every element contributes to the overall harmony of the dish. Ready to experience the ease and deliciousness of this Korean staple? Let's dive into the step-by-step process to create your own unforgettable Korean Chicken Sotbap.
Tools Needed
- Large pot
- Non-stick pot (recommended)
Ingredients
- Short grain rice: 2 cups
- Boneless skin-on chicken thighs: 450g
- Garlic: 6 cloves
- Onion: 1/2
- Green onions: a bunch
- Korean chili pepper flakes: 2 tbsp
- Garlic powder: 1/2 tbsp
- Gochujang (Korean chili paste): 1 tbsp
- Soy sauce: 1 1/2 tbsp
- Oyster sauce: 1 tbsp
- Mirin: 1 tbsp
- Toasted sesame oil: 1/2 tbsp
- Black pepper: to taste
- Sugar: 1/2 tbsp (optional)
- Chicken bouillon powder or chicken stock: 1 tbsp
- Water: 2 cups
- Oil: 2 tbsp
- Butter: 1 tbsp (optional)
- Mozzarella cheese: optional
Step-by-Step Instructions
Step 1. Prepare and Marinate
- Wash the rice three times and soak in cold water for 30 minutes.
- mince garlic, dice onion, thinly slice green onions (separate whites and greens).
- Marinate chicken with Korean chili pepper flakes, garlic powder, gochujang, soy sauce, oyster sauce, mirin, sesame oil, black pepper, and optional sugar.
Step 2. Cook the Rice and Chicken
- In a pot, heat oil over medium-high heat. Sear chicken skin-side down for 2 minutes, then flip and cook for 3 minutes.
- Remove chicken. If using a non-stick pot, transfer chicken fat to a clean pot. Add garlic, onion, and white parts of green onions; sauté for 3 minutes.
- Add drained rice and stir for 1 minute to coat with oil. Pour in seasoned water (1:1 rice to water ratio, plus 1 tbsp chicken bouillon/stock).
- Bring to a boil, then reduce heat to low. Add the seared chicken, cover, and simmer for 15 minutes.
- Remove from heat and let steam for 10 minutes without opening the lid.
Step 3. Finish and Serve
- Remove chicken, stir in green onion greens, butter (optional), and mozzarella cheese (optional).
Step 4. Enjoy!
- Serve and enjoy!
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Soaking rice beforehand is crucial for stovetop cooking to prevent undercooking.
- Using a non-stick pot prevents burning and sticking.
- Don't open the lid during steaming; it will affect the rice texture.
Nutrition
- N/A
FAQs
1. Can I use pre-cooked chicken?
Yes! Shredded rotisserie chicken or leftover cooked chicken works perfectly. Just add it during the last 10 minutes of cooking.
2. What can I substitute for gochujang?
While gochujang provides the unique flavor, you can try a blend of chili paste, soy sauce, and a touch of brown sugar as a substitute, but the flavor will be different.
3. Can I make this in a slow cooker?
Yes! Follow the same ingredient ratios, but cook on low for 6-8 hours or high for 3-4 hours. Check for doneness and adjust cooking time as needed.
This Gochujang Chicken One-Pot Rice recipe is a true weeknight winner, offering big flavor with minimal effort. Enjoy the convenience of a single-pot meal and the satisfaction of a delicious, homemade dinner the whole family will love. So gather your ingredients and get ready to savor this incredibly easy and flavorful Korean-inspired dish!