Gochujang Miso Chicken with Rice and Broth

Chicken

• 1 chicken breast, cut into 2
• 1 tbsp gochujang
• 2 tbsp soy sauce
• 1 tsp white shiro miso paste
• 2 tsp honey
• 1/4 tsp cracked black pepper
• 1 tbsp neutral oil, for frying

Broth

• 1 white onion, finely chopped
• 1 spring onion, roughly chopped
• 3 garlic cloves, roughly chopped
• 1 shallot, finely chopped
• 4 cm piece of ginger, roughly chopped
• 2 tsp gochujang
• 1 tsp sesame oil
• 2.5 cups water
• 2 tbsp soy sauce
• 1 tbsp white shiro miso paste

Rice

• 1 tbsp butter
• 2 garlic cloves, finely chopped
• 1.5 tbsp soy sauce
• 1 tsp white shiro miso paste
• 1 cup white jasmine rice, washed
• 1.5 cups water

Other

• handful of green beans
• 2 spring onions

To Serve

• toasted sesame seeds
• spring onion, finely chopped

Directions

• First the broth: dry roast the onion, spring onion, garlic, shallot and ginger until they have beautiful char marks, then add the gochujang and sesame oil. Mix until combined, then add the water, soy sauce and miso paste. Let it simmer with the lid on while you make the rice.
• Heat the butter in a pot, add the garlic, soy and miso. Mix, then add the washed rice and water. Simmer with the lid ajar until the liquid has evaporated and the rice is fluffy.
• For the chicken, mix together the gochujang, soy sauce, miso, honey and pepper. Add the chicken, toss to coat, then cook in a non-stick pan with the neutral oil, 6–8 minutes each side. Add the remaining sauce when the chicken is nearly done.
• In the same pan, add a bit more oil if needed and fry off the green beans and spring onion until charred.
• Serve the rice in a bowl, pour the broth through a sieve around it, then top with the chicken, beans and spring onion. Garnish with sesame seeds and spring onion.

Serves 1. Spicy. From Lucy Rosenberg on Instagram.