James Moffatt
This recipe for Korean chicken rice is a great one-pot option that’s packed full of flavour and gut-friendly kimchi. In this one pot wonder, the rice acts as a sponge for all of the delicious broth, soaking everything up for a perfect bite, every bite. If you’re not a fan of chicken, substitute with pork rashers or scotch fillet steaks cut into 4cm pieces.
Ingredients
Method
Preheat oven to 200°C/180°C fan.
Remove stalks from mushrooms and discard; slice mushrooms. Cut eggplant into 2cm pieces. Drain kimchi; reserve ¼ cup (60ml) liquid. Cut wombok into thin wedges. Finely grate ginger. Crush garlic. Thinly slice 3 green onions on an angle; thinly slice remaining green onion lengthways and place in a bowl of iced water to curl.
Place ginger, garlic, sliced green onion, soy bean paste, gochujang, soy sauce, kecap manis and oil in a large bowl; stir to combine. Add eggplant and chicken; toss to coat well. Rinse rice under cold running water until water runs clear.
Place rice, stock, ¼ cup (60ml) water and reserved kimchi liquid in the casserole. Arrange wombok, mushrooms, chicken and eggplant on top, ensuring chicken skin is exposed. Cover with the lid. Bake for 40 minutes.
Increase oven to 220°C/200°C fan. Top with drained kimchi and sprinkle with sesame seeds. Bake for a further 15 minutes, uncovered, or until chicken is golden, liquid is absorbed and rice is tender.
Serve chicken, vegetables and rice topped with drained green onion curls.
Korean soybean paste, doenjang, is a fermented soybean paste similar to miso. It is available in Asian supermarkets.
Test Kitchen tip
One Pan
Simplify cooking with the magic of one pan meals.
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