One pot Korean baked chicken, rice & kimchi
This recipe for Korean chicken rice is a great one-pot option that's packed full of flavour and gut-friendly kimchi.
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Cooking tools:
- Dutch oven
- Microplane
- Garlic press
- Fine-mesh sieve
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 100g fresh shiitake mushrooms
- 1 medium eggplant (300g)
- 400g jar kimchi
- ½ medium wombok (napa cabbage) (500g)
- 3cm piece ginger
- 2 cloves garlic
- 4 green onions
- 2 tbsp Korean soy bean paste (see tip)
- 1 tbsp gochujang paste (Korean red chilli paste)
- 2 tbsp soy sauce
- 1 tbsp kecap manis
- 1 tbsp vegetable oil
- 6 chicken thigh cutlets (1kg)
- 2 cups (400g) short-grain rice
- 2 cups (500ml) chicken stock
- 2 tbsp sesame seeds
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