Warm up with this comforting Korean-inspired Doenjang brothy chicken and rice, featuring crispy soy and ginger chicken thighs, charred cabbage, fluffy rice and a rich doenjang broth. Packed with bold umami flavour and wholesome ingredients, it’s the perfect one-bowl meal for cosy weeknight dinners or slow weekend lunches.
Doenjang brothy chicken and rice
Ingredients
- For the Doenjang broth
- 2 to 3 tbsp Doenjang paste
- 1 Chicken stock cube
- 500 ml water
- For the cabbage (you can substitute this with spinach, long-stem broccoli, or bok choy)
- 1 baby cabbage, quartered
- For the chicken
- 4 chicken thighs, de-boned
- 2 cloves garlic, grated or minced
- 2 cm piece fresh ginger, grated
- 1 tbsp oil
- 1 tbsp sesame seed oil
- 1 tbsp soy sauce
- For the rice
- 1 small mug sticky rice
- 1 and a half small mugs cold water
- To serve
- A handful of spring onions, sliced
- A pinch or two of white sesame seeds
Instructions
For the Doenjang broth
In a pot, bring the water and chicken stock cube to the boil.
Add the Doenjang paste, stirring to loosen and disperse it.
Bring it back to a simmer.
For the rice
Rinse the rice until the water is clear.
Add the rice to a pot.
Add 1 and a half small mugs of cold water to the pot, bring to the boil and switch the heat to the lowest setting. Cook with the lid on for 10 to 15 minutes.
Once most of the water has been absorbed by the rice, switch off the heat and leave the rice to steam for 5 minutes.
For the cabbage
Heat a frying pan and add a glug of oil.
Place the quartered cabbage in the hot pan and sear each side for 2 to 4 minutes each.
Pour in 1/4 cup water to steam the cabbage quarters. Cook for a further 5 minutes, letting the water completely reduce.
Keep warm and start on the chicken.
For the chicken
Combine all the chicken thighs, garlic, ginger, oil and soy sauce in a bowl.
Leave to marinate for 5 to 10 minutes.
Heat a frying pan and add a glug of oil. Fry the chicken thighs until the skin is crisp and the meat just cooked.
Slice the cooked chicken.
To serve
Dish up some rice, layering it with two sliced chicken thighs and two quarters of the cabbage.
Pour about 1 cup Doenjang broth around the rice.
Garnish with fresh spring onion and sesame seeds.
Enjoy!
