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Gochujang is a Korean chili paste that adds smoky, spicy sweetness to Rach's chicken and rice dish.
Soak rice 30 minutes, rinse and place in pot with water broth and a pinch of salt, bring to boil, cook 5 minutes, reduce heat to simmer and cook low 12-15 minutes, remove from heat and let stand 10 minutes. Stir rice from top to bottom to loosen.
In a medium bowl, whisk together the paste, soy sauce, sesame oil, rice wine vinegar, light brown sugar and lime juice.
Heat a large cast iron skillet over medium-high heat with oil, 2 turns of the pan. Season the chicken with salt and pepper. Brown the chicken in hot pan in 2 batches, 2-3 minutes on each side and remove from pan. Add leeks, ginger and garlic and stir 2-3 minutes, add stock and let it absorb 2 minutes, stir in sauce, add chicken back and turn to coat, simmer low until ready to serve, top with sesame seeds, serve with rice.