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Playing How To Make Gochujang Skillet Chicken & Korean Rice By Rachael

Gochujang is a Korean chili paste that adds smoky, spicy sweetness to Rach's chicken and rice dish.


For the rice:
  • Korean or other short-grain rice
  • 1 ½ cups water
  • 1 cup chicken broth
  • Salt
For the gochujang skillet chicken:
  • About ⅓ cup gochujang fermented chili paste or extra-spicy gochujang
  • About ¼ cup light soy sauce
  • About 2 tablespoons toasted sesame oil
  • About 2 tablespoons rice wine vinegar
  • 2 tablespoons light-brown sugar
  • 2 limes, juiced
  • 2 tablespoons safflower or canola oil or olive oil
  • 6 boneless, skinless chicken breasts – cut in half across the lobe, halve the top of lobe horizontally, cutting each breast into 3 pieces OR 12 boneless, skinless thighs, well-trimmed of all bits of skin or fat OR a combination of white and dark meat
  • Salt and pepper
  • 1 large or 2 medium leeks, halved, washed and sliced ½-inch, whites and light greens
  • 2 inches ginger, peeled and cut into 1-inch-long very-thin matchsticks, chopped or grated
  • 5-6 cloves garlic, sliced or chopped
  • ½-¾ cup chicken bone broth or stock
  • Toasted sesame seeds, to serve


Serves: 4


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.