Categories: Meals
Ingredients
- 1 small onion, finely chopped
- 8 garlic cloves, finely grated
- 1 2" piece ginger, peeled, finely grated
- 1/4 cup gochujang (Korean hot pepper paste)
- 1/4 cup soy sauce
- 2 tbsp sugar
- 1 tbsp mirin
- 1 tbsp toasted sesame oil
- 1 tsp freshly black pepper
- 3 cups cooked short-grain rice
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 8 chicken drumsticks, patted dry
- Kosher salt
- 4 tbsp unsalted butter
- 2 tbsp vegetable oil
- 4 cups chicken broth
- 6 scallions, white and pale-green parts only, cut into 1" pieces
Directions
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Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp pepper in a medium bowl to combine; set aside.
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Toss rice, cumin, garlic powder and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hr.
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Meanwhile, season chicken generously with salt. Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45-55 minutes.
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Divide rice into 4 portions; form into 3/4"-thick disks (moisten hand with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.
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Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.