Korean Chicken Pot Rice (Sotbap)
A comforting one-pot Korean dish with fluffy rice, tender chicken, and bold flavors.
1h 25m4Servings
Nutrition
660kcal
37gProtein
80gCarbs
20gFat
Ingredients
INGREDIENTS
Uncooked Short-Grain White Rice
2 cups
Water
2 cups
Chicken Bouillon Powder
1 tbsp
Boneless, Skin-on Chicken Thighs
1 lb
Garlic
6 cloves
Yellow Onion
0.5 piece
Green Onions
5 pieces
Neutral-Tasting Oil
2 tbsp
Unsalted Butter
1 pat
Shredded Mozzarella Cheese
Optionaloptional
1 cup
MARINADE
Korean Chili Pepper Flakes (Gochugaru)
2 tbsp
Garlic Powder
½ tbsp
Korean Chili Paste (Gochujang)
1 tbsp
Soy Sauce
1½ tbsp
Oyster Sauce
1 tbsp
Mirin
1 tbsp
Toasted Sesame Oil
½ tbsp
Black Pepper
To taste
1 pinch
Instructions
1Prepare Ingredients
Soak Rice
Wash the rice to remove dust and debris, repeating 2-3 times. Soak the rice in cold water for 30 minutes. This step is crucial for even cooking in a pot.
Season Water
In a container, combine 2 cups of water with 1 tbsp chicken bouillon powder and mix well. (Substitute with Korean beef stock powder or chicken stock if needed.)
Marinate Chicken
Place chicken thighs in a mixing bowl, add all marinade ingredients, and gently massage. Set aside.
Chop Vegetables
Finely chop the garlic. Dice the yellow onion. Thinly slice the green onions, separating the white and green parts.
2Cook Chicken and Rice
Sear Chicken
Heat 2 tbsp neutral oil in a large nonstick pot over medium-high heat. Place chicken thighs skin-side down and sear for 2 minutes until golden. Flip and cook the other side for 3 minutes. Remove chicken and set aside.
Sauté Aromatics
In the same pot, add the chopped garlic, diced onion, and white parts of the green onions. Sauté for 3 minutes until fragrant.
Toast Rice
Add the drained rice to the pot and stir-fry for 1 minute, ensuring each grain is coated in the oil.
Add Liquid and Boil
Pour in the seasoned water and bring to a boil, stirring occasionally to prevent sticking.
Simmer and Steam
Reduce heat to low, place the seared chicken on top of the rice, and cover with a lid. Simmer for 15 minutes. Turn off the heat and let it steam, covered, for another 10 minutes.
3Finish and Serve
Fluff and Garnish
Remove the chicken from the pot. Add the green parts of the green onions, a pat of butter, and shredded mozzarella cheese (if using) to the rice. Gently fluff the rice.
Serve
Serve the chicken pot rice with the seared chicken on top. Enjoy!
Tips
Using a nonstick pot is highly recommended to prevent the rice from sticking and burning.
Soaking the rice is essential for achieving fluffy, evenly cooked rice when cooking in a pot.
Do not lift the lid during the simmering and steaming process to ensure the rice cooks properly.