One Pan Gochujang
Chicken & Rice.

Watch Luke Cook

See How It's Done.

Straight from the bush kitchen. Watch Luke turn a handful of ingredients into a seriously good one pan chicken and rice dinner. Minimal effort, maximum flavour.

The Shopping List

What You'll Need.

Nothing fancy. Just a few staples, one decent pan and a good appetite. Tick everything off as you go.

The Method

Let's Get Cooking.

One pan, seven simple steps and a bloody good dinner at the end.

1. Prep Your Ingredients

   Rinse the rice thoroughly and set aside. Finely slice the four spring onions, keeping the white sections separate from the green tops. The whites go into the pan, while the greens are saved for garnish. Season the chicken thighs with salt and pepper.

2. Get Some Colour on the Chicken

   Heat a little cooking oil in a large, heavy-based pan over medium-high heat. Add the whole chicken thighs and sear until golden on both sides. Don't rush this part. Let the chicken develop a nice crust before turning. Remove the chicken and set aside.

3. Build the Flavour

   Turn the heat down slightly and add the white parts of the spring onions and crushed garlic to the same pan. Stir briefly until fragrant. Add the sesame oil, soy sauce and gochujang paste, stirring to loosen all those tasty browned bits from the bottom of the pan.

4. Add the Chicken & Rice

   Return the chicken thighs to the pan and coat them in the gochujang mixture. Add the rinsed rice, spreading it evenly around the chicken. Pour in the chicken stock, making sure the rice is submerged.

5. Lid On. Heat Down.

   Bring the liquid to a gentle simmer, then turn the heat right down and cover with a tight-fitting lid. Cook gently for approximately 20–25 minutes, until the rice is tender and the chicken is cooked through. Check that the chicken reaches 75°C internally. If the rice needs more liquid, add a small splash of hot stock or water and continue cooking.

6. Finish With the Good Stuff

   Remove the pan from the heat and let it stand covered for 5 minutes. Fluff the rice gently, then scatter over the reserved green spring onions, sesame seeds and crispy fried shallots. Finish with a drizzle of chilli crunch oil if you like a little extra heat.

7. Serve It Straight From the Pan

   That's it. No fancy plating required. Grab a bowl, find yourself a spot beside the fire and get stuck in. One pan, proper flavour and barely any washing up.