Cookwith

Name: Gochujang-Glazed Chicken Thighs with Scallion-Ginger Rice and Quick Pickles
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tbsp gochujang (Korean fermented chili paste); 2 tbsp soy sauce; 1 tbsp honey; 1 tbsp rice vinegar; 1 tbsp toasted sesame oil; 3 cloves garlic, minced; 1-inch piece fresh ginger, minced (divided); 1 cup jasmine rice; 2 1/4 cups water, divided; 4 scallions, thinly sliced (white and green parts separated); 1 English cucumber, thinly sliced; 1/2 cup rice vinegar (for pickles); 1 tbsp sugar; 1/2 tsp kosher salt; 1 tsp sesame seeds (for garnish); Neutral oil (canola or vegetable), for searing

Gochujang-Glazed Chicken Thighs with Scallion-Ginger Rice and Quick Pickles

miradugm

This family-style David Chang-inspired dinner brings together the spicy-sweet depth of gochujang-glazed chicken thighs with the fresh bite of ginger-scallion rice and the cooling crunch of quick cucumber pickles. The chicken is oven-finished for juicy, lacquered skin while the rice is infused with aromatic ginger and scallion for an umami-packed base. Quick pickles add a tangy, refreshing element, balancing the richness of the chicken. Served family-style, this meal is vibrant, comforting, and perfect for gathering around the table on a cool California evening.

Ingredients

Instructions

Preheat oven to 425°F (218°C).
Pat chicken thighs dry with paper towels and season lightly with salt. In a small bowl, mix gochujang, soy sauce, honey, 1 tbsp rice vinegar, sesame oil, garlic, and half the minced ginger to create the glaze.
Heat a large ovenproof skillet over medium-high heat. Add a thin film of neutral oil. Sear chicken thighs, skin side down, for 5 minutes until golden and crisp. Flip, brush with half the glaze, and transfer skillet to oven. Roast for 15-20 minutes, brushing halfway through with remaining glaze, until chicken is cooked through (165°F internal temp).
Meanwhile, rinse jasmine rice under cold water until water runs clear. In a medium saucepan, add rice, 2 cups water, 1/2 tsp salt, the remaining minced ginger, and the whites of the scallions. Bring to a boil, reduce heat to low, cover, and cook 15 minutes. Off heat, fluff rice and fold in scallion greens.
For quick pickles, combine cucumber slices, 1/2 cup rice vinegar, 1/4 cup water, sugar, and 1/2 tsp salt in a small bowl. Toss and let sit while the chicken cooks, stirring once or twice.
Plate rice topped with gochujang-glazed chicken. Add a mound of quick pickles on the side. Garnish chicken and rice with sesame seeds and extra scallion greens. Serve immediately.