One Pan Gochujang Chicken Rice

Steps

1. Place dried shiitake mushrooms in a bowl with about 1/2 cup of hot water and let them soak for 15 minutes.
2. Once reconstituted, remove the mushroom stems (they are hard and woody) and slice the rest of the mushrooms in half. Keep all pieces for later use.
3. Prepare the chicken by cutting along the bone to pull it off if necessary.
4. In a bowl, mix together gochujang, soy sauce, mirin, finely chopped garlic, grated ginger, and sweet dark soy sauce to create the marinade.
5. Add the chicken pieces to the marinade and mix well. Set aside while preparing an omelette.
6. To make the omelette: Heat oil in a shallow heavy-based pot. Pour in 3 eggs mixed with a little white pepper. Let it set until golden on the bottom, then flip once and let it cook for another minute or so. Remove from heat.
7. Roll up the cooked egg omelette slices to create decorative 'egg noodles'.
8. In a rice pot, combine 2 cups of jasmine rice with 2.5 cups of liquid (mushroom soaking liquid, kimchi juice, and chicken stock).
9. Heat vegetable oil in the same pot or a separate one. Add the marinated chicken pieces skin-side down and sear for about two to three minutes until nicely charred.
10. Add the kimchi and sliced mushrooms to the pot with the seared chicken.
11. Pour the rice mixture over the chicken, ensuring all rice grains are coated in the liquid.
12. Bring the pot up to a simmer, put on the lid, turn the heat down, and let it cook for about 30 minutes.
13. Garnish the finished dish with egg noodles and spring onions.