Sweet and Savory Chicken Deopbap (Chicken over Rice)
A one-bowl chicken deopbap (chicken over rice) topped with chicken thigh meat braised tender in a sweet and savory sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Trim the fat from chicken thigh meat, sear until golden brown, and simmer until moist in a sweet and savory soy glaze. Mild and easy to enjoy, this clean-tasting one-bowl meal is completed with shredded large green onion and onion soaked to remove their sharp bite.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Chicken thigh meat3 cloves, 650 g
- Onion1/4
- Large green onion (daepa)1/4 stalk
Marinade
- Salta little
- Ground black peppera little
- Mirin (cooking rice wine)2 tbsp
Sauce
- Regular soy sauce (jin-ganjang)3 tbsp
- Oyster sauce1 tbsp
- Mirin (cooking rice wine)4 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- Minced ginger1 tsp
- Water1/3 cup
- Of course, you can make this with other cuts as well.
Steps
Trim the fat from the boneless chicken thigh meat, then score finely in a crisscross pattern so the seasoning absorbs well. Next, evenly sprinkle with salt, ground black pepper, and mirin (cooking rice wine) to marinate.
Finely shred the large green onion (daepa) and onion, then soak them in cold water to remove their pungent bite.
Add a little cooking oil to a heated pan and cook the marinated chicken thigh meat skin-side down first, searing both sides until golden brown. If the meat is thick and does not cook through easily, cover with a lid and cook over low heat.
Add all of the sauce ingredients and once it comes to a bubbly boil, add the chicken thigh meat and braise, turning so the seasoning absorbs evenly on both sides. Since this is for a rice bowl, do not reduce the sauce completely; leave about 3 to 4 tbsp remaining. Slice the chicken into bite-sized pieces.
Fill a shallow bowl with cooked rice, place the sliced meat on top, garnish with the shredded onion or green onion, and drizzle the remaining sauce over everything to finish.
Ppunwife's tips
- If the meat is thick and does not cook through easily, cover with a lid and cook over low heat.
- Since this is for a rice bowl, do not reduce the sauce completely; leave about 3 to 4 tbsp remaining.
FAQ
Can I use cuts other than chicken thigh meat?
It is completely fine to make this with other cuts, so feel free to switch according to your preference.
What should I do if the chicken is thick and does not cook through easily?
Cover the pan with a lid and cook slowly over low heat to ensure it cooks properly all the way through.
Should I boil down the braising sauce completely in the pan?
It is best to simmer until about three to four tablespoons of sauce remain so you can drizzle it over the rice and mix it in.
How do I tone down the sharpness of the onion and large green onion garnish?
Soaking the shredded large green onion and onion briefly in cold water will effectively remove their sharp, pungent bite.
