Khao Man Gai Bibimbap with Tao Jiao Gochujang Sauce

Method

1. Bring the water, ginger and salt to the boil in a 18 cm pot over high heat, then add the chicken. When it returns to the boil, turn down to medium-low heat so the surface just shivers and poach for 16 min. Cut into the thickest part: when the juices run clear with no pink, lift the chicken out to cool and keep the stock.

   Add in this stepWater 1,100 mlGinger, sliced 15 gSalt 1 tspBoneless chicken thighs, skin on 300 g

   high heat→medium-low heat

2. Wash the rice until the water runs clear and drain. Heat some of the sesame oil in a pot on medium-low heat, fry half the garlic for 1 minute, add the rice and stir for 1 more minute. Pour in 240 ml of the stock; when it boils, cover, turn down to low heat and cook for 15 min, then turn off the heat and leave to steam for 10 minutes.

   Add in this stepGarlic, minced 1½Toasted sesame oil ½ tbspJasmine rice 180 g

   medium-low heat→low heat

3. Bring the rest of the stock to the boil over high heat and blanch the bean sprouts for 1 min 30 sec. Drain, squeeze out the water and toss with a little sesame oil. Cut the carrot and cucumber into thin 5 cm matchsticks.

   Add in this stepMung bean sprouts 80 gToasted sesame oil ¼ tbspCarrot, julienned ½Cucumber, julienned ½

   high heat

4. For the sauce, mix the tao jiao, gochujang, sugar, rice vinegar, the remaining garlic and half the sesame seeds. If it is too thick, loosen with 1–2 tbsp of stock.

   Add in this stepThai fermented soybean paste (tao jiao), or doenjang 1½ tbspGochujang (Korean chilli paste) 1½ tbspSugar 1½ tspRice vinegar 1½ tspGarlic, minced 1½Toasted sesame seeds ¾ tsp

5. Heat some of the remaining sesame oil in a 22 cm frying pan on medium heat and fry the eggs sunny side up, 2–3 minutes, until the whites are set and the yolks still runny; set aside. Add the last of the oil, press the rice in an even 1.5 cm layer and leave it, without stirring, for 7 min. When it crackles and the edges turn golden, a crust has formed underneath.

   Add in this stepToasted sesame oil ¾ tbspEggs 2

   medium heat

6. Slice the chicken 1 cm thick and arrange it on the rice in the pan with the sprouts, carrot and cucumber, with the eggs in the middle. Scatter over the coriander and the rest of the sesame seeds and serve with the sauce. Mix everything at the table, scraping up the crispy rice.

   Add in this stepCoriander (or shredded perilla leaves) 5 gToasted sesame seeds ¾ tsp