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Gochujang Chicken One-Pot Rice That Can Feed Your Whole Family! l Korean Chicken Sotbap



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▶ TOOLS, USED IN MY VIDEOS (AFFILIATE):
KNIFE NO.1:
KNIFE NO.2:
RICE COOKER:
AIR FRYER:
INSTANT POT:

▶ PANTRY ESSENTIALS (AFFILIATE):
SOY SAUCE:
CHICKEN BOUILLON POWDER:
KOREAN CHILI PASTE:
KOREAN CHILI PEPPER FLAKES:
OYSTER SAUCE:
KOREAN BEEF STOCK POWDER:
CHINESE CHILI BEAN PASTE:
SHAOXING COOKING WINE:
DARK SOY SAUCE:
SESAME OIL:
MSG:
MIRIN:
FISH SAUCE:
KOREAN KNIFE CUT NOODLES:
KOREAN SOYBEAN PASTE:
SSAMJANG:
HONDASHI:
SSAMJANG:
BLACK BEAN PASTE:
YEONDU:
SHIN RAMYUN:
GOLD RAMYUN POT:
JOONGMYEON NOODLES:
DANGMYEON(KOREAN GLASS NOODLES):
DRIED SEAWEED PAPER:
KIMCHI:
KOREAN PANCAKE MIX:
KOREAN FRIED CHICKEN POWDER MIX:

#aaronandclaire #onepot #rice

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22 Comments

  1. You don't have to switch pans you can just add 1/2 or 3/4 cup of water on high heat and stir it will come out while the water evaporates. Usually people deglaze with stock or wine but no need it would be too salty if you used bouillon in the rice.

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