April 21, 2024

Korean BBQ chicken, soy mushroom, kimchi, and rice by Matt Burgess

By Online Provenance Butcher
Korean BBQ chicken, soy mushroom, kimchi, and rice by Matt Burgess



Chicken thighs

2x chicken thighs

1 tablespoons honey

1 tablespoons gochujang – Korean chili paste

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon finely minced ginger

 1 clove of garlic (finely minced)


Kimchi (non-fermented)

 ½ Chinese cabbage cut into dice

3 tbsn Korean chilli flakes (Gouchgaru)

4 tbsn rice vinegar

2 tbsn coriander stalks chopped

1 thumb sized ginger peeled and chopped

¼ onion chopped

2 cloves of garlic

3 tbs soy sauce

1 tsp sugar

Soy Mushroom

50g mushrooms sliced (around 5)

1 tsp soy sauce  

1 tsp sesame oil

1tsp sesame seeds


Sushi rice

250g sushi rice (1 cup)

500g water (2 cups)

100ml sushi rice seasoning



1 boiled egg

4tbs sliced spring onion

1 cup sliced cucumber



Pre heat the oven to 180deg C.

Combine the Gochujang – Korean chili paste , soy sauce, sesame oil, minced ginger, clove of garlic (finely minced) and honey and mix well.

Add the chicken to the marinade turning so its all coated and leave over night in an air tight container

When ready to serve, place onto a lined baking tray, and bake in theoven for 40 minutes or until cooked.

For the kimchi, in a blender add everything apart form the cabbage. Blend until very red and very smooth. Mix through the cabbage, place into air tight container until ready

 For the soy mushroom mix everything together let it sit for 10 minutes to marinate


For the sushi rice,wash the rice in a colander under cold running water until the water runs clear this take around 10 minutes.

Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes. Remove from stove and set aside until cool. Once the rice is cool, stir seasoning into the cooked rice.


Now it's time to plate up:

 Chop the marinated chicken thighs for each plate add one thigh and 150g of cooked sushi rice. Add a half boiled egg, a half cup of kimchi, sliced raw seasoned mushrooms, 2 tbs of sliced spring onions and half a cup sliced cucumber.