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Korean Chicken and Kimchi Rice Traybake

This Korean-inspired chicken and rice traybake features perfectly tender rice studded with kimchi and peas, and juicy chicken thighs roasted in a gochujang sauce.

From the book

Dominique Woolf


All the flavours of two favourites – Korean chicken and kimchi rice – but in an easy traybake. The addictive sweet and spicy gochujang sauce serves both as a marinade and a drizzling sauce, while the tangy kimchi rice, dotted with peas for added freshness, becomes gorgeously crunchy in bits (which we always fight over!). Although it takes longer than some of my other dishes, most of the work is done in the oven, making it a great fuss-free meal.

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For the marinade and sauce:
3 tbsp gochujang
2 tbsp honey
1 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp ketchup
For the traybake:
250g basmati rice
550ml chicken stock
1 tbsp light soy sauce
6–8 chicken thighs (approx. 1kg), bone-in, skin-on, excess fat trimmed
150g kimchi
100g frozen peas
To serve:
lime wedges
spring onions, sliced


Preheat the oven to 200°C/180°C fan/gas mark 6.

Combine all the ingredients for the marinade and sauce in a small bowl.

Put the rice and stock into a large baking tray and stir in 1 tablespoon of the marinade along with 1 tablespoon of soy.

Spoon 3 tablespoons of the marinade over the chicken and coat. Place the chicken on top of the rice and cover tightly with foil. Bake in the oven for 40 minutes. Remove from the oven and discard the foil. Place the chicken on a plate while you stir through the kimchi and peas.

The rice should have absorbed most of the stock but should still be a bit moist. If it looks very dry, add a splash more. Place the chicken back on top and bake, uncovered, for another 15 minutes, or until the chicken is cooked. If you prefer crispier skin, turn the grill to high and cook for a minute or two until done to your liking.

Add 1 teaspoon of water to the remaining marinade to make a drizzling sauce. Serve the chicken and rice with wedges of lime, sliced spring onions and with the sauce on the side.

Delicious with Soy & Sesame Cucumber Pickle (page 189 of The Asian Pantry).


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