· 1 small onion, finely chopped· 8 garlic cloves, finely grated· 1 2-inch piece ginger, peeled, finely grated· ¼ cup gochujang (Korean hot pepper paste)· ¼ cup soy sauce· 2 tablespoons sugar· 1 tablespoon mirin· 1 tablespoon toasted sesame oil· 1 teaspoon freshly ground black pepper, plus more· 3 cups cooked short-grain rice· 1 teaspoon ground cumin· ½ teaspoon garlic powder· ½ teaspoon mustard powder· 8 chicken drumsticks, patted dry· Kosher salt· 4 tablespoons unsalted butter· 2 tablespoons vegetable oil· 4 cups low-sodium chicken broth· 6 scallions, white and pale-green parts only, cut into 1-inch pieces
Step 1Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.Step 2Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.Step 3Meanwhile, season chicken generously with salt. Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45–55 minutes.Step 4Divide rice into 4 portions; form into ¾"-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.Step 5Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.