Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available.
Cooking Light MARCH 2012
1. Combine the first 8 ingredients in a large bowl. Stir in chicken. Cover and marinate 30 minutes.
2. Place rice in a medium saucepan; cover with water to 2 inches above rice. Stir rice; drain. Repeat procedure twice. Add 1 1/2 cups water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.
3. While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve with rice.
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