A Roast Chicken featuring a Bed of Scorched, Crunchy Rice, accompanied by our BOMBOM sauces.  Succulent chicken stuffed with sticky rice and garlic, infusing every bite with an explosion of Korean flavours.


  • 1 Extra small size whole chicken, around 1kg
  • 200g steamed white rice
  • 5-6 whole garlic cloves
  • Salt and ground black pepper to taste
  • Olive oil
  • Butter


  1. Trim any excess fat from the inside of the chicken, ensuring it is clean and dry. Season the chicken with salt and pepper, allowing it to marinate in the refrigerator for a few hours.
  2. Stuff the marinated chicken with the steamed rice and garlic, then tie the chicken legs with cooking thread or close the openings with skewers.
  3. Preheat the oven to 200°C. Coat the chicken with olive oil and place it breast-side up on a rack in a baking pan.
  4. Roast the chicken for approximately 45 mimutes or until it is fully cooked and the stuffing is heated through. Then turn the heat down immediately to 175°C and cook for the last 25 minutes.
  5. Once the chicken is done, remove it from the oven and take out all the cooked rice and garlic from the roasted chicken and return the sizzling pan to the stovetop together over medium heat with a spoon of butter.
  6. Cook for an additional 5-10 minutes, sometimes until the bottom of the rice is Scorched and crispy; it's "Nurungji", and place the roasted chicken on top.
  7. Enjoy the delicious and comforting flavours of Korean-inspired roast chicken with crispy rice!

✨ TOP TIP ✨ Serve this chicken alongside 'Gochujang Honey Dip'!

  • 2-3 garlic cloves, finely minced
  • 2 Tbsp gochujang
  • 2 Tbsp Ketchup
  • 2 Tbsp honey - whisk all the followings in a bowl!