Take two cups of short-grain rice and wash it about three times.

Soak the washed rice in cold water for about 30 minutes.

Prepare the seasoned water for cooking the rice by mixing 1 tablespoon of chicken bouillon powder into 2 cups of water.

Place 450g of boneless, skin-on chicken thighs in a large mixing bowl.

Add all marinade ingredients to the chicken: Korean chili pepper flakes, garlic powder, gochujang, soy sauce, oyster sauce, mirin, sesame oil, and black pepper.

Mix the chicken and marinade thoroughly with your hands until the chicken is well-coated. Set aside.

Smash and finely chop 6 cloves of garlic.

Finely dice half an onion.

Thinly slice green onions, separating the white parts for cooking and the green parts for garnish.

Heat 2 tablespoons of oil in a large pot over medium-high heat.

Place the marinated chicken skin-side down in the hot pot and sear for about 2 minutes.

Flip the chicken and cook the other side for another 3 minutes.

Once both sides are seared, remove the chicken from the pot and set it aside on a rack.

In a clean pot, pour the rendered chicken fat from the first pot and heat over medium-high heat.

Add the chopped garlic, onion, and white parts of the green onions to the hot fat. Sauté for 3 minutes until fragrant.

Add the drained rice to the pot and stir-fry for 1 minute to coat each grain with the aromatic oil.

Pour in the seasoned water, stir to combine, and bring to a boil.

Once boiling, reduce the heat to low. Place the seared chicken pieces on top of the rice.

Cover the pot with a lid and let it simmer for 15 minutes.

After simmering, remove the pot from the heat and let it steam, covered, for another 10 minutes.

Open the lid and fluff the rice. Garnish with the reserved green parts of the green onions.

Remove the chicken, add a pat of butter to the rice, and mix everything together until the butter melts.

Place the chicken back on top of the rice and serve hot.