Heat the oven to 375°F.

First, make the sweet soy marinade. Combine soy sauce, shallot, garlic, ginger, and pineapple in a blender and blend until smooth. Stir in brown sugar, honey, sesame oil, and pinch of Momofuku Savory Seasoned Salt.

Heat dutch oven or braiser on stove over medium-high heat and add 1 tablespoon neutral oil. Season chicken with Kosher salt and sear skin-side down until browned about 6–7 minutes, then flip and sear the other side about 3 minutes. Flip back over so chicken is skin side up.

Add chicken stock, sweet soy marinade, gochujang, and Momofuku Chili Crunch and bring to a boil. When it comes to a boil, cover and place in the oven for 1 hour.

While chicken is cooking, prepare rice using your Zojirushi rice cooker. Add 2 cups uncooked, washed rice and use the measuring cup to add water. Turn on the rice cooker and cook on the regular rice setting.

Remove chicken from the oven. The broth should still come up about ¾ of the way on the chicken. If not, add an additional 1–2 cups of stock. Stir in onion, carrots, and sweet potato. Cook uncovered on the stove until vegetables are tender and sauce is very thickened, about 25 minutes. Stir it every 5 minutes to ensure it’s not sticking to the bottom. It’s ready when the sauce is thickened and the vegetables are tender.

Open the Zojirushi rice cooker and use the paddle to fluff the rice. Serve alongside chicken.