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First the broth, dry roast the onion, spring onion, garlic, shallots and ginger until its got beautiful char marks then add in the gochujang & esame oil. Mix until its combined then add in the water, soy sauce & miso paste. Let that simmer with the lid on whilst you make the rice.
Heat the butter in a pot, add in the garlic, soy and miso. Mix then add in the washed rice & water. Simmer with the lid ajar until the liwuid has evaporated & rice is fluffy.
To make the chicken, mix together the gochujang, soy sauce, miso, honey & pepper. Add in the chicken, toss to coat then cook in a non stick pan with the neutral oil both sides for 6-8 minutes. Add in the remaining sauce when the chicken is nearly done.
In the same pan, add a bit more oil if necessary, but fry off the green beans & spring onion until charred.
Serve the rice in a bowl, pour the broth through a sieve around it, top it off with the chicken, beans & spring onion. Garnish with sesame seeds, spring onion.