Korean gochujang chicken with kimchi and crunch
From the foundersAlexander Eriksson·Founder & CEO
Juicy chicken breast marinated in flavourful gochujang and fried to perfection. Served with lightly steamed rice and tangy, crunchy kimchi.
Ingredients
2 servings
- 300 gchicken breast fillets
- 2 mskgochujang (Korean chilli paste)
- 1 mskJapanese soy sauce
- 2 klyftorgarlic
- 1 tsksesame oil
- 100 grice (e.g. jasmine rice, uncooked weight)
- 150 gkimchi
- 150 gcucumber
- 2 stspring onions
- 1 tskrapeseed oil
How to make it
- 1
Rinse the rice and cook it according to the packet instructions.
- 2
Cut the chicken breast into even slices.
- 3
Mix the gochujang, crushed garlic, soy sauce and sesame oil in a bowl. Fold in the chicken and leave to marinate for at least 5 minutes.
- 4
Cut the cucumber into thin strips and finely slice the spring onions.
- 5
Heat the rapeseed oil in a non-stick frying pan over a medium-high heat. Fry the chicken for 3-4 minutes per side until cooked through with a nicely caramelised surface.
- 6
Spoon the steamed rice into bowls and top with the freshly fried chicken, kimchi, crunchy cucumber and shredded spring onion.
Kitchen tips
- Don't fry over too high a heat, as gochujang paste contains sugar and burns easily.
- Add an extra splash of rice vinegar over the cucumber for a little extra tang.
AI-generated content. Always verify ingredients and allergen information yourself.
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