Gochujang is a red savoury sweet and spicy fermented chili paste that is used in Korean cooking. It’s made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt. It’s pretty domineering and a small amount add intense flavour to your dish. Gochujang offers an umami note and heat to your plate.
To elevate my weekly lunch meals, I incorporated gochujang into my arsenal of chicken tray bakes repertoire. I selected a range of vegetables to go with it. To neutralise and balance the spiciness of the dish, I chose to include butternut to the mix. The sweetness of the butternut balances the spiciness of the gochujang giving you a hint of heat in the entire dish. The key to the dish is in the gochujang glaze. If you get the balance in the glaze right, you’ll end up with a mouth-watering meal.
Here is the recipe to this delectable meal.
Ingredients
6 chicken thigh
1 table spoon sesame oil
Half butternut
Broccoli florets
1 capsicum
1 cup white mushrooms
1 corn
Gochujang Glaze
4 table spoon gochujang
6 cloves of garlic
1 table spoon of grated ginger
2 tablespoon of light brown sugar
2 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon light soy sauce
Method
1. Heat the oven to 220 fan. Rub the chicken thighs with sesame oil and season and bake for 20 minutes.
2. Put the gochujang glaze ingredients in a small pan and bring to simmer. Cook for 1-2 minutes or until slightly thickened. Remove from heat.
3. Place all vegetables in the tray with chicken and toss everything to coat in the juices and oil. Roast for another 15 minutes.
4. Spoon the glaze over the chicken thighs and add in the remaining mixture into the dish. Toss well ensuring chicken and vegetables are coated with the glaze.
5. Roast for another 5-10 minutes.
6. Serve with steam rice.