Gochujang Chicken with Rice and Kimchi

Make gochujang chicken with rice and kimchi, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 tbsp, about 18 g Gochujang (The Korean chilli paste. It is 55% carbohydrate, mostly from rice and sugar, so a tablespoon is 45 kcal.)
10 g Soy sauce
1 tsp, about 7 g Honey
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
1 tsp, about 4 g Toasted sesame oil
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
60 g Kimchi
80 g Cucumber
20 g Spring onion
Ingredient notes on the recipe page.

METHOD
1. Mix the gochujang, soy, honey, garlic, ginger and half the sesame oil, coat the chicken in it and leave for thirty minutes.
2. Fry the chicken in a hot non-stick pan for eight minutes, turning, until the marinade darkens and sticks in places and the pieces are cooked through. Add a splash of water if the pan blackens.
3. Slice the cucumber and toss it with the rest of the sesame oil and a pinch of salt.
4. Serve the chicken on the rice with the kimchi and cucumber alongside and the spring onion on top.

Contains gluten cereals, fish, crustaceans, soya and sesame.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/gochujang-chicken-rice-kimchi

AI-generated images illustrating the recipe.

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