Gochujang Chicken with Rice and Kimchi
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The pan is not oiled. The half teaspoon of sesame oil in the marinade and the sugar in the paste do the browning.
Kimchi is fermented with fish sauce and salted shrimp in most jars, hence the flags. Gochujang usually contains wheat, as does the soy.

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