Directions
- 1Add soya sauce to the gochujang sauce.
- 2Add brown sugar to the gochujang sauce.
- 3Add white sesame seeds to the gochujang sauce.
- 4Add gochujang sauce to the mix.
- 5Mix all the ingredients to create the gochujang glaze.
- 6Add minced garlic to the chicken.
- 7Mix the chicken with the minced garlic.
- 8Brush the gochujang glaze on the chicken.
- 9Pan fry until golden and cooked through.
- 10Garnish with spring onions.
- 11Add rice vinegar, sugar, soya sauce, and sesame seeds to a bowl for the Japanese cucumber salad.
- 12Add sliced cucumber to the dressing.
- 13Toss cucumbers with dressing until well-coated.
- 14Serve the gochujang chicken with rice and Japanese cucumber salad.
Ingredients
- 250 gms boneless skinless chicken thighs
- 2 tsp minced ginger garlic paste
- 2 tbsp soy sauce
- 2 tbsp gochujang
- 0.5 tsp salt
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp honey
- 1 tbsp brown sugar
- 1 green onion
- 1.5 tsp sesame seeds
- 1 cucumber
Equipment
bowlspoonbrushpanchopsticks
Tips
- Garnish with sliced spring onion or microgreens.
- Crushed peanuts can also be added as a topping.
Related recipes
Korean Popcorn Chicken
Korean · Dinner
Easy Ground Beef Bulgogi
Korean · Dinner25m
Korean Bibimbap
Korean · Dinner
Marry Me Chicken Pasta
Korean · Dinner
Hailey’s Butter Mayo Buldak
Korean · Dinner
Korean Chicken Meal Prep
Korean · Dinner
Kimchi Mac N Cheese
Korean · Dinner
Tteokbokki
Korean · Dinner
Budae-jjigae
Korean · Dinner
Cheese Buldak (Fire Chicken)
Korean · Dinner
Fishcake Soup (Eomuk-tang)
Korean · Dinner
Rabokki
Korean · Dinner