Korean BBQ Gochujang Chicken
with Sesame Creamy Potatoes & Pea Pod Salad
- Celery
- Soy
- Wheat
- Gluten
- Eggs
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Ingredients
330 g
Chicken Breast
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
gochujang
(Contains: Soy, Wheat, Gluten;)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Spring Onion
1 packet
Pea Pods
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten, Sesame;)
2
Potato
1 packet
Mixed Salad Leaves
Cooking Steps
• Preheat BBQ to high heat. Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. • Drain and return to saucepan with chicken-style stock powder and a drizzle of olive oil. Toss until well combined. Set aside and allow to cool slightly.
• Meanwhile, trim and halve pea pods lengthways. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken breast, turning to coat. • In a small bowl, combine gochujang, the honey and a splash of water.
• When BBQ is hot, add chicken to BBQ grill plate and cook, until charred and cooked through, 3-6 minutes each side. • In the last minute of cook time, brush over gochujang mixture until browned and sticky. Transfer to a plate.
NO BBQ? In a large frying pan, cook chicken breast steaks over medium-high heat, until browned and cooked through, 3-6 minutes each side.
• When chicken has 5 minutes remaining, grill spring onion until golden, 2-3 minutes each side.
No BBQ? In a large frying pan, cook spring onion over medium-high heat, turning, until golden, 2-3 minutes.
• Roughly chop charred spring onion. • In a second medium bowl, combine pea pods, mixed salad leaves, a drizzle of vinegar and olive oil. Season. • To saucepan with potatoes, add garlic aioli, sesame seeds and spring onion, tossing until well combined. Season to taste.
• Slice chicken. • Divide Korean BBQ gochujang chicken, sesame creamy potatoes and pea pod salad between plates. Enjoy!
