Korean Red Pepper Paste Chicken Recipes

GOCHUJANG CHICKEN

Steps:

• In a large bowl, combine the onion, garlic, soy sauce, gochujang, honey, and sesame oil and stir to mix well.
• Add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
• Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade if desired. Add the chicken and cook until browned on the outside and cooked through, about 5 minutes per side.
• Remove from the grill and let stand for 5 minutes.
• If you reserved the marinade, put it (including the onions) in a medium saucepan and bring to a boil over medium-high heat. Let boil for at least 5 minutes. The sauce will thicken a bit.
• Slice the chicken pieces into strips and transfer them to a platter. Drizzle the reduced marinade over the top, if using.
• Serve with the lettuce leaves, mint, chilies, and dipping sauce.

KOREAN RED PEPPER PASTE CHICKEN

Steps:

• Cut chicken breast into small cubes and place into a bowl. Add sake 1T and a pinch of garlic and herb seasoning over the chicken. Hand rub chicken and leave it for 30 minutes.
• Boil water with a pinch of salt and cook pasta until it's chewy.
• Clean mushrooms. Slice shiitake and onion.Mince jalapeno.
• Heat canola oil in a pan over medium-high heat. Stir fry minced garlic 1T and onion. When the onion turns clear, add mushroom and jalapeno. Continue to stir fry quickly until the vegetables become tender. Place the vegetables on a dish.
• Pour the sauce over the chicken in the pan and cook. When the chicken is done, add the vegetables and mix everything together thoroughly. Add mozzarella cheese.