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Stone-Bowl Doenjang Jjigae over Rice
A Stone-Bowl Doenjang Jjigae, deeply savory and worth the wait, and served over Rice.
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Marinated Gochujang Chicken with Kimchi
Marinated Gochujang Chicken with Kimchi -- layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb gochujang chicken
- a pinch soy sauce
- 4 oz gochujang
- 1/4 cup garlic
- 2 tbsp scallions
- 1 cup toasted sesame oil
- 3 cloves sugar
- to taste flaky salt
Method
Step by step
- Pat the gochujang chicken dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the gochujang chicken, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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