We've had gochujang sitting unopened in our cabinet for a little, and I've honestly been itching to use it. I have never cooked with it before, but I came across a few recipes online that pair a gochujang sauce with chicken, and I wanted to put together my own version. This turned out great. It was pretty easy to make and came together in under 45 minutes. It also earned a top 5 spot on Mr. Conor's ranking of dishes I've made in our apartment, so take that as you will. The spice from the gochujang was balanced out with just a little bit of cream. I didn't really have to use much, and a little went a long way. Here's the recipe:
Serves: 2
Ingredients
For the chicken bowl:
- 2 chicken breasts
- 1.5 cups of cooked white rice
- 1/2 yellow onion, thinly sliced
- 6-8 oz baby bell mushrooms, thinly sliced
- Olive oil
- Seasonings: smoked paprika, onion powder, salt and pepper
For gochujang sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 2-3 tbsp gochujang (depending on preferred spice level)
- 1 tbsp tomato paste
- 3/4 cup heavy cream
For garnish:
- Green onions, sliced
- Sesame seeds
Directions
- Season chicken breasts with smoked paprika, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until the internal temperature of chicken reaches 165°F. Remove and set aside to rest.
- In the same pan, add the onion and mushrooms. Cook on low to medium heat until softened and golden, about 8 minutes. Remove and set aside.
- Turn the heat down very low. Add butter and garlic, stirring for 1–2 minutes until fragrant.
- Stir in the gochujang and tomato paste, mixing everything very well.
- Slowly pour in the heavy cream and stir until the sauce is smooth and combined. Remove from heat and set aside.
- Put together bowls with sliced chicken breast, rice, onions and mushrooms, and pour the sauce around. Garnish with green onions and sesame seeds, and serve!
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