The NESSENTIALS

I combined a Rachael Ray recipe with a recipe from Rasa Malaysia.

Ingredients for 4 servings (281 calories per serving):

• 10ml sunflower oil (Morrisons’ own)
• 5ml white wine vinegar (Sainsbury’s own)
• 5ml Mirin (Yutaka)
• 5ml soy sauce (Morrisons’ less salt version)
• 5g crushed ginger (Morrisons’ own – check the stir fry kit section)
• 3 garlic cloves, minced
• 20g caster sugar (Silver Spoon)
• 7.5g gochujang – that’s Korean hot red pepper paste to you and me
• 600g diced chicken breast (Morissons, came pre-diced and all we had on hand)

Instructions:

1. Combine the wet ingredients with the crushed ginger, minced garlic and caster sugar in a bigger bowl than you would normally eat out of. Mix until all is one.
2. Put the chicken in the marinade, mix in until all is covered everywhere. Leave in the fridge for 2 hours if you can, but less is fine too.
3. Fry in a pan. You can add oil before, or not, I’m not here to tell you what to do. Make sure that your chicken is cooked through all the way – there should be white only, no pink. That’s tricky to tell with the paste, so split some of the pieces just to be sure.

Recommendations:

• Eat this with rice. Mike did have some by itself (though he had most with rice), which he said was good, but he’s an animal! I also steamed a corn on the cob and then sheared it, adding vegetables.

Have you cooked with Korean ingredients before? Leave a comment if you’ll try this dish, or if you think it’s a travesty! You can also subscribe if you’re interested in more of these kind of recipes.