This jumped up stir fry plays on the intense flavours found in Korean grilled chicken (dakgalbi).
Serves 2
Prep Time: 10 minutes + 15 minutes marinating time
Cook Time: 15 minutes
Ingredients
500g chicken
2 heads of bok choy, roughly chopped
2-3 spring onions, sliced
1 Tbsp gochujang paste
1 Tbsp miso paste
2 tsp mirin
2 tsp rice vinegar
2 tsp sesame oil + 1 tsp extra
1 large garlic clove, minced
1 tsp minced ginger
1/2 Tbsp water
Method
Thinly slice the chicken and place in a bowl.
In a separate bowl, mix together the gochujang paste, miso, mirin, rice vinegar, sesame oil, garlic, ginger and water, stirring until it combines into a thick sauce.
Add three quarters of the sauce to the chicken and allow to marinate for at least 15 minutes.
Heat a large frying pan over high heat and cook the chicken for around 5 minutes on each side, until it is caramelised on the outside.
In the meantime, heat the extra teaspoon of sesame oil in a small frying pan over medium-high heat and stir fry the bok choy for around 4 minutes, starting with the thicker steam pieces before adding the leafy ends a few minutes in.
Sprinkle the spring onions over the chicken and stir in the bok choy.
Serve over rice. Garnish with sesame seeds if desired.
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