Gochujang Glazed Chicken

with steamed rice and kimchi slaw

STARS

Roast boneless, skinless chicken breast with a glaze made from Gochujang, the fiery Korean chile paste. Serve with steamed white rice and a slaw inspired by "Geotjeori," a traditional quick-style kimchi.

Difficulty Level

Total Time: 30 minutes

Active Time: 20 minutes

Ingredients

Gochujang Glazed Chicken and Rice

1 bunch green onions, sliced, divided
2 tablespoons gochujang
2 tablespoons low-sodium soy sauce
2 garlic cloves, peeled
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon canola oil
1½ tablespoons hoisin sauce
4 boneless, skinless chicken breasts
2 cups jasmine rice
¼ cup white sesame seeds

Kimchi Slaw

¼ cup sambal oelek
1 garlic clove
1 teaspoon fish sauce
2 tablespoons rice wine vinegar
1 tablespoon minced ginger
½ cup canola oil
1 teaspoon gochujang
2 heads baby bok choy, sliced thinly
1 cup shredded napa cabbage
1 cup carrot matchsticks
1 red bell pepper, sliced thinly

Directions

In a blender, purée 2 green onions, gochujang, soy sauce, garlic, sesame oil, vinegar, canola oil and hoisin sauce until smooth. Adjust seasoning with salt and pepper. Coat the chicken with the marinade and marinate overnight or for at least 4 hours.

Preheat the oven to 350°F.

Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce to low, cover, and cook until the grains are tender, about 20 minutes.

Arrange the chicken on a baking sheet, discarding the marinade. Roast until cooked through, about 22-28 minutes, flipping halfway through.

For the slaw, blend the sambal oelek, garlic, fish sauce, vinegar, ginger, oil and gochujang in a blender until smooth. Toss the bok choy, cabbage, carrots and bell pepper with the dressing until well coated.

To serve, divide the rice between plates, top with gochujang glazed chicken and serve with kimchi slaw on the side, topped with green onions and sesame seeds.