Gochujang seared chicken

Name: Gochujang seared chicken
Cook time: 25 min
Yield: 4

with charred edamame and kimchi barley

Ready in around 25 mins

RECIPE FACT:

In Korea, the average person eats around 18 kg of kimchi a year!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice each chicken breast into 2 cm slices and place in a bowl with the gochujang marinade.
2. TO COOK THE VEGETABLES:

Finely slice the mushrooms. Spray a non-stick pan with oil and place over a medium-high heat. Once hot add the mushrooms and edamame, season with salt and cook for 2-3 mins. Open the bag of steamed barley, squeezing gently on the bag to break up any large clumps. Add the barley and the sliced red cabbage to the pan and cook for a further 1-2 mins. Remove from the pan and cover to keep warm. Just before serving, pour in the Korean seasoning and toss to combine.
3. TO COOK THE GOUCHJANG CHICKEN:

Respray the pan with oil and place back over a medium-high. Once hot add the chicken pieces and cook for 2-3 mins each side.
TO SERVE:

Spoon charred edamame and kimchi barley into bowls. Top with gochujang chicken, dollop with kimchi mayo and sprinkle over toasted sesame seeds.