Rating: 4.5 stars
40 Ratings
  • 5 star values: 31
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available.

Ann Taylor Pittman
Recipe by Cooking Light March 2012

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Credit: Con Poulos; Styling: Helen Crowther

Recipe Summary test

hands-on:
35 mins
total:
1 hr 25 mins
Yield:
Serves 6 (serving size: 1 cup chicken mixture and 3/4 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 8 ingredients in a large bowl. Stir in chicken. Cover and marinate 30 minutes.

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  • Place rice in a medium saucepan; cover with water to 2 inches above rice. Stir rice; drain. Repeat procedure twice. Add 1 1/2 cups water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.

  • While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve with rice.

Nutrition Facts

433 calories; fat 12g; saturated fat 2.2g; mono fat 3.9g; poly fat 3.6g; protein 33.5g; carbohydrates 45.2g; fiber 2.9g; cholesterol 125mg; iron 6.3mg; sodium 649mg; calcium 54mg.
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