Think of gochujang as Korean steak sauce, adding savory depth to the chicken. You can find it at many supermarkets, or substitute equal parts Sriracha and white/yellow miso (soybean paste).
Very good. Easy to make the marinade ahead of time doubling the amount of sauce and chicken. I'm a visual home cook and added julienne carrots, cucumbers, purple cabbage and fresh garden mint along with the green onion slices and served the rice on the side. (Much less heavy with the not in the lettuce leaf). The presentation with a drizzle of the sauce and sprinkle of more toasted sesame seeds was elegant and delicious to eat. I would definitely make this for a party and let the guests make their own creation. Wished I could send you the photo.
Read MoreWe enjoyed this recipe a lot! I used chicken thighs for a richer taste. No time to get gochujanh so I used thai red chili paste and a smidge of white miso. Didn't have the dark sesame but regular. I'm sure made as is it would be just as delicious. It came together quickly, had a great color too.
Read MoreThe family really enjoyed these. I used jasmine rice because I had some left over but I'm sure the brown rice would be just great too. Next time, I'll make a bit more of the dipping sauce.
Wow this was easy and tasty. Will make this again.
Read MoreThis was super easy to make. I added a spicy peanut sauce for some extra kick, it balanced out the sweet and salty spectrum pretty well.
Read MoreThe only problem with this recipe was there wasn't enough of it- we could have easily eaten another 1/2 lb of chicken. It was so good!
Read MoreDelicious and easy recipe.
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