Korean BBQ Chicken
Korean BBQ Chicken
Delight your senses with this smoky Korean BBQ chicken dish, inspired by the umami-rich flavours of Korean barbeque. A mouthful of smoky-sweet deliciousness in minutes.
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Such an exciting dish that delivers addictively delicious flavour. The tingle of Szechuan pepper and red chilli paste lends a spicy hit to the smoky-sweet notes of sesame, brown sugar, pear juice and white miso paste. Simply add chicken or tofu and veggies, pair with the crunch of a spicy cucumber salad and dinner is sorted! Explore the world through flavour.
- 1 pack of The Spice Tailor Korean BBQ
- 2 tsp. vegetable oil
- 300g chicken breast, diced
- ½ red onion, diced
- 1 red pepper, diced
- 5 spring onions, cut into 4cm long pieces
- Short grain rice, to serve
To garnish (optional)-
- 2 tsp. sesame seeds
- Spring onions, finely sliced
Spicy Cucumber Salad (optional):
- 6 baby cucumbers, roughly chopped
- 1 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 1 tsp. gochujang paste
- 2 tsp. sesame seeds
If choosing to include, start by preparing your spicy cucumber salad. Toss your roughly chopped cucumbers with a large pinch of salt and leave to sit. In a separate bowl mix the soy, rice vinegar, gochujang paste and sesame seeds together and set to one side. Once the main dish is ready, return to the chopped cucumber and wash under water to rinse off the salt. Mix the cucumber and spicy soy mixture together and serve in a small serving bowl.
- To prepare your Korean BBQ dish, place a pan over a medium high heat and add a tbsp. of vegetable oil and the spices from the spice sachet and fry for 30 seconds.
- Add in the chicken until nicely browned. Add in the red onion, red pepper and spring onions to soften. Cook for a minute or so before adding in the base sauce and simmering for a few minutes.
- Stir in the main sauce and simmer for 3-4 minutes until the chicken is cooked through.
- Serve with short grain rice, the spicy cucumber salad and scatter over sesame seeds and sliced spring onions for a final flourish.
As appliances vary, these are guidelines only. Always ensure food is piping hot and cooked through.
Such an exciting dish that delivers addictively delicious flavour. The tingle of Szechuan pepper and red chilli paste lends a spicy hit to the smoky-sweet notes of sesame, brown sugar, pear juice and white miso paste. Simply add chicken or tofu and veggies, pair with the crunch of a spicy cucumber salad and dinner is sorted! Explore the world through flavour.
- 1 pack of The Spice Tailor Korean BBQ
- 2 tsp. vegetable oil
- 300g chicken breast, diced
- ½ red onion, diced
- 1 red pepper, diced
- 5 spring onions, cut into 4cm long pieces
- Short grain rice, to serve
To garnish (optional)-
- 2 tsp. sesame seeds
- Spring onions, finely sliced
Spicy Cucumber Salad (optional):
- 6 baby cucumbers, roughly chopped
- 1 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 1 tsp. gochujang paste
- 2 tsp. sesame seeds
If choosing to include, start by preparing your spicy cucumber salad. Toss your roughly chopped cucumbers with a large pinch of salt and leave to sit. In a separate bowl mix the soy, rice vinegar, gochujang paste and sesame seeds together and set to one side. Once the main dish is ready, return to the chopped cucumber and wash under water to rinse off the salt. Mix the cucumber and spicy soy mixture together and serve in a small serving bowl.
- To prepare your Korean BBQ dish, place a pan over a medium high heat and add a tbsp. of vegetable oil and the spices from the spice sachet and fry for 30 seconds.
- Add in the chicken until nicely browned. Add in the red onion, red pepper and spring onions to soften. Cook for a minute or so before adding in the base sauce and simmering for a few minutes.
- Stir in the main sauce and simmer for 3-4 minutes until the chicken is cooked through.
- Serve with short grain rice, the spicy cucumber salad and scatter over sesame seeds and sliced spring onions for a final flourish.
As appliances vary, these are guidelines only. Always ensure food is piping hot and cooked through.
Keep this recipe for later
The origin of Korean barbecue is said to date back to the Goguryeo era and the popular dish ‘bulgogi’ - thin, marinated beef barbecued and served to royalty throughout the Joseon dynasty.
Korea’s culinary tradition has been greatly influenced by the country’s geography as a peninsula, wherein they experience polarising seasons of harsh winters and sweltering summers. Koreans developed methods of food preservation, which gave way to households fermenting foods, such as soybean or chilli pastes, in large earthenware pots. Dishes borne out of these traditions have captivated the west by way of Korean immigration.
In our rendition, we have drawn inspiration from the history of Korean cooking methods by including umami-rich white miso paste to create a deeply flavourful Korean-style barbecue sauce.
