SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES RECIP…
Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.
Provided by Yewande Komolafe
Total Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
- Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
- While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
- Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES RECIP…
Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.
Provided by Yewande Komolafe
Total Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
- Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
- While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
- Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
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MARY BERRY MISO PRAWNS & CORIANDER RECIPE | BBC2 LOVE T…
From thehappyfoodie.co.uk
Measure all the marinade ingredients into a medium bowl, season with black pepper and whisk together.
Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time.
Heat the sunflower oil in a large frying pan or wok over a high heat. Add the shell-on prawns and cook until pink. Turn over and add the rest of the prawns with their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky.
Remove the lemongrass, add the lemon juice and coriander, and fry for 1 minute. Give the pan one last toss.
Divide the prawns between four plates, making sure that one unpeeled prawn is on each plate.
Mary’s tips:
Not for freezing.
Can be marinated up to 4 hours ahead.
MARY BERRY MISO PRAWNS & CORIANDER RECIPE | BBC2 LOVE T…
From thehappyfoodie.co.uk
Measure all the marinade ingredients into a medium bowl, season with black pepper and whisk together.
Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time.
Heat the sunflower oil in a large frying pan or wok over a high heat. Add the shell-on prawns and cook until pink. Turn over and add the rest of the prawns with their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky.
Remove the lemongrass, add the lemon juice and coriander, and fry for 1 minute. Give the pan one last toss.
Divide the prawns between four plates, making sure that one unpeeled prawn is on each plate.
Mary’s tips:
Not for freezing.
Can be marinated up to 4 hours ahead.
EASY BIBIMBAP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course, Supper
Calories 494 calories per serving
- When the rice is cooked, drain and pile into 2 bowls. Slice the steak then put it on top of the rice. Next to that add a clump of the cooked carrots, then the spinach and finally the ginger. Scatter the sesame seeds over the top. Stir all of the sauce ingredients together in a bowl and serve alongside the rice. The best way to eat it is to dollop on a good serving of the sauce, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak.
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