What are the main ingredients in Fiery Gochujang One-tray Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Fiery Gochujang One-tray Chicken?

Calories: 591, Carbs: 46 grams, Fat: grams, Protein: 47.5 grams, Sugar: 30.8 grams, Salt: 1120 grams

How do I prepare Fiery Gochujang One-tray Chicken?

THE HOST WITH THE ROAST: Pat the chicken dry with paper towel and place on a roasting tray. Add the carrot & onion wedges and spread out in a single layer on half of a roasting tray. Coat the chicken & veg in ½ the gochujang mix (to taste). Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway. AMAZING AROMAS: When the roast has 10 minutes remaining, scatter the dressed green beans over the other half of the tray. Coat the chicken, carrot, & onion wedges in the remaining gochujang sauce (to taste). Roast for the remaining time. IT’S A GO FOR GOCHUJANG: Preheat the oven to 200°C. In a bowl, combine the gochujang (to taste), the sweet soy, and a drizzle of oil. BEAN THERE, DONE THAT: While the chicken is roasting, rinse, trim, and halve the green beans. Place in a bowl. Coat in oil and season. Set aside. PREP STEP: Trim the spring onion and finely slice. Slice the radish into thin rounds. Rinse the salad leaves and the coriander. Roughly chop the rinsed coriander and roughly shred the rinsed salad leaves. NEVER IN A PICKLE: In a bowl, combine the vinegar, 10ml of a sweetener, and 30ml of water. Add the sliced radish and toss until coated. Set aside to pickle. Drain just before serving. SUPPER’S UP FOR GRABS: Plate up the gochujang chicken & veg. Side with the roasted green beans and the shredded salad leaves topped with the pickled radish. Sprinkle over the sliced spring onion and the chopped coriander. Great work, Chef!

What should be prepared from my kitchen to make Fiery Gochujang One-tray Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Fiery Gochujang One-tray Chicken

Name: Fiery Gochujang One-tray Chicken
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey

A popular condiment in Korean cooking, gochujang is a spicy red chilli paste. Golden-roasted drumsticks are covered in this paste, together with a sweet-soy sauce for that glistening goodness. Sided with roasted carrot & onion wedges, green beans, and pickled radish rounds. Enjoy, Chef!

Fiery Gochujang One-tray Chicken

with chicken drumsticks, carrot & green beans

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chicken
Free-range Chicken Drumsticks
Fresh Coriander
Gochujang
Green Beans
Radish
Red Onion
Red Onions
Rice Wine Vinegar
Salad Leaves
Spring Onion
Spring Onions
Sweet Soy

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Photo of Fiery Gochujang One-tray Chicken

Serves 1

IT’S A GO FOR GOCHUJANG
Preheat the oven to 200°C. In a bowl, combine the gochujang (to taste), the sweet soy, and a drizzle of oil.
THE HOST WITH THE ROAST
Pat the chicken dry with paper towel and place on a roasting tray. Add the carrot & onion wedges and spread out in a single layer on half of a roasting tray. Coat the chicken & veg in ½ the gochujang mix (to taste). Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
BEAN THERE, DONE THAT
While the chicken is roasting, rinse, trim, and halve the green beans. Place in a bowl. Coat in oil and season. Set aside.
PREP STEP
Trim the spring onion and finely slice. Slice the radish into thin rounds. Rinse the salad leaves and the coriander. Roughly chop the rinsed coriander and roughly shred the rinsed salad leaves.
NEVER IN A PICKLE
In a bowl, combine the vinegar, 5ml of a sweetener, and 15ml of water. Add the sliced radish and toss until coated. Set aside to pickle. Drain just before serving.
AMAZING AROMAS
When the roast has 10 minutes remaining, scatter the dressed green beans over the other half of the tray. Coat the chicken, carrot, & onion wedges in the remaining gochujang sauce (to taste). Roast for the remaining time.
SUPPER’S UP FOR GRABS
Plate up the gochujang chicken & veg. Side with the roasted green beans and the shredded salad leaves topped with the pickled radish. Sprinkle over the sliced spring onion and the chopped coriander. Great work, Chef!

Gochujang - 15ml
Sweet Soy - 30ml
Free-range Chicken Drumsticks - 2
Carrot - 120g
Red Onion - 1
Green Beans - 80g
Spring Onion - 1
Radish - 20g
Salad Leaves - 20g
Fresh Coriander - 4g
Rice Wine Vinegar - 15ml

Download the Recipe

Serves 2

IT’S A GO FOR GOCHUJANG
Preheat the oven to 200°C. In a bowl, combine the gochujang (to taste), the sweet soy, and a drizzle of oil.
THE HOST WITH THE ROAST
Pat the chicken dry with paper towel and place on a roasting tray. Add the carrot & onion wedges and spread out in a single layer on half of a roasting tray. Coat the chicken & veg in ½ the gochujang mix (to taste). Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
BEAN THERE, DONE THAT
While the chicken is roasting, rinse, trim, and halve the green beans. Place in a bowl. Coat in oil and season. Set aside.
PREP STEP
Trim the spring onion and finely slice. Slice the radish into thin rounds. Rinse the salad leaves and the coriander. Roughly chop the rinsed coriander and roughly shred the rinsed salad leaves.
NEVER IN A PICKLE
In a bowl, combine the vinegar, 10ml of a sweetener, and 30ml of water. Add the sliced radish and toss until coated. Set aside to pickle. Drain just before serving.
AMAZING AROMAS
When the roast has 10 minutes remaining, scatter the dressed green beans over the other half of the tray. Coat the chicken, carrot, & onion wedges in the remaining gochujang sauce (to taste). Roast for the remaining time.
SUPPER’S UP FOR GRABS
Plate up the gochujang chicken & veg. Side with the roasted green beans and the shredded salad leaves topped with the pickled radish. Sprinkle over the sliced spring onion and the chopped coriander. Great work, Chef!

Gochujang - 30ml
Sweet Soy - 60ml
Free-range Chicken Drumsticks - 4
Carrot - 240g
Red Onion - 1
Green Beans - 160g
Spring Onion - 1
Radish - 40g
Salad Leaves - 40g
Fresh Coriander - 8g
Rice Wine Vinegar - 30ml

Download the Recipe

Serves 3

IT’S A GO FOR GOCHUJANG
Preheat the oven to 200°C. In a bowl, combine the gochujang (to taste), the sweet soy, and a drizzle of oil.
THE HOST WITH THE ROAST
Pat the chicken dry with paper towel and place on a roasting tray. Add the carrot & onion wedges and spread out in a single layer. Coat the chicken & veg in ½ the gochujang mix (to taste). Roast in the hot oven for 35-40 minutes until cooked through and crispy, shifting halfway.
BEAN THERE, DONE THAT
While the chicken is roasting, rinse, trim, and halve the green beans. Place on a second roasting tray. Coat in oil and season. Set aside.
PREP STEP
Trim the spring onions and finely slice. Slice the radish into thin rounds. Rinse the salad leaves and the coriander. Roughly chop the rinsed coriander and roughly shred the rinsed salad leaves.
NEVER IN A PICKLE
In a bowl, combine the vinegar, 15ml of a sweetener, and 45ml of water. Add the sliced radish and toss until coated. Set aside to pickle. Drain just before serving.
AMAZING AROMAS
When the roast has 10 minutes remaining, pop the tray of dressed green beans in the hot oven. Coat the chicken, carrot, & onion wedges in the remaining gochujang sauce (to taste). Roast for the remaining time.
SUPPER’S UP FOR GRABS
Plate up the gochujang chicken & veg. Side with the roasted green beans and the shredded salad leaves topped with the pickled radish. Sprinkle over the sliced spring onion and the chopped coriander. Great work, Chef!

Gochujang - 45ml
Sweet Soy - 90ml
Free-range Chicken Drumsticks - 6
Carrot - 360g
Red Onions - 2
Green Beans - 240g
Spring Onions - 2
Radish - 60g
Salad Leaves - 60g
Fresh Coriander - 12g
Rice Wine Vinegar - 45ml

Download the Recipe

Serves 4

IT’S A GO FOR GOCHUJANG
Preheat the oven to 200°C. In a bowl, combine the gochujang (to taste), the sweet soy, and a drizzle of oil.
THE HOST WITH THE ROAST
Pat the chicken dry with paper towel and place on a roasting tray. Add the carrot & onion wedges and spread out in a single layer. Coat the chicken & veg in ½ the gochujang mix (to taste). Roast in the hot oven for 35-40 minutes until cooked through and crispy, shifting halfway.
BEAN THERE, DONE THAT
While the chicken is roasting, rinse, trim, and halve the green beans. Place on a second roasting tray. Coat in oil and season. Set aside.
PREP STEP
Trim the spring onions and finely slice. Slice the radish into thin rounds. Rinse the salad leaves and the coriander. Roughly chop the rinsed coriander and roughly shred the rinsed salad leaves.
NEVER IN A PICKLE
In a bowl, combine the vinegar, 20ml of a sweetener, and 60ml of water. Add the sliced radish and toss until coated. Set aside to pickle. Drain just before serving.
AMAZING AROMAS
When the roast has 10 minutes remaining, pop the tray of dressed green beans in the hot oven. Coat the chicken, carrot, & onion wedges in the remaining gochujang sauce (to taste). Roast for the remaining time.
SUPPER’S UP FOR GRABS
Plate up the gochujang chicken & veg. Side with the roasted green beans and the shredded salad leaves topped with the pickled radish. Sprinkle over the sliced spring onion and the chopped coriander. Great work, Chef!