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
Fiery Gochujang One-tray Chicken
with chicken drumsticks, carrot & green beans
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Fiery Gochujang One-tray Chicken?
The preparation time for Fiery Gochujang One-tray Chicken with chicken drumsticks, carrot & green beans is between 25 and 40 minutes.
What is the total time required to make Fiery Gochujang One-tray Chicken with chicken drumsticks, carrot & green beans?
The total time required to make Fiery Gochujang One-tray Chicken with chicken drumsticks, carrot & green beans is between 40 and 55 minutes.
How many servings does Fiery Gochujang One-tray Chicken provide?
4 servings
What are the main ingredients in Fiery Gochujang One-tray Chicken?
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
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?
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
How many calories does Fiery Gochujang One-tray Chicken have?
591 calories
How much fat content does Fiery Gochujang One-tray Chicken have?
grams
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