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Fresh pre-cut ingredients
20 minutes

Korean-Style Chicken Breasts in Spicy Gochujang Sauce

Smashed Cucumber & Daikon Salad

Cooking time

20 minutes




990 /serving

Bold and balanced, Korean-spiced chicken is always a treat in itself. Drizzled with this creamy, luscious gochujang sauce—made by mixing the Korean chili paste with mayonnaise and scallion—it becomes a meal to remember. This quick dinner will boost your day with punchy flavours and just the right kick of heat. To cool things off, you’ll serve a side salad of smashed cucumbers and daikon matchsticks that’s light, crunchy and nicely tart.

We will send you:

  • 2 Chicken breasts
  • 200g Matchstick daikon
  • 1 Scallion
  • 2 Cucumbers
  • 60ml Mayonnaise
  • 30ml Rice vinegar
  • 15ml Gochujang
  • 160g White rice
  • 30ml Sweet soy sauce
  • 8g Sugared Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper, sugar)

Contains: Eggs, Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Salt & pepper (S&P)
Total Fat
45 g
Saturated Fat
5 g
1590 mg
Total Carb
95 g
24 g
46 g
5 g
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Cook the rice
Place the rice in a strainer and rinse under cold water, agitating it for 1 min., until the water runs clear. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 18 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
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Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
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Mise en place
Meanwhile, thinly slice the scallion, separating the white bottom and green top. Halve the cucumber lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks.
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Make the smashed cucumber salad
In a large bowl, combine the cucumbers, daikon, soy sauce, white bottom of the scallion, ½ the vinegar, 2 tbsp oil (double for 4 portions), ¾ of the remaining spices and S&P.
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Make the gochujang sauce
In a small bowl, combine the mayo, remaining vinegar and the gochujang (add ½ for medium spicy). Add ¾ of the green top of the scallion and S&P; stir well.
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Plate your dish
Divide the rice between your bowls. Top with the chicken and gochujang sauce. Garnish with the remaining green top of the scallion. Serve the smashed cucumber salad on the side and season with the remaining spices. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.