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Fresh pre-cut ingredients
20 minutes
Spicy

Korean-Style Chicken & Spicy Gochujang Cream

Smashed Cucumber Salad & Jasmine Rice

Cooking time

20 minutes

Servings

2/4

Calories

880 /serving

Bold and balanced, Korean-spiced chicken is always a treat in itself. Drizzled with this creamy, luscious gochujang cream—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 it over jasmine rice with a salad of smashed cucumbers and matchstick daikon that’s light, crunchy and nicely tart.

We will send you:

  • 2 Chicken breasts
  • 150g Matchstick daikon
  • 1 Scallion
  • 2 Cucumbers
  • 60ml Mayonnaise
  • 30ml Rice vinegar
  • 15ml Gochujang
  • 160g Jasmine rice
  • 45ml Sweet soy sauce
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
4 g
Sodium
1950 mg
Total Carb
105 g
Sugars
30 g
Protein
46 g
Fibre
4 g
Preparation
a picture
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 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.
a picture
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.
a picture
Mise en place
Meanwhile, thinly slice the scallion, separating the white bottom and green top. Halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks.
a picture
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 cream
In a small bowl, combine the mayo, gochujang (add ½ for medium spicy), remaining vinegar, ¾ of the green top of the scallion and S&P.
a picture
Plate your dish
Divide the rice between your bowls. Top with the chicken. Drizzle with the gochujang cream. 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.