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Easy prep

Korean-Style Chicken in Creamy Gochujang Sauce

with Smashed Cucumber Salad

Cooking time

20 minutes




960 /serving

Juicy Korean-spiced chicken is a treat in itself. Drizzle it with this creamy, luscious gochujang sauce, made by mixing the Korean red chilli paste with mayonnaise and spices, and it’s game-changing! This quick dinner will save you money on restaurants and boost your day full of punchy flavour, with just the right kick of spice. On the side, to cool things off, you’ll serve a smashed cucumber and julienned daikon salad that’s light, crunchy and perfectly tart.

We will send you:

  • 2 Chicken breasts
  • 2 Scallions
  • 2 Cucumbers
  • 100g Julienned daikon
  • 15ml Soy sauce (low sodium)
  • 157g Calrose rice
  • 30ml Rice vinegar
  • 60ml Mayonnaise
  • 15g Minced roasted garlic
  • 15ml Gochujang
  • 5g Brown sugar
  • 12.5g Korean-style spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Egg, Sesame Seeds, Soy, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
47 g
Saturated Fat
5 g
2460 mg
Total Carbs
86 g
12 g
47 g
8 g
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Cook the rice
Place the rice in a strainer and rinse under cold water until the water runs clear. In a medium pot, combine the rice, 1 ¾ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 18 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board. Let the chicken rest for 5 minutes before slicing it against the grain.
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Mise en place
While the chicken cooks, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut the cucumbers in half lengthwise; using the side of your knife, gently smash down the cucumber halves until slightly flattened. Cut into 1-inch pieces.
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Make the smashed cucumber salad
While the chicken continues to cook, in a large bowl, combine the cucumbers, daikon, brown sugar, soy sauce, white bottoms of the scallions, ½ the rice vinegar, ½ the garlic and 2 tbsp oil (double for 4 portions). Toss well; season with up to ¾ of the remaining spice blend and S&P to taste.
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Make the creamy gochujang sauce
In a small bowl, combine the mayonnaise, the remaining vinegar and as much of the gochujang as you’d like (add ½ for medium spicy). Add up to ¾ of the green tops of the scallions (to taste) and the remaining garlic; season with S&P to taste.
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Plate your dish
Divide the rice between your plates. Top with the chicken. Spoon as much creamy gochujang sauce as you’d like over the chicken. Garnish with as many of the remaining green tops of the scallions as you’d like. Serve with the smashed cucumber salad on the side. Garnish the salad with the remaining spice blend. Bon appétit!

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