Chicken with mushrooms and gochujang paste
1 serving
20 minutes
Chicken with mushrooms and kochujang pasta is a fragrant and spicy dish of Korean cuisine that captivates with its rich flavor and tender texture. Kochujang, a traditional fermented red pepper paste, adds spiciness, a deep savory note, and a characteristic sweet-umami touch to the dish. Mushrooms and chicken fillet create a harmonious combination of tenderness and richness, while carrots and onions add freshness and light sweetness. This dish pairs perfectly with boiled rice or noodles, making it an excellent choice for a hearty dinner. In Korea, such recipes are often used as everyday food and served at feasts where rich flavor and appetizing aroma are appreciated. Bright spices and a rich sauce make this dish unforgettable for lovers of Korean cuisine.
1
Cut the carrot, onion, and chicken into strips.
- Carrot: 70 g
- Onion: 70 g
- Chicken breast fillet: 100 g
2
Start frying the carrot, then add the onion.
- Carrot: 70 g
- Onion: 70 g
3
Add the mushrooms and stir.
- Canned mushrooms: 70 g
4
Later, you can add chicken and continue frying.
- Chicken breast fillet: 100 g
5
Now you can add kachudyan, soy sauce, and garlic. Mix everything and fry until cooked.
- Gochujang: 0.5 tablespoon
- Soy sauce: 1 tablespoon
- Garlic: 2 cloves
