Korean barbecue-style chicken, peppers, carrots & spinach from The Roasting Tin Around the World: Global One Dish Dinners (page 96) by Rukmini Iyer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute miso paste for doenjang.

  • Beth891 on November 07, 2023

    Delicious! Skipped the mushrooms and instead added sweet potato and red onion. I mixed a little miso through the veg too and served with Japanese rice, black sesame seeds and a sauce made with gochujang, miso, sesame oil and honey, let down with a little water. I'd definitely make again.

  • TrishaCP on December 18, 2021

    I made this with some tweaks and we really loved it. I used boneless skinless thighs and greatly increased the amount of gochujang and doenjang to suit my family’s preferences. (I used tablespoons instead of teaspoons.) I also let the chicken marinate as I prepped the veggies.

  • aisy on May 04, 2021

    I had high hopes for this recipe because I enjoy these flavours. It did not turn out well, though. The chicken skin did not crisp well, and not on all on the underside. There was not enough flavour in the vegetables and chicken. Perhaps the chicken should marinate in the oil/gochujang/doenjang mixture for a while, and the vegetables should have some on their own.

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