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Dinner with Rukmini
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Korean Barbecue-Style Chicken, Peppers, Carrots and Spinach
Introduction from Rukmini Iyer
This is one of the most popular dishes among my friends, and for good reason – once you have the ingredients, it’s likely to become a weekly staple. If you haven’t cooked Korean food before, don’t be intimidated by the Korean red pepper paste (gochujang) – it’s available in big branches of Sainsbury’s and Asda at the time of writing. For Korean fermented soybean paste (doenjang), which is like miso paste’s assertive cousin, you’ll need to go online or to your nearest specialist supermarket, or use ordinary miso instead.
Ingredients
Method
Preheat the oven to 170°C fan/190°C/gas 5.
Tip the carrots, peppers, shiitake mushrooms and 1 tablespoon of sesame oil into a roasting tin big enough to hold everything in one layer.
In a large bowl, mix the remaining 2 tablespoons of sesame oil, the gochujang and the doenjang or miso, then drop in the chicken pieces and coat thoroughly. Lay them over the vegetables, then transfer the tin to the oven and roast for 1 hour, until the skin is burnished and crispy and the chicken is cooked through.
Take the tin out of the oven and immediately add the spinach leaves, squashing them around the vegetables with a wooden spoon until they wilt. Let the chicken rest for 5–10 minutes, then serve hot with freshly cooked white rice.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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