Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Korean Barbecue-Style Chicken, Peppers, Carrots and Spinach
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.
|carrots, thickly sliced
|red peppers, thickly sliced
|shiitake mushrooms, whole
|gochujang (Korean red pepper paste)
|doenjang (Korean fermented soybean paste) or miso paste
|free-range chicken thighs and drumsticks
|fresh spinach leaves
|freshly cooked white rice, to serve
From the book