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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Roasting Tin Around the World

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

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Korean Barbecue-Style Chicken, Peppers, Carrots and Spinach

Introduction

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.

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Ingredients

carrots, thickly sliced
red peppers, thickly sliced
shiitake mushrooms, whole
sesame oil
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

Preview

This recipe is a preview

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

From the book

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From the book: The Roasting Tin Around The World

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