My sister gave me a tiny tub of Gochujang paste. I searched for Korean spicy BBQ chicken recipe wanted to try to see whether I like it or not. This is trial and error cooking. The rice is not spicy as I don’t have enough Gochujang paste.

Google: “Gochujang is a red chili paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It’s a thick, sticky condiment that’s spicy and very concentrated and pungent in flavour. Heat levels can vary between brands, so check the packaging to see if it’s labelled with any kind of spice-level indicator.”

Well, my rice is not red and spicy but with the flavour of Korean spicy BBQ chicken. Next time I will get my own tub of Gochujang. I am glad I tryout and its yummy with a hint of spiciness. Let’s cook!!!

Ingredients

4 c cooked rice, 2-3 days old
3 Chinese lup cheong sausage, cut into bite size
2 chicken breasts, cut into bite size
1 small onion, diced
3 Tsp minced garlic, divided
3 large eggs, beaten
150 g mixed frozen vegetables: carrots, peas and corns, thawed in hot water
3 lettuce leaves, cut to bite size
2 Tbs soy sauce
2-4 Tbs Shao Xing Chinese cooking wine
1 Tbs oyster sauce
oil
Salt
pepper

Korean BBQ sauce

1/4 c light soy sauce
1/8 c brown sugar
2 Tbs garlic minced
about 2 Tbs Gochujang sauce, I use all
1 Tbs ginger powder
1 Tbs white wine vinegar
2 Tsp oil
salt
pepper

Method

Heat 4 Tbs oil in a hot saucepan until surface seems to glitter slightly. Pour beaten eggs into saucepan and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about one minute or until almost cooked through. Carefully remove eggs from saucepan with a spatula and drain on paper towel. Set aside.

Add 1 Tsp garlic until fragrant. Add Chinese lup cheong sausage, stir and cook for about 2 minutes until soft. Remove and set aside. Heat wok on medium high heat and add 4 Tbs oil. When the oil is hot, add 1 Tsp garlic and fry until fragrant. Then add onion and ginger. Stir fry for 1 to 2 minutes, until it starts to brown and soften.

Combine all the Korean BBQ sauce ingredients in a bowl and season with pepper. Add 2 Tbs oil to the pan with the chicken and half the barbecue sauce. Stir cook for 5-6 minutes until caramelised. Remove from pan and set aside. Then add 1 Tbs oil, swirl around the saucepan. Once hot add mixed vegetables and cook for 1-2 minutes. Next add lettuce leaves and season with some salt and pepper, then cook until the vegetables are soft, about 2 minutes.

Now add rice, soy sauce, oyster sauce, and remaining barbecue sauce, and cook, stirring, for 1-2 minutes to warm through. Now add back the egg, lup cheong, and the BBQ chicken. Mixed everything together for about 3 minutes. Indent with a plastic spoon the rice into the middle of saucepan to let the edge of the wok heat up. After about 20 seconds, pour Shao Xing wine around the edge of the wok. Stir fry for another 20 seconds.

Adding the wine using this method gives the dish a little extra wok hei according to my grandma. At this point, taste the rice to see if it needs a little more salt, soy sauce, or pepper and season accordingly. As soon as the rice becomes toasty, transfer rice to a bowls and serve with a glass of white wine. Enjoy!!!

https://helenscchin.com/2021/12/14/korean-spicy-chicken-fried-rice/

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