Grilled chicken skewers with gochujang
A delicious Korean grilled dish served with a fresh seaweed salad.
Over 1 hour
Chicken & poultry
Ingredients
- 300 g chicken breast fillet
- 2 tbsp Gochujang Chili sauce
- 1 tbsp Sesame oil dark-roasted
- 3 tbsp Japanese soy sauce
- 1 tbsp liquid honey
- 1 tsp Crushed garlic
- 1 tsp Pickled ginger
- 0,25 tsp Crushed chili flakes
- wooden skewers
- 3 dl rice
- 6 dl water
- 1 tsp salt
- SERVING
- 1 bag seaweed salad
- cooked rice
- lime wedges
- fresh cilantro
- 300 g kycklingbröstfilé
- 2 msk Gochujang Chilisås
- 1 msk Sesamolja mörkrostad
- 3 msk japansk soja
- 1 msk flytande honung
- 1 tsk Vitlök krossad
- 1 tsk Ingefära syltad
- 1 krm Chili krossade flakes
- grillspett i trä
- 3 dl ris
- 6 dl vatten
- 1 tsk salt
- SERVERING
- 1 påse algsallad
- kokt ris
- limeklyftor
- färsk koriander
Instructions
Cooking Mode
- Cut the chicken fillet into square pieces.
- Mix gochujang, sesame oil, Japanese soy sauce, honey, crushed garlic, finely chopped pickled ginger, and chili flakes to make a marinade.
- Add the chicken to the marinade. Place in the refrigerator and let marinate for 30–60 minutes. Soak the skewers. Light the grill.
- Pour the rice into a saucepan with water and salt, and let it simmer for 15–20 minutes.
- Thread the marinated chicken onto the skewers. Grill the skewers for about 4 minutes on each side until they are nicely browned. Brush the skewers with the remaining marinade between turns.
- Soak the seaweed salad in ice-cold water for 5 minutes, then let it drain.
- Top the chicken skewers with lime wedges and cilantro.
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