Korean Cooking: Gochujang Chicken Bowls

By Audrey Hart

I just returned from a dinner party by chef star, Steve Mandel, at his home in Long Beach, CA. The bumper-to-bumper car journey from LA was predictably long, but it was well worth the drive.

Los Angeles drivers spend more time in gridlock traffic than anywhere else in the world. Photograph courtesy of Watchara Phomicinda, The Press-Enterprise/SCNG.

The group of attendees was small, with just five of us, but the centerpiece of the party, Gochujang Chicken Bowls, was abundant, healthy and delicious.

The late afternoon party commenced with cocktails, appetizers and fun conversation. Once Chef Steve presented his colorful, and heavenly-good in aroma masterpiece, we were more than happy to oblige, which I did two more times.

But first: what exactly is Gochujang?

Gochujang is a Korean red chili paste that’s sweet, spicy, and savory all at the same time, perfect for sauces and marinades. You can find it in many Southern California supermarkets and Korean specialty stores. If you live outside of SoCal, you can probably order it online.

It took a little smooth talk in order for Chef Steve to reveal the specifics of his recipe: I generally don’t share my recipes with others, Audrey, but I’ll make a rare exception for you. Thank you, chef, said I. I cross my heart and promise not to share the recipe with the readers of Traveling Boy.

So, if I read my notes correctly, the recipe for Gochujang Chicken Bowls went something like this:

For the sauce: you’ll whisk together water, low sodium soy sauce, Gochujang, with toasted sesame oil, rice vinegar, brown sugar (or coconut sugar), freshly grated ginger and garlic, and a little arrowroot starch or cornstarch to help the sauce thicken up.
Chicken: you’ll need some lean chopped chicken, white and dark meat works, but my preference is for breasts or thighs. Pan fry or stir fry the chicken in a wok
Mix-ins: then mix in roasted cashews and fresh basil for extra texture and flavor.
Options: serve over rice or noodles.
To garnish: top off the bowl with toasted sesame seeds, reserved scallions (the green part from your green onion!) and extra fresh basil.
Chef Mandel pointed out: “You can revise the toppings with condiments of your choice. But you’re on your own with that.”

Don’t tell Steve, the above photograph is not by he, but courtesy of *Ambitious Kitchen.*

Recap:

Gochujang Chicken Bowls should take around 30 minutes to make. All you have to do is whisk up the sweet and spicy Korean Gochujang sauce, stir fry colorful veggies and protean enhanced chopped chicken, and then simmer it all together until it’s nice with fluffy rice or noodles, with options to serve with garnishes.

It’s saucy and delicious, and makes the ideal dinner party; and best enjoyed devoid of Chef Steve’s Boston jokes, which not funny at all.

And, yes, with thanks to Chef Steve Mandel for this rare occurrence of sharing a recipe.