Spicy Korean-Style Chicken with Mushrooms 

Who needs their spicy Korean food fix this weekend? This Korean-style chicken with mushrooms will satiate your need for deep red chilis, no matter your comfort level with spicy food! 

This is because you can adjust the gochujang paste up or down from what I recommend below. I’d say 4 tablespoons would produce a dish that’s medium-spicy, but you could use 2-3 tablespoons for a milder dish. I personally used 6 tablespoons of gochujang and probably 15 birdseye chilis and loved every bite. If you know me as well as you think you do, my spicy additions shouldn’t be a surprise, because you know I’m obsessed with hot peppers!

If you’re shy to spice, feel free to challenge your palate turn your heat levels up just a notch! It’ll be good for you! Capsaicin increases your body temperature just enough to boost your metabolism slightly and help you burn more calories. Over time and with consistency, a spicy habit could mean good things for your waistline.

Other notes about the recipe: feel free to substitute green garlic with 4 thinly sliced garlic cloves and 4 thinly sliced scallions. I chose green garlic because it’s in season and it’s soooo delicious, but if you have to substitute, this dish will be just as delicious! 

Spicy Korean-Style Chicken with Mushrooms 

Time: 45 Minutes
Serves 4

2 lbs skinless, boneless chicken thighs, cut into 1-inch pieces
4-6 tbsp gochujang chili paste (to taste)
4 tbsp sesame oil, divided
2 tbsp soy sauce
2 tbsp light brown sugar
4 green garlic bulbs and stems, white and pale green parts only, thinly sliced
1 tbsp chopped fresh ginger
2 tbsp toasted sesame seeds
12 oz crimini mushrooms, trimmed and thinly sliced
10 dried birdseye chilis, stemmed (optional)
1 small bunch chives, chopped
Steamed rice, to serve
Kimchi, to serve (optional)

In a large mixing bowl, add chicken, gochujang, 2 tbsp sesame oil, soy sauce, light brown sugar, green garlic, ginger, and sesame seeds. Marinate for 20 minutes and up to 2 hours.

Meanwhile, heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add mushrooms and season with salt and pepper. Sauté for 10-15 minutes until browned and tender. Add chicken with marinade, 1/2 cup water, and birdseye chilis. Reduce heat to a low simmer, and cook, stirring occasionally, for 20-25 minutes until chicken is cooked through. 

Serve over steamed rice with kimchi on the side. Garnish chicken with chives and serve immediately.



Korean Beef & Daikon Radish Soup

It’s been a big week between traveling for Christmas and both Adrian and I battling various colds. That means I haven’t had time to meal plan and we were nearly left stranded for dinner last night. Good thing we had a simple soup in our recipe arsenal from my favorite Korean blogger, Maangchi, and we knew what we needed to eat right away! We love that this soup has very few ingredients and is really easy to make, so shopping last minute was as easy as pie. We added some extra green onions, some turnip greens from our garden, and of course, our favorite garden grown dried chilies. It’s also yummy to taste with a little bit of lime juice and Gochujang, in my humble opinion, and perfect served with a side of rice and kimchi. Yum! 

Korean Beef & Daikon Radish Soup

Time: 45 Minutes
Serves 4
Adapted from Maangchi’s Beef and Radish Soup

14 cups water
1 lb daikon, peeled, cut into 1½ x ¼-inch pieces
1 lb beef brisket, cut into 1-inch pieces
8  garlic cloves, minced
2 tablespoon fish sauce
1 tsp sea salt
1 bunch green onions, sliced thinly diagonally

To Serve
Lime juice, to taste (optional)
Gochujang, to taste, about 1 tsp per bowl (optional)
4 cups steamed rice

Bring water and daikon to boil in a large pot or Dutch oven over medium-high heat. Add beef, garlic, and turn the heat down to medium, and cook for 25 minutes. Stir in fish sauce, salt, and green onions and cook for 5 minutes longer. Remove from heat.

Ladle soup into bowls and add lime and Gochujang if desired. Serve with rice and kimchi on the side.