Gochujang roast chicken with kimchi rice stuffing
A vibrant, flavourful and Korean-inspired take on roast chicken, this recipe sees the bird rubbed with fiery red gochujang, resulting in a beautiful burnished red skin. The real winner is the kimchi and rice stuffing however, which soaks up plenty of the roasting juices and provides the perfect accompaniment to the meat. Serve with pak choi, broccoli with chilli and garlic or some green beans for a wonderful alternative for your Sunday roast.
Ingredients
Metric
Imperial
Chicken
- 1 free-range chicken
- 2 tsp gochujang
- 15g of garlic, finely grated
- 1 tsp vegetable oil
Stuffing
- 20g of vegetable oil
- 10g of sesame oil
- 5 spring onions, whites and greens separated and sliced
- 20g of ginger, peeled and finely chopped
- 100g of brown rice
- 450ml of chicken stock
- 150g of kimchi, plus 100g of the liquid from the jar
- 1/2 bunch of coriander, roughly chopped
- 1 tsp light soy sauce
- 1 tsp rice vinegar
- sea salt
To serve
- 2 spring onions, finely sliced
Method
If you have the time, marinate the chicken overnight for a deeper flavour. Mix together the gochujang, garlic and vegetable oil, then rub this all over the chicken and inside the cavity (you may want to wear gloves while doing this). Cover and place in the fridge overnight
- 2 tsp gochujang
- 15g of garlic, finely grated
- 1 tsp vegetable oil
- 1 free-range chicken
The next day, make the stuffing. Heat the vegetable and sesame oil in a small pan and, once warm, add the ginger and the white parts of the spring onions with a pinch of salt. Turn the heat down low and gently cook for a few minutes until softened without colour
- 20g of vegetable oil
- 10g of sesame oil
- 5 spring onions, white parts only
- 20g of ginger, peeled and finely chopped
In the meantime, wash the rice and heat the chicken stock. When ready, add the rice to the pan with the ginger and spring onions and cook for 1 minute to toast the rice a little. Add the stock and kimchi liquid and gently simmer, uncovered, for 30 minutes. The rice should be only just cooked with a slight bite to it as it will be finished off in the oven
- 100g of brown rice
- 450ml of chicken stock
- 100g of kimchi liquid
Preheat an oven to 180ºC/gas mark 4
Once the rice is cooked, drain off any excess liquid (there shouldn't be much, if any). Stir through the soy sauce, spring onion greens, kimchi and chopped coriander. Taste and season (if needed) with soy sauce for salt and rice vinegar for acidity
- 5 spring onions, green parts only
- 150g of kimchi
- 1/2 bunch of coriander, roughly chopped
- 1 tsp light soy sauce
- 1 tsp rice vinegar
Spoon the stuffing into the cavity of the chicken and place into a roasting tray. Roast in the oven for 30 minutes, then cover with tin foil and roast for another hour. The juices should run clear when you insert a knife into the thickest part of the thigh
Leave to rest for 15–20 minutes before spooning out the stuffing and carving the chicken. Serve up sprinkled with some sliced spring onions
- 2 spring onions, finely sliced
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