Doenjang Salmon Rice Bowl

We occasionally make Korean dishes. Some are very intense others less so. Doenjang Salmon Rice Bowl dish had to be on the mild side (good cause other wise we would never have tasted the Salmon. I actually don't have any tasting notes (which I usually do after either a really good dinner or a really bad one) so since my memory of the dinner fails me and I didn't document it we will declare a moderate success. I do remember eating the leftovers, that's a good sign, we didn't trash it. So I can't really say anything except here is the recipe.

We started with a Nectarine Salad with Toasted Almonds. I don't need notes for that, the Nectarines this year are spectacular.

Doenjang Salmon Rice Bowl

New York Times

 

This speedy meal is for seekers of the sweet-salty, known as dan-jjan in Korean. Doenjang, a glorious Korean fermented soybean paste, anchors the sauce with funk and umami. This sauce, balanced with sweet mirin and tangy rice vinegar, both marinates and lacquers salmon, which is quick-roasted. Cutting the fish into cubes allows more surface area for the salmon fat to render quickly, while the centers cook to a medium-rare, melt-in-your-mouth tenderness, a satisfying contrast to the still-crunchy, just-charred onions. This soul-warming breakfast, lunch or dinner tastes best with white rice, kimchi and whatever other accompaniments you might enjoy.

 

Ingredients

 

2      tablespoons packed dark brown sugar

1      tablespoon olive oil

4      tablespoons doenjang (see Tip)

6      tablespoons mirin

2 tablespoons rice vinegar

Salt and black pepper

1      pound salmon fillets (preferably skinless and center-cut), cut into 1 1/2-inch pieces

1      medium yellow onion, halved and thinly sliced

Steamed rice, for serving

Kimchi, for serving (optional)

 

Preparation

 

1.            In a medium bowl, whisk the brown sugar, oil, doenjang, mirin and vinegar until the sugar and doenjang dissolve. Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.

2.            When ready to cook, heat the oven to 425 degrees. Add the onion slices to a sheet pan or shallow baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.

3.            Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon is opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice then the salmon among bowls and serve with kimchi, if desired.

 

 

One-Pan Chicken with Golden Potatoes

 

What could be better than roast chicken with crispy potatoes? It’s one of those classic combinations that never disappoints.

There are plenty of versions out there, but this one earns its place in the pantheon of great roast chicken recipes. The chicken comes out juicy with beautifully crisp skin, and the potatoes—golden, crackling, and full of flavor—only make it better.

Simple, familiar, and done right, it’s hard to beat.

One-Pan Chicken with Golden Potatoes
New York Times
 
In this pantry-friendly, mostly hands-off recipe, chicken is marinated in spiced yogurt and then roasted in a covered skillet with potatoes, onions and broth until the chicken releases its flavor into the pan and the vegetables soften. Toward the end of cooking, the pan is uncovered so that the chicken skin turns crisp and golden. This one-pan meal needs nothing more than a side salad or some lightly steamed greens to eat alongside. Feel free to swap out the oregano for dried thyme or increase the cumin if you like, but be sure to keep the turmeric for that nice golden color. Serve with extra yogurt alongside, if you like. 
 
INGREDIENTS
Yield:4 servings
 
⅓      cup plain yogurt, plus more for serving if desired
2       teaspoons ground cumin
1       teaspoon paprika
1       teaspoon dried oregano
1       teaspoon ground cinnamon
½      teaspoon ground turmeric
5       garlic cloves, finely grated
3       tablespoons olive oil, divided
Fine sea salt and black pepper
1       lemon, halved
2 to 2½     pounds bone-in, skin-on chicken thighs (about 6 thighs)
1½    pounds red potatoes (about 3 medium), peeled and cut into ¾ inch-thick slices, or another waxy variety
2       large yellow onions, cut crosswise into 1-inch-thick rounds
1       cup chicken broth
 
PREPARATION
 
1. Marinate the chicken: In a large bowl, combine the yogurt with all the spices, garlic, 1 tablespoon oil, 1 teaspoon salt and a generous grind of pepper. Squeeze in the juice of half a lemon (you’ll use the other half after the chicken’s roasted) and mix until well combined. Add the chicken pieces and mix until nicely coated. Set aside to marinate at room temperature for at least 45 minutes (or refrigerate up to overnight if getting ahead).

2. Heat the oven to 425 degrees. If the chicken is in the fridge, move it to the counter while the oven is heating up.

3. Place the potatoes, onions and remaining 2 tablespoons of oil into a large cast-iron skillet, along with ¾ teaspoon salt and a good grind of pepper. Use your hands to mix everything together, keeping the onion rounds intact if possible, then spread in a single layer. Top evenly with the chicken thighs, skin side up, reserving the bowl of marinade. Pour the stock into the bowl, using a spatula to scrape at any remaining marinade, then pour this mixture into the skillet, avoiding pouring on top of the chicken skin. 

4. Cover the surface with a piece of parchment paper, then tightly cover the skillet with a piece of foil. Transfer to the oven and bake for 1 hour, then carefully remove the foil and parchment paper and use a spoon to baste the chicken skin. Return to the oven for 25 minutes more, cooking until chicken is nicely browned on top and the potatoes are tender. Let settle for 5 to 10 minutes, then squeeze over the remaining half lemon.

5. To serve, arrange the chicken, potatoes and onions onto a large serving platter, pouring the juices from the pan on top. Serve warm.

Chicken Braised with Apricots and Harissa

At this stage in our lives, some dishes aren't worth the effort. This is a good recipe, but Chicken Braised with Apricots and Harissa requires a lot of work! You will get all of the tastes of Morocco but it would be easier to find a Moroccan restaurant if you crave the dish! However, it is doable, we just won't make it again.

Chicken Braised with Apricots and Harissa

MAKES 8 THIGHS

 

REQUIRES OVERNIGHT MARINATING

FOR THE TEBIL

 

2       tablespoons ground coriander

1¼    teaspoons turmeric

½      teaspoon caraway seeds, ground

¼      teaspoon freshly ground black pepper

 

I thought I knew my harissa after nearly two decades of making it from scratch. Then I tasted a spoonful of rich, wine-dark paste from an unmarked jar that arrived on my doorstep from brothers Mansour and Karim Arem. They were on the verge of launching Zwita, a company focused on celebrating their Tunisian heritage. Whereas Western cooks and food writers are somewhat familiar with many of the food traditions of nearby Morocco, we've largely neglected to learn anything about Tunisia or its culinary history. And judging by the Arem brothers' harissa, that's entirely to our detriment.

 

Made with mild, sun-dried chiles, the traditional Tunisian pepper paste is layered with garlic, caraway, and coriander.

Multidimensional in flavor and distinctly thick, this harissa will be a revelation to anyone who has only encountered it squeezed from a tube (or any other version similarly doctored up with tomato products, hydrated chile powder, or fresh peppers).

Once I tasted their harissa, I began to incorporate it into my everyday cooking, stirring it into Garlic and Herb Labne (page 48) and drizzling it over roasted vegetables. But one of my favorite ways to use it is as a rub or marinade for chicken.

When I asked Mansour what other spices I should add to this braise he told me about tebil (pronounced tah-bill), a Tunisian coriander-based spice blend that varies from family to family. In some households, it consists entirely of coriander!

He also said that cumin is used sparingly in Tunisia, and always added at the end of cooking to keep it from overwhelming the dish. With Mansour's guidance, I tinkered with the spices to develop my own tebil for this dish.

 

Every time l've made this for friends, there hasn't been a morsel left. Since I use mild harissa, even the most spice-averse kids lap up every sip of braising juice and eat every bite of chicken off the bone. It's a winner, if there ever was one. highly recommend serving this chicken with steamed couscous because it absorbs the braising juices on your plate as you eat-ensuring that you'll get to enjoy every last drop.

 

FOR THE CHICKEN

 

8       bone-in, skin-on chicken thighs (about 3 pounds)

Kosher salt

2       tablespoons mild harissa paste

3       tablespoons Cardamom

Ghee (page 61), Ghee (page 62), or extra-virgin olive oil

1       yellow onion, thinly sliced

2       carrots, peeled and roll-cut (see page 32) into ¾-inch pieces 8       garlic cloves, peeled and left whole

1       cup crushed tomatoes (canned or fresh)

1       cup Chicken Stock (page 314) or water

2       bay leaves

Small handful of cilantro stems (reserve leaves for serving)

1       cup dried apricots, halved

1       teaspoon ground cumin

 

FOR SERVING

Cilantro leaves and tender stems

Steamed couscous, pearl couscous, or rice

Garlic and Herb

Labne

Green Sauce

 

To make the tebil, in a small bowl, stir together the coriander, turmeric, caraway, and pepper.

The day before you plan to cook, season the chicken generously on both sides with kosher salt. In a medium bowl, mash together the harissa paste and about half of the tebil.

Add the chicken and use your hands to evenly coat it all with the spiced harissa paste. Cover and refrigerate overnight, then bring to room temperature before cooking.

Adjust an oven rack to the center position and preheat to 375°F

Set a large nonreactive skillet over medium-high heat and add the cardamom ghee. When the fat shimmers, add the onion, carrots, and garlic. Season lightly with salt and sprinkle in the remaining tebil, then reduce the heat to medium and cook, stirring occasionally, until the onions are tender, translucent, and just beginning to take on color, about 12 minutes.

Add the tomatoes and chicken stock and stir to deglaze, then let the mixture return to a boil.

Transfer the vegetable and tomato mixture into a g × 13-inch baking dish and layer in the bay leaves and cilantro stems.

Arrange the chicken thighs, skin-side down, atop the bed of aromatics, then nestle the apricots around the chicken. The braising liquid should come about halfway up the sides of the chicken, so if you're at all short, add a splash of water or stock to make up the difference. Lay a piece of parchment atop the chicken, then seal the pan tightly with aluminum foil.

Transfer to the oven and cook until the chicken is completely tender and shows no resistance when pierced with a sharp knife, about 1½ hours.

When the chicken is completely tender, adjust the oven rack to the highest position and increase the oven temperature to 425°F. Remove the foil and parchment from the pan and flipt he chicken thighs over so that they sit skin-side up. Sprinkle the cumin into the braising liquid as you flip the thighs.

Return the baking dish to the oven and cook the chicken until the liquid is nicely reduced and the skins are crisp and golden brown, 18 to 20 minutes longer.

To serve, use tongs to gently arrange the chicken in a rimmed serving dish or shallow bowl. Discard the bay leaves and cilantro stems. Taste and adjust the seasoning of the braising juices with salt as needed, then spoon the apricots and braising juices over the chicken. Garnish with cilantro and serve with steamed couscous, garlic and herb labne, and green sauce.

Refrigerate leftover meat, apricots, and braising juices together in a covered container for up to 1 week or freeze for up to 3 months. Bring to a boil before serving.

 

VARIATION

 

To make a Lamb Tagine, substitute 4 pounds boneless lamb shoulder, cut into 3-inch pieces and salted in advance, for the chicken. Before cooking the aromatics, melt 3 tablespoons of Ghee (page 62) or oil in the Dutch oven over medium-high heat. Brown the lamb on all sides, about 4 minutes per side, then set the meat aside. Discard the used fat and continue the recipe as written, Cooking the aromatics in fresh ghee. Note that the lamb may take up to 30

Roasted Orange Chicken

Sometimes the magic works, sometimes it doesn't Roasted Orange Chicken, didn't do it for us. We have much better Chicken Recipes. Oh Well, it looked good, had potential. Won't make again. However, it made the cut to be published in The New York Times, so you might like it even though it didn't thrill us. 

Roasted Orange Chicken
New York Times
 
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.
 
INGREDIENTS
Yield:4 servings
 
5       small tangerines or clementines
½      packed cup dark brown sugar
¼      cup soy sauce
1½    teaspoons rice vinegar or distilled white vinegar
1       teaspoon ground cayenne or other hot red ground chile
1       (4-pound) whole chicken
Salt and black pepper
8       slices peeled fresh ginger
 
PREPARATION

1. Heat the oven to 400 degrees.

2. Squeeze ¼ cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.

3. Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.

4. Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.

5. Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.

6. Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn’t already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.

7. Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you’d like.

Lion’s Head Meatballs

We found this recipe for Lion’s Head Meatballs disappointing. The main reason is why have a recipe for Shu Mai Burgers that is similar but we think far better. It uses Shrimp while this recipe doesn't, so maybe it's not fair to compare them. However we will continue to make and enjoy Shu Mai Burgers and I doubt we will make this recipe again. You can get the recipe for the Shu Mai Burgers on our blog of June 30, 2010. Click the date to get the recipe, and make it if you never have, they are excellent!

Lion’s Head Meatballs
Lucky Peach

1 lb ground pork (preferably very fatty; have your butcher grind pork belly, for example)
1 C chopped scallions
2 T soy sauce
1 T sugar
1 T Shaoxing wine
1 T minced garlic
1 T minced fresh ginger
1 t kosher salt
½ t sesame oil
1 large egg
2 T cornstarch
neutral oil
1 lb napa cabbage or bok choy, leaves separated, chopped if desired
2 C chicken broth
white pepper
cooked rice noodles or rice, for serving


1. Put the pork in a large bowl and break it up with your hands. Add the scallions, soy sauce, sugar, wine, garlic, ginger, salt, and sesame oil and work the mixture to combine. Add the egg and cornstarch and vigorously mix, picking up and slapping the mixture back into the bowl a few times to create a tacky texture. Roll the meat into eight 2-inch balls.

2. Heat 1 tablespoon of oil in a Dutch i' oven and add enough meatballs to fit comfortably in a single layer. Sear them until browned all over, about 2 minutes per side. Repeat with any remaining meatballs. Remove the pan from the heat and wipe out the pan.

3. Line the pan with the cabbage or bok choy, arrange the meatballs in a snug single layer on top, and add broth to come within Va inch of the tops of the meatballs. Cover the pot and set over medium heat. Gently simmer until the greens are tender and the meatballs are cooked through, 20 to 30 minutes. Season to taste with white pepper and serve over rice noodles or with steamed rice.

The dish is sort of a stew but lighter: The meatballs, greens, and a little broth are all spooned over rice noodles. It’s commonly known as lion's head meatballs, because the wavy greens or noodles ringing the meatballs look like... a lion’s mane? Maybe if you squint.

In Chinese, they're called shih tzu tou, which the non-Chinese speakers among us can't help but see as shihtzu tou, so maybe they're really supposed to look like little lapdog heads. Even if they are taxonomically ambiguous, they are inarguably good eating.

 

 

Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette

We modified and improved the recipe for Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette. Rather than roast the Salmon, we sautéed it skin side down in a covered pan for just a few minutes adding Garlic to the sauce. Corn has come into season and it is quite sweet this year. I husked the fresh Corn and we sprinkled the raw Corn over the plated Salmon. It added a crunchy sweet extra to the dish. It was quite good!

We started with a Tomato Salad with Burrata and Balsamic. This is the best time of year with Tomatoes, Corn and Asparagus available in the market and homegrown Tomatoes in our backyard.

Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette

New York Times
 
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
 
INGREDIENTS
Yield:4 servings
 
¼      cup white or sweet miso
1½    cups basmati or other long-grain rice
4       (6-ounce) skin-on salmon fillets
2       tablespoons extra-virgin olive oil
Kosher salt and black pepper
¼      cup low-sodium soy sauce
¼c    up chopped scallions, plus more for garnish
1       tablespoon distilled white vinegar or unseasoned rice vinegar
1       tablespoon minced fresh ginger
4       cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
Roasted sesame oil, for serving
 
PREPARATION
 
1. Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2¼ cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).

2. On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.

3. In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.

4. Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

Soy-Butter Basted Scallops With Wilted Greens and Sesame

Soy-Butter Basted Scallops With Wilted Greens and Sesame is one of those recipes that are so easy to make and always excellent. A riff on Asian ingredients makes for a great meal. We served it over Rice. I am always amazed of the variety of recipes made featuring Scallops. They  work so well with so many sauces and accompaniments. I don't think you will ever find this exact recipe in an Asian Restaurant, but it seems like you should be able to find it! I can't say for certain but I don't remember Asian recipes using Butter!

 

Soy-Butter Basted Scallops With Wilted Greens and Sesame

New York Times

 

This simple dish was inspired by a recipe for steamed scallop and butter rice found in “Donabe: Classic and Modern Japanese Clay Pot Cooking” (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It’s wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.

 

INGREDIENTS

Yield: 4 servings

 

1       pound large sea scallops, patted dry

Kosher salt and black pepper

3       tablespoons grapeseed or canola oil, plus more as needed

2       tablespoons unsalted butter

2       tablespoons soy sauce

3       garlic cloves, thinly sliced

½      teaspoon red-pepper flakes (optional)

1½    pounds baby spinach or other tender greens

1       teaspoon toasted sesame oil

Lime wedges, for serving

2       tablespoons thinly sliced scallion greens

Sesame seeds, for garnish (optional)

Steamed rice, for serving

 

PREPARATION

1.    Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.

2.    Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.

3.    Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.

4.    Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.

5.    Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.

Sheet-Pan Gochujang Chicken and Roasted Vegetables

Sheet-Pan Gochujang Chicken and Roasted Vegetables was a mixed bag for us. We liked the Chicken but didn't like the Sweet Potatoes. They didn't cook correctly. Perhaps they weren't sweet enough or they were just too tough. One thing we did realize if we ever make this dish again is to line the pan with Aluminum Foil. It was a bitch to clean! We started with a Caesar Salad.

Sheet-Pan Gochujang Chicken and Roasted Vegetables
New York Times
 
 
INGREDIENTS
Yield:4 to 6 servings
 
3            tablespoons gochujang
2            tablespoons soy sauce
1            (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3           tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2           pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1           pound turnips, trimmed and cut into 2-inch pieces (about 3½ loose cups)
10         scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2½ to 3   pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1              bunch radishes (about 10 ounces), trimmed
2              tablespoons rice vinegar
1              tablespoon sesame oil (optional)
Steamed rice (optional)
 
PREPARATION

1.   Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.

2.  Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.

3.  While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.

4.  Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
Cathy doubled the sauce and used half on chicken half on veg. 

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.