A delicious Korean-inspired dish featuring tender chicken and mushrooms, seasoned with a spicy sauce made from gochujang, chili flakes, and soy sauce.
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In a large pan, heat some oil over medium heat.
Add the garlic and sauté until fragrant.
Add the chicken pieces and cook until they are browned.
Stir in the mushrooms and cook until they are tender.
In a bowl, mix the gochujang, chili flakes, soy sauce, and ginger-garlic paste.
Pour the sauce over the chicken and mushrooms.
Add the cabbage water and regular water, then stir well.
Season with salt and pepper to taste.
Let it simmer for about 10 minutes until the chicken is cooked through.
For extra flavor, marinate the chicken in the sauce for a few hours before cooking.
Feel free to add more vegetables like bell peppers or carrots for added nutrition.
Can I use other types of meat?
Yes, you can substitute chicken with beef or tofu for a vegetarian option.
Is this dish spicy?
Yes, it has a spicy kick from the gochujang and chili flakes. Adjust the amount to your preference.
Can I make this dish ahead of time?
Yes, you can prepare it in advance and reheat it when ready to serve.
What can I serve with this dish?
It pairs well with steamed rice or noodles.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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