Ayam Bakar Gochujang & Gochujang Butter Pasta by @chefamirgani
2 servings
🍗
250 g
Chicken breast
🧄
0.5 tbsp + 3 cloves
Garlic
🫚
3.8 ml
Ginger
🧅
15 ml
Onion powder
⚫
1 ml
Black pepper
🌶️
7.5 ml
Chili flakes
🥢
30 ml
Soy sauce
🍬
5 ml
Brown sugar
🫘
120 ml
Gochujang sauce
🫗
15 ml
Oil
🍝
200 g
Pasta
🍝
60 ml
Pasta cooking water
🧈
75 ml
Butter
🍲
5 g
Chicken stock cube
🧂
1.5 g
Salt
🧅
15 ml
Spring onion
Slice
sliced garlic
sliced spring onion
Slice the garlic and spring onion, then reserve the spring onion for garnish.
Combine
chicken breast- minced garlic
minced ginger
Combine chicken breast, minced garlic, minced ginger, onion powder, black pepper, chili flakes, light soy sauce, brown sugar, 2 tbsp gochujang, and cooking oil in a mixing bowl.
Marinate- chicken breast
Marinate the chicken for 10 minutes while preparing the pasta sauce.
Heat
- chicken breast
Heat the frying pan over medium-high heat, then cook the marinated chicken for 5 to 7 minutes per side until cooked through.
Transfer- chicken breast
Transfer the cooked chicken to the cutting board, then rest it for 5 minutes.
- Melt
butter- sliced garlic
Melt 3 tbsp butter in the saucepan over medium heat, then sauté the sliced garlic for 1 minute.
Add
gochujang
chicken stock cube
Add the remaining 3 tbsp gochujang and chicken stock cube, then stir until the stock cube dissolves.
Pour
pasta cooking water
black pepper
Pasta
Pour in pasta cooking water and season with black pepper and salt, then simmer for 1 minute.
- Add
- cooked pasta
Add the cooked pasta to the sauce, then toss until evenly coated.
- Add
- butter
- cooked pasta
Turn off the heat and add the remaining 1 tbsp butter, then toss until the pasta becomes glossy.
- Slice
- chicken breast
- cooked pasta
Slice the rested chicken and place it over the pasta.
Garnish
- sliced spring onion
Garnish with sliced spring onion, then serve immediately.
Ayam Bakar Gochujang & Gochujang Butter Pasta by @chefamirgani
2 servings
🍗
250 g
Chicken breast
🧄
0.5 tbsp + 3 cloves
Garlic
🫚
3.8 ml
Ginger
🧅
15 ml
Onion powder
⚫
1 ml
Black pepper
🌶️
7.5 ml
Chili flakes
🥢
30 ml
Soy sauce
🍬
5 ml
Brown sugar
🫘
120 ml
Gochujang sauce
🫗
15 ml
Oil
🍝
200 g
Pasta
🍝
60 ml
Pasta cooking water
🧈
75 ml
Butter
🍲
5 g
Chicken stock cube
🧂
1.5 g
Salt
🧅
15 ml
Spring onion
Preparation Steps
Step 1/12
Slice the garlic and spring onion, then reserve the spring onion for garnish.
Step 2/12
Combine chicken breast, minced garlic, minced ginger, onion powder, black pepper, chili flakes, light soy sauce, brown sugar, 2 tbsp gochujang, and cooking oil in a mixing bowl.
Step 3/12
Marinate the chicken for 10 minutes while preparing the pasta sauce.
Step 4/12
Heat the frying pan over medium-high heat, then cook the marinated chicken for 5 to 7 minutes per side until cooked through.
Step 5/12
Transfer the cooked chicken to the cutting board, then rest it for 5 minutes.
Step 6/12
Melt 3 tbsp butter in the saucepan over medium heat, then sauté the sliced garlic for 1 minute.
Step 7/12
Add the remaining 3 tbsp gochujang and chicken stock cube, then stir until the stock cube dissolves.
Step 8/12
Pour in pasta cooking water and season with black pepper and salt, then simmer for 1 minute.
Step 9/12
Add the cooked pasta to the sauce, then toss until evenly coated.
Step 10/12
Turn off the heat and add the remaining 1 tbsp butter, then toss until the pasta becomes glossy.
Step 11/12
Slice the rested chicken and place it over the pasta.
Step 12/12
Garnish with sliced spring onion, then serve immediately.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
to inform
Calories
650 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
20 minutes
Overall
35 minutes
Difficulty
Level
Medium (2/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@chefamirgani
Origin
Cuisine
to inform
Geographic
South Korea, East Asia
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos