Korean BBQ Chicken & Roasted Kimchi Vegetables is a flavorful dish that brings the taste of Korean cuisine to your kitchen. The grilled chicken is marinated in a delicious blend of spicy and sweet flavors, while the roasted vegetables add a crunch and tang that perfectly complement the dish. This recipe is not only tasty but also colorful and healthy!
Why Make This Recipe
This recipe is great for those who want to explore new flavors and try cooking with different ingredients. Korean BBQ Chicken & Roasted Kimchi Vegetables is easy to prepare and is perfect for a weeknight dinner or a special gathering. Plus, it’s a healthy option packed with vegetables and protein!
How to Make Korean BBQ Chicken & Roasted Kimchi Vegetables
Ingredients
- Grilled Korean BBQ chicken
- Gochujang (Korean chili paste)
- Soy sauce
- Honey
- Steamed napa cabbage
- Enoki mushrooms
- Roasted kimchi-spiced Brussels sprouts
- Carrots
- Soft-boiled egg
- Gochujang sesame dressing
Directions
- Start by grilling the chicken marinated in Korean BBQ sauce until it is cooked through and nicely charred.
- While the chicken is grilling, steam the napa cabbage and enoki mushrooms until they are tender.
- For the vegetables, toss the Brussels sprouts and carrots in kimchi seasoning and roast them in the oven until they are golden brown and crispy.
- Serve the grilled chicken with the steamed cabbage, mushrooms, roasted vegetables, and a soft-boiled egg on the side.
- Drizzle everything with gochujang sesame dressing for added flavor.
How to Serve Korean BBQ Chicken & Roasted Kimchi Vegetables
This dish is best served hot. Arrange the grilled chicken on a plate with the steamed and roasted vegetables on the side. Garnish with a soft-boiled egg and drizzle the gochujang sesame dressing over the top. It’s colorful and inviting!
How to Store Korean BBQ Chicken & Roasted Kimchi Vegetables
If you have leftovers, store them in an airtight container in the refrigerator. The chicken and vegetables can stay fresh for up to three days. Reheat the dish in the microwave or on the stovetop before serving again to enjoy the flavors.
Tips to Make Korean BBQ Chicken & Roasted Kimchi Vegetables
- Marinate the chicken for a few hours or overnight to enhance the flavor.
- Adjust the amount of gochujang to make it spicier or milder according to your taste.
- Feel free to mix in other vegetables you have on hand for roasting.
Variation
You can swap the grilled chicken for grilled tofu or pork for a different protein option. Additionally, different vegetables can be used, such as bell peppers or zucchini, to customize the dish to your liking.
FAQs
1. Can I use a different sauce instead of Korean BBQ sauce?
Yes, you can use teriyaki sauce or any other favorite marinade, but it will change the flavor profile.
2. Is this recipe spicy?
The spiciness depends on how much gochujang you use. You can adjust the amount to fit your heat preference.
3. Can I make this recipe vegetarian?
Absolutely! Just replace the chicken with grilled tofu and use vegetable broth to steam the veggies for extra flavor.
Enjoy making and sharing this delicious Korean BBQ Chicken & Roasted Kimchi Vegetables! It’s a recipe that will surely please your taste buds.
