Gochujan chicken and fresh kimchi

Can we have a moment, guys!

It has been ages since I posted a recipe of my own, and right now, it's happening.

We're still super busy with the new house and all the things that need to be rebuilt, but slowly I'm finding some peace of mind again. Especially now I decided to take it slow(er) at work.

So! This recipe of Korean Gochujan chicken and fresh Napa Kimchi (so not fermented) AND fresh cucumber kimchi are the first in a very long time.

I will post 2 of the recipes in the comments because all 3 would never fir here. I hope you'll enjoy!

Korean Gochujan chicken (4p):

• 800 gram chicken • 3 tbsp Gochujan • 1 tbsp Gochugaru • 1 tbsp spicy chili flakes • 3 tbsp soy sauce • 3 tbsp sugar • 2 tbsp sesame oil • 4 garlic cloves • thumbsize piece of ginger • 1 small onion • 1 tbsp chicken or vegetable stock powder • 1 tbsp sesame seeds •

1. Put the garlic, ginger, and onion in a food processor and blitz until it's somewhat of a paste. Cut your chicken into small pieces. Mix all the other ingredients into a paste except for the sesame seeds.

2. Heat up some oil and add the chicken into the hot oil. Let it fry for a few minutes and add the garlic, onion, and ginger paste. Stir fry until the chicken is almost completely cooked. It's OK if it gets golden.

3. Add the Gochujan mixture and stir fry on high heat. Stir regularly to prevent it all from burning. The sauce will thicken slightly.

4. Add the sesame seed on top. You can mix them in or use them as garnish. You can leave the spicy chili flakes out if you don't like your food too spicy, or add them in top later, if you want people to decide for themselves if they want spice or not.

Pair with kimchi and/or steamed vegetables.