Korean chicken bake

Sun, Nov 28, 2021, 05:55

  • Serves: 4
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Korean


  • 6 - 8 small chicken thighs, bone removed. 
  • 3 medium sweet potatoes, peeled and cut into large chunks.
  • 8 spring onions, trimmed and cut in half (reserve one and slice diagonally to serve).
  • 300g long-stemmed broccoli, trimmed, larger stems halved.
  • 200g frozen edamame beans or frozen peas, refreshed in boiling water. 
  • Gochujang dressing: 
  • 2 tbsp gochujang. 
  • 2 cloves garlic, crushed.
  • 2 tsp ginger, grated.
  • 1 tbsp honey. 
  • 2 tbsp rice vinegar.
  • 2 tbsp toasted sesame oil. 
  • 1 tbsp fish sauce. 
  • 1 tbsp soy sauce.
  • To serve: rice or kimchi.


  1.  Heat the oven to 220 degrees. 
  2. Mix the gochujang dressing ingredients together till smooth. Set aside. 
  3. Place the chopped sweet potatoes on to a baking tray and drizzle with a little oil. Place the chicken thighs on top. Roast for 15 minutes then top with the spring onions and broccoli florets.
  4. Mix everything to coat in the juices and oil. Spread the dressing on to the chicken and drizzle any remainder over the veg. Roast for a further 15 minutes until the sweet potatoes are tender, the chicken cooked and the broccoli stalks are starting to soften.
  5. Scatter with the edamame beans and sliced spring onion. Serve in bowls as is, or with rice.