So it's a little weird, but thanks to this dish, now we've got a whole tub of gochujang in the fridge and don't really know what to do with it.
Okay, so it's not like we don't know don't know, but it's more like we don't have that much food in the fridge nor the freezer that we can fully utilize it.
Maybe I can have it with instant Nissin ramen, or maybe I can have it with leftover rice that I occasionally keep in the fridge..
I don't know.
I haven't tried gochujang with ramen before ever.
But now that we've got a tub sitting on the shelf up there, I'm seriously considering it.
That is, unless we use up more of it to go with the popcorn chicken breast dish that we made some time ago.
See, what's happened is that the diet these days calls for protein.
And because there's a very specific amount of protein which one is encouraged to have, we've got a batch of frozen chicken breast sitting in the freezer.
Anyone who has ever had to eat chicken breast (only) knows the challenge of making it taste good.
Because no matter whether you fry it, steam it, grill it, bake it... it all tastes the same.
Dry, hard, and tasteless.
On occasion, if you're fortunate enough to be at a good chicken rice stall, you might get a bit of moisture.
But otherwise....
Hence we decided to try- with the help of a Youtube video- crispy oven baked popcorn chicken with Korean red pepper paste.
It turned out well.
I had thought that having marinated the chicken with gochujang, the color would be reddish, but it turned out surprisingly a pleasant brown.
I loved how light and faintly crisp the batter was over the chicken pieces.
We had feared it might be too hard.
Best of all the chicken meat itself was juicy and tender.
We dipped all our pieces with unsweetened Heinz ketchup that we'd found in Mustafa, and it was just so good.
I still remember the texture.
As well as the taste.
We haven't made this in a while- busy and all- but there's still quite a bit of those frozen chicken breast in the freezer, and I think we're going to make this dish soon enough again.