Retailer-bought rotisserie hen will get jazzed up with one added spoonful: Gochujang and sesame

Spicy and loaded with umami, gochujang is among the foundations of Korean cooking, and it’s ultimate for reinforcing dishes with punchy taste in a single stroke.

The fermented puree of soybeans, salt and chilies has an extremely advanced, pleasantly funky taste that may remodel even a store-bought rotisserie hen into an thrilling dish.

We pair the paste with a number of different core Korean elements on this recipe from our e-book “Cook What You Have,” which pulls on pantry staples to assemble straightforward, weeknight meals. Ginger, scallions, and sesame oil and seeds are combined with gochujang, a little bit of sugar and rice vinegar to decorate a easy however hearty cabbage and hen salad.

Once the dressing is made, the salad comes collectively in a flash. Just thinly slice the cabbage and shred the hen — a typical fowl often yields about 3 cups, the quantity referred to as for on this recipe. A grated carrot provides pops of shade and delicate sweetness.

If you could have walnuts or additional sesame seeds, use them to garnish the salad for added texture and nuttiness.

Cabbage and hen salad with gochujang and sesame

Start to complete: half-hour

Servings: 4 to six

Ingredients:

3 tablespoons gochujang
2 tablespoons grapeseed or different impartial oil
1 tablespoon white sugar
1 tablespoon finely grated recent ginger
2 teaspoons toasted sesame oil, plus extra to serve
¼ cup unseasoned rice vinegar OR cider vinegar
Kosher salt and floor black pepper
1 pound inexperienced cabbage, cored and thinly sliced (about 4 cups)
3 cups shredded cooked hen
1 bunch scallions, thinly sliced on the diagonal OR 1 giant grated carrot OR each

Directions:

In a big bowl, whisk collectively the gochujang, impartial oil, sugar, ginger, sesame oil, vinegar, ¼ teaspoon salt and ½ teaspoon pepper. Add the cabbage, hen and half of the scallions; toss. Taste and season with salt and pepper.

Transfer to a serving dish, drizzle with further sesame oil and sprinkle with the remaining scallions.

Optional garnish: Toasted sesame seeds OR toasted walnuts (or pine nuts)

Get extra recipes and dinner concepts from The Washington Times meals part.