Rose Chicken
A Korean-style stew that uses soy milk and gochujang to create a healthy yet rich, creamy flavor without using heavy cream. The fragrant browned garlic and mellow, spicy Rose sauce coat the chicken and mushrooms, making it an incredibly addictive dish to serve over rice.
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🍳 Cooking Flow
Cut the ingredients (vegetables and chicken) and season the chicken with salt and pepper. → Sear the skin side of the chicken in a frying pan, then add garlic and stir-fry until fragrant and golden brown. → Stir in the onions and mushrooms, then add the cake flour and sauté. → Add the soy milk, chicken bouillon powder, and gochujang, and simmer for about 5 minutes. → Finish with butter and black pepper, serve over rice, and sprinkle with parsley.
Cooking Steps
Brief Cooking Order
Cut the ingredients (vegetables and chicken) and season the chicken with salt and pepper. → Sear the skin side of the chicken in a frying pan, then add garlic and stir-fry until fragrant and golden brown. → Stir in the onions and mushrooms, then add the cake flour and sauté. → Add the soy milk, chicken bouillon powder, and gochujang, and simmer for about 5 minutes. → Finish with butter and black pepper, serve over rice, and sprinkle with parsley.
Introduction
A Korean-style stew that uses soy milk and gochujang to create a healthy yet rich, creamy flavor without using heavy cream. The fragrant browned garlic and mellow, spicy Rose sauce coat the chicken and mushrooms, making it an incredibly addictive dish to serve over rice.
Step 1
Peel and mince the garlic. Cut the onion against the grain into 1cm-wide slices. Slice the mushrooms about 5mm thick.
Step 2
Cut the chicken thigh in half, then slice into bite-sized pieces. Sprinkle with salt and pepper to taste and massage by hand to season.
Step 3
Heat a small amount of oil in a frying pan over medium heat. Place the chicken skin-side down, pressing it into the pan, and sear until nicely browned.
Step 4
Once fat renders from the chicken, move the pieces to make space in the center. Add the minced garlic and fry in the rendered fat until golden brown (the color of a Shiba Inu) and fragrant.
Step 5
Add the onion and toss to coat with the oil, then add the mushrooms and stir-fry everything together.
Ingredients List
Important Notes
💡 Using unsweetened soy milk and butter instead of heavy cream creates a healthy yet rich flavor without being too heavy.
💡 Brown the garlic thoroughly in the fat rendered from the chicken until it turns a 'Shiba Inu' golden-brown color to give the sauce a punch of savory flavor.
💡 Dissolving the gochujang into the soy milk soup rather than stir-frying it ensures a beautiful 'Rose' (pink) color.
⚠️ If the sauce becomes too thick while simmering as moisture evaporates, add a small amount of soy milk to loosen it.
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