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Cheesy Korean Style Gochujang Chicken Sandwich
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Cheesy Korean Style Gochujang Chicken Sandwich

Cheesy Korean Style Gochujang Chicken Sandwich

with Speedy Pickled Carrot Ribbons | 5-10 min prep | Serves 2

Bring home flavours inspired by Korea with this tasty lunchtime meal. Precooked chicken slices are coated in gochujang, a Korean style paste which is a yummy combination of sweet and spicy. The bun is layered with quick pickled carrot ribbons, Cheddar cheese and gochujang chicken to create a truly memorable meal.

Allergens:
Sulphites
Cereals containing gluten
Milk
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time5 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

1 unit(s)

Carrot

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

30 grams

Mature Cheddar Cheese

(Contains Milk)

1 pack(s)

Cooked Chicken Slices

30 grams

Gochujang Paste

(Contains Soya)

Not included in your delivery

1 tbsp

Olive Oil

½ tbsp

Honey

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)2072 kJ
Energy (kcal)495 kcal
Fat22.6 g
of which saturates5.5 g
Carbohydrate40.5 g
of which sugars12.9 g
Protein29.6 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Chopping Board
Box Grater
Peeler
Knife
Pan

Instructions

1

a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the burger buns.

b) In a medium bowl, stir together the cider vinegar and olive oil (see pantry for amount). Season with salt and pepper.

c) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. Add the ribbons to the bowl of cider vinegar dressing and toss to coat.

2

a) Whilst the carrot ribbons pickle, halve the burger buns. Grate your Cheddar cheese.

b) If you're using the toaster, toast the burger buns in your toaster until golden.

c) If you're using the oven, place the buns onto a baking tray and into the oven to warm through, 2-3 mins.

d) Meanwhile, tear your cooked chicken slices into bite-sized pieces and pop into a large bowl. 

e) Add the gochujang paste (add less if you'd prefer things milder) and honey (see pantry for amount) to the chicken and stir to fully coat in the paste. 

3

a) Pop the warm burger buns onto 2 serving plates.

b) Spread the mayo (see pantry for amount) onto the lids of the buns.

c) Drain and discard the pickling juice from the carrots, then load the bases with the pickled carrot ribbons. 

d) Top the carrots with the gochujang chicken.

e) Arrange the grated Cheddar on top of the chicken, then sandwich shut with the bun lids.

Enjoy!