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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

Recipe Development TeamUpdated on October 04, 2023

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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

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total5 minutes

Active 10 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 traces of: Milk, Egg, Soya)

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 pack(s)

Cooked British Chicken Slices

30 grams

Gochujang Paste

(Contains: Soya)

Not included in your delivery

1 tbsp

Olive Oil

½ tbsp

Honey

2 tbsp

Mayonnaise

Nutritional information

Energy (kcal)510 kcal

Energy (kJ)2134 kJ

Fat22.7 g

of which saturates5.3 g

Carbohydrate42.9 g

of which sugars14.4 g

Dietary Fibre3.5 g

Protein32.9 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Peeler

•Baking Tray

•Grater

Instructions

Get Prepped

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.

Bring on the Gochujang Chicken

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.

Lunch is Served

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!

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