Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
This vibrant dish features bites of tender chicken coated with cornstarch before searing to create a delightfully crispy crust—perfect for soaking up an umami-rich combo of soy glaze, mayo, and spicy gochujang. You'll serve the chicken with bright marinated cucumbers, radishes, and kimchi, all over a bed of fluffy white rice.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Halve the cucumber lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced radishes, sliced cucumber, sliced white bottoms of the scallions, mirin, and kimchi. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, medium bowl, whisk together the mayonnaise, soy glaze, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
Pat the steaks dry with paper towels; season with salt and pepper on both sides (you'll omit the cornstarch for steak). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
Tips from Home Chefs