it's all about that gochujang-based sauce for a one-pan meal. use the following formula for any meat or tofu. store sauce in a jar in the fridge for a convenient weekday dinner.
here's the code: 1 : 1 : 1 : 1 : 1
gochujang : soy sauce : mirin/sake : sugar : diced garlic (and a generous splash of toasted sesame oil)
the veggies used today:
half an onion, half a red cabbage, for scallions
(tip: cubed japanese sweet potatoes are great here to mellow out the heat.)
i used chicken thighs. marinated for 30 minutes. threw everything into a pan with 1/4-1/2 cup water/kombu broth. covered and cooked down in med-high heat for 10-15 minutes or until veggies and meat cooked through. devoured with butter lettuce for ssam.
(threw rice into the pan with leftover sauce; mixed in the nori and one egg to end the meal.)