Sometimes the best dishes come from a stroke of creativity with what’s left in the fridge. That was exactly my thought when I eyed the leftover jjajang sauce from a previous meal. Instead of sticking to the usual, I decided to pair it with some chicken and veggies for something a bit different.
The result? A super satisfying jjajang chicken dish that turned my leftover sauce into a star.
The process was straightforward but fun. I started by flattening the chicken to ensure it cooked evenly, then gave it a quick sear to seal in the flavors. Tossing in crisp red bell peppers and the whites of the scallions added a bit of crunch and freshness to the dish.
But the real game-changer was stirring in the rich, savory jjajang sauce, which coated everything in its wonderfully deep flavor. A final drizzle of toasted sesame oil and a sprinkle of sesame seeds, and I had a dish that was ready to impress.
If you’ve got some leftover jjajang sauce, this is a great way to reinvent it. It’s not just about saving food; it’s about discovering new favorite meals along the way. This jjajang chicken is perfect for a quick weeknight dinner or when you’re just feeling a bit adventurous with your cooking.
Give it a try, and see how simple ingredients can transform into something unexpectedly delicious!
Ingredients:
(Serve 2)
Chicken Breast, 1
Sea Salt, Pinch
Sesame Oil, 2 TBSP
White Pepper, Pinch
Red Bell Pepper Coarsely Wedge, 1
Scallions White Parts Coarsely Sliced, A Handful
Jjajang Homemade, 3 Heaping TBSP
Toasted Sesame Oil, For Drizzle
Scallions Green Parts Corasely Sliced, For Garnishing
Sesame Seeds, For Garnishing
Equipment:
Cast Iron Skillet / Pan
Directions:
Please visit my "Jjajangmyeon" page for the recipe.
Cover the chicken breast with cling film on a working surface.
Pound it to an even thickness with a rolling pin.
Season with salt.
In a skillet over medium-high heat, add sesame oil.
Once the oil is heated up, add in the chicken.
Once the chicken is 1/2 way seared through, flip and continue cooking 1/2 way through as well.
Remove from heat and set aside to cool down slightly.
Season with white pepper.
Once the chicken is cool enough to handle, coarsely dice and set it aside until ready to use.
In the same skillet over medium heat, add bell pepper and scallions.
Saute until aromatic.
Add a splash of water and deglaze.
Next, add in the jjajang and saute until well combined.
Followed by the chicken.
Saute until the chicken is cooked through.
Transfer to a serving plate.
Garnish with toasted sesame oil, scallions and sesame seeds.
Serve immediately with the rice of your choice.
Succulent...
Simple yet yummilicious...
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