How To Make Korean-Style Chicken and Vegetables | Sheet Pan Supp…
How to Make Chocolate Sea Salt Rugelach | Molly Yeh
How to Make Ricotta Dumplings and Mafalde | Rachael Ray
How to Make Red and Green Tortellini Wreaths
How to Make Pumpkin Parm Fries | Rachael Ray
How to Make Sweet Potato Souffles with Boozy Whipped Cream | TDa…
How to Make Fruit Crisp With Any Fruit—Fresh or Frozen | Tia Mow…
How to Make Sweet Potato Pancakes with Cranberry Compote
How to Make Roasted Tomato & Pepper Soup | Rachael Ray
How to Make Florentine Turkey Melts | Rachael Ray
TikTok Star Elyse Myers Embraces Awkward + We're Thankful for TH…
How to Make Pumpkin Bars with Pecan Streusel | Daphne Oz
How to Make Pumpkin Popper Mac | Rachael Ray
How to Carve Your Thanksgiving Turkey: Chef Sara Moulton Shares …
4 Common Thanksgiving Kitchen Disasters FIXED, Thanks to Chef Je…
She's Done It Again! Our Staffer's Mom Has Served Up ANOTHER Gen…
How to Make Twice Baked Aglio e Olio Spaghetti Squash | Rachael …
How to Make Dry-Brined Herb-Roasted Turkey with Ultimate Go-To G…
The Sopranos Podcast with Steve Schirripa + Michael Imperioli AL…
How to Make a Blood Orange Negroni | John Cusimano
Rach mixes up the sweet & spicy Korean sauce in a plastic bag and bakes everything together on a foil-lined sheet pan for a supper that's SO easy—and comes with an easy clean up. She recommends serving it with white rice.
She uses gochujang (a sweet-spicy fermented chili paste/sauce) in this recipe, which you can find in a tub, jar or squeeze bottle in the international aisle or order online. (Rach likes Bibigo Gochujang.)
Rach's Note to Cooks: Feel free to swap in other veggies here—you can use broccoli/broccolini or Chinese broccoli, large carrots cut on bias, or large cubes of butternut squash (2 to 3 pounds in total weight).
For more incredibly easy sheet pan recipes, try Rach's Greek Sheet Pan Chicken — which was one of our most popular recipes of 2020. For more sheet pan dinner recipes from this episode, check out Gail Simmons' Moroccan-Style Chicken with Apricots, Olives & Lemons and Ronnie Woo's Teriyaki Salmon With Baby Bok Choy.
- ¼ cup gochujang (a sweet-spicy fermented chili paste/sauce)
- 1 tablespoon gochugaru (Korean chili flakes) or chili powder of choice FOR EXTRA SPICY preparation (optional)
- ¼ cup warm water
- 2 tablespoons soy sauce, shoyu or tamari
- 2 tablespoons toasted sesame oil
- 2 teaspoons sugar
- 4 cloves garlic, chopped or thinly sliced
- 2 inches ginger, wide grated or chopped
- 2 tablespoons rice wine vinegar
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 2 large parsnips, peeled and quartered, or 2 turnips, cleaned and cut into 6 wedges
- 6 large shallots or 3 medium red onions, quartered lengthwise
- 3 baby bok choy, trimmed and quartered, or 1 pound Savoy cabbage, in wedges or chunks
- 8 to 10 pieces chicken, bone-in, skin-on, white and dark meat
- Salt and pepper
- 2 watermelon radishes, thinly sliced and cut into matchsticks, or 3 large radishes, thinly sliced
- 1 bunch scallions, sliced
- Toasted sesame seeds
- Pickled giardiniera vegetables, drained and chopped (½ cup), or pickled jalapeño or cherry pepper rings, or peppadews, mild/sweet or hot
Toss sauce ingredients in a large plastic food storage bag and line a sheet pan with foil. Preheat oven to 425˚F with rack at center.
Stir up dressing in small bowl for radishes and scallions.
Add vegetables to bag of sauce and toss, then remove, shaking all excess sauce back into bag, and add to pan. Season chicken with salt and pepper, add to bag and let it coat in the rest of sauce and arrange on the sheet pan and scatter the vegetables among the meat.
Place in oven and roast 40 to 50 minutes until juices run clear and vegetables brown at edges.
Meanwhile, toss the radishes and scallions with dressing and season with a little salt.
Top sheet pan with radishes, sesame seeds and pickled hot vegetables or peppers and serve with white rice.