Korean Spicy Chicken Rice Noodle Bake | Food Wishes
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- čas přidán 18. 03. 2024
- This Korean spicy chicken rice noodle bake is my new favorite spicy chicken recipe, as well as my new favorite way to cook rice noodles. The spicy chicken is baked directly on top of dry rice vermicelli, which results in intensely flavorful, perfectly textured noodles. As a bonus, the leftovers can be served cold on greens for an amazing salad. Enjoy!
Recipe technique was inspired by a chicken teriyaki recipe by Nadiya Hussain from Nadiya Bakes. Thank you, Nadiya!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/korean-spi...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Korean Spicy Chicken Rice Noodle Bake, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
Gochujang is such a fantastic ingredient - and it's so versatile it deserves a place in every fridge.
Actually looks like a great weekly meal prep recipe. Nice!
explode
This looks amazing. You can make Dak-gal-bi (korean spicy chicken stir fry) with the marinated chicken and the sauce in the video. Just add chopped cabbages, carrots, and sweet potatoes. You need to chop the chicken into pieces too, but not too small, and cook all in the frying pan. Some people lay some mozzarella cheese on top like a pizza topping when it's almost done, but I never tried that. Thanks chef John.
@@shaunhall284It's amazing that some people can find any negativity out of suggesting another recipe based on the video. Something's seriously wrong with you.
@@shaunhall284you don’t like food , or people. We get it buddy. Give it a rest.
Can't thank you enough, my local ace market sold me vermicelli made from peas and cornstarch so I'm going to stir fry with sweet potato and carrots as you suggested. Shall I steam these veg slightly first?
@@lindainparis7349You don't have to. If you julienne the vegetables, they will get cooked evenly. That's how they serve in the restaurants in south korea. You might wanna soak the noodles beforehand.
@@EJKim-zk9st thanks, I’ll do that, looking forward to trying this dish !
Chef John, you are a real Seoul Man.
😂😂😂
Very clever Lawrence!🎊
Well played. 😂👏
Man I really laughed at this. Too funny lol
Loved it!❤
This is GEEEEENIUS. I've been needing to pick up gochujang and now I have the perfect use case
@@shaunhall284Always one isn't there
Wish I could give you mine. I can't bring myself to throw it out, but I can't have soy anymore. It's just sitting in my pantry taunting me!😅
@@kumquatmagoo Yeah there is always at least on person like you that does't like reality and thinks feels are reals, you cause a lot of trouble in society to the point that eventually people like you and with your nonsense cause society to fall apart because you live in a nonsense fantasy world.
you won't regret it, it's great on everything
It's always interesting as a Korean to see how foreigners make Korean dishes. I've never seen this dish in Korea. I guess this is more of a fusion dish probably created in America. I wouldn't say it is authentic, but it definitely has enough understanding of original spicy chicken stew dish(닭도리탕). Also I would like to have Chef John try original Korean glass noodle, if he hasn't. It is much thicker than South East Asian rice noodles used in the video, so it absorbs the sauce much better. Glass noodle is pretty much the standard to put in stews in Korea.
Anyway, the dish in the video looks very nice and tasty! A very clever twsit to the original dish. I would like to try it too!
Are glass noodles the ones made of sweet potato starch?
@@Vendzor correct! It is called 'Dangmyeon'. It is a standard noodle for stews, especially chicken stews. 🐔 But Dangmyeon needs to be boiled to cook, so I don't think it can be used for the dish in the video. It is definitely not suitable for oven dishes. But it is definitely more authentic choice, if you want to try. Soak it in cold water before you start cooking the stew, boil it slightly before putting into stew(otherwise it would absorb too much sauce, making the entire stew too dry), and then put it into stew several minutes before finishing the meal. If it's overcooked it will start to break down, but you will quickly get the process.
Nowhere did he claim it was authentic.
most of his videos are formatted for an american home cook audience to be able to cook on an average weeknight. I think the only thing that really makes this korean is the chili paste lol
@@iiotano, other than ketchup, the rest of ingredients are very close to the original. I am a fan of Chef John, and he's my go to guy. His cooking is always down to earth so I agree with your point. The original spicy chicken stew must be too hot for most Americans, and his variation here looks tasty to me too!
I made this dish last night for me and three friends. It was absolutely incredible and we ate everything.
My one tip for everyone who wants to replicate. Make sure to get the chicken broth to touch all the noodles essentially. We had some uncooked noodles but they were still great. I recommend putting the broth before the chicken rather than chicken before broth.
Next time I create, I will add onions and peppers :)
Thank you for your tips
reading this tip too late but it makes so much sense and I'll remember it for the next time. I've added the broth mixture after the chicken was laid out (I didn't wash away any marinade, so I am clearly a superior chef here 😂😇). It is in the oven as I write this and I am super excited.
I don't think I will mind any potential pieces of uncooked noodles.
Chef John is the best.
Also, thanks to this recipe I have discovered the Korean sauce and now I will never have my fridge Gochujangless.
I made this without making any liquid adjustments just like Chef John suggested. I do not like mushrooms so I substituted thinly shredded cabbage scattered over the top with the peppers and green onions. It turned out perfect and I breathed a sigh of relief. I will make this again for sure.
"I would like more sauce"
"Well you actually don't"
".....yes Chef."
@shaunhall284 nice of you to introduce yourself
@@mmmmmmolly zing goteem
Hilarious lol
made it! delish!
thank you Chef John!
Rice noodles are always better with a 'drier' state. If you put too much water, it will be wet and soggy like an overcooked regular noodle.
Chef John did the perfect choice with this method, retaining the texture of the noodle. Trust him and trust me, this rice noddles DO taste perfectly this way. And you won't enjoy a wet, soggy, broken down mush of an overcooked rice noodle.
1 1/4 cup stock is not enough to cook that many rice noodles. It always comes out too dry.
@@rebelsymphonyorchestra8830Agreed
Rice noodles cooked unevenly. Parts are soft, others are crunchy. So, I had to return noodles to the oven with a little broth. It sucks because the cooked parts will be soggy.
@PatriciaSobralArtz It is the same issue for me too
awesome! I have recently tried to make stir fried rice noodles and they turned out a wet, soggy broken down mush lmao. I will try this way, it seems easy and delicious, chef John is genius!
Just made it...simple and amazing. Thank you.
I love how every sentence you talk is like the structure of a story. I found you back in 2020 and while I haven’t watched consistently by any means at all I have still loved your content Mr chef John
His voice sounds like the thing millennials do with putting up rising intonation at all the end but he is so slow that he puts it all over the place.
I love Chef John! Such good recipes and his commentary makes it all seem simple and do-able.
I would make the extra marinade to go over some roasted broccoli!
This looks amazing.I'm definitely gonna try it
Wow that’s looks good
Going to make this tomorrow!! This looks sooo good!
Looks totally outstanding. Gonna try it out for sure
This is definitely a winner…..can’t wait to give it a try. Thanks for yet another wonderful recipe idea.
@@shaunhall284 Cor Blimey guv
Made this on the weekend. Turned out great but one caveat: I had a few 'pockets' of dried noodle and I think to solve that next time when Chef John puts the final bit of sauce in the 'pockets' around the thighs what I would do next time is to first *evenly* distribute the sauce all over the top of the noodles and then place the thighs down on the noodles.
I think it’s fair to say Korean food has perforated western culture. I see so many Korean recipes these days + gochugaru and gochujang are widely available in grocery stores.
love this chef
@@shaunhall284He plows real good
@@shaunhall284You are a tar pit.
I can't wait to try this!
Looks amazing, CJ!
This is a wild technique. Looking forward to trying it out
Dear Chef John, you are truly inspiring and your cuisines are top notch. I try most of them. Proud of being to learn from you. Thank you! You are incredible ❤️
I couldn’t find this paste so not sure what I would call the chicken, rice noodle dish I made. I used a thai paste it’s this METHOD that is incredible and the possibilities are endless. It was so yummy!!
Let’s see how this comes out! It’s in the oven now, for our Friday night Temelec (Sonoma, CA) potluck. Smells so good!
Sneezed my head off slicing up the Fresno chiles. I put in three, minus seeds and white parts. Hope it doesn’t burn out people’s taste buds.
Chef John is the GOAT.! I always refer to his recipes when I’m feeling adventurous.
He can't be the GOAT because WHHATY (We Haven't had all time yet} !
Thank you it looks so very yammy
A super interesting recipe I will definitely make again, perhaps with some tweaks. However, the marinade/sauce needs absolutely nothing and does a beautiful job of marinating the BS thighs and providing delicious flavor. I followed the recipe closely and used two heaping tablespoons of my goyuchang. The result was pleasantly spicy. I rehydrated some dried shiitakes for the mushrooms and used some of the soaking liquid along with chicken stock for the final liquid addition. I thought the thighs were silky and delicious after 35 minutes with convection, but my spouse found them a bit underdone. We both thought the noodles were slightly overdone--but they tasted pretty darned good today when I had the cold leftover noodles and chicken for lunch (it was 95 here today in Nicaragua, so a cold lunch was just the thing), At any rate, thanks for a great recipe using what I thought was a very innovative technique. Thanks again.
looks slurping good!
Absolutely making this
@@shaunhall284 I’ve made 10, 20, maybe more of his recipes. Outlook is … very likely my guy
@@shaunhall284 YES. I HAVE. WHY DO YOU CARE. ????
WHY ARE WE ALL YELLING?!?
Awesome sauce! 🤗
Love chef! .. was that some raw bits?
I just purchased some Gochujang for the first time and then this recipe popped up shortly afterwards. Talk about serendipity! Will definitely give this a try, it looks delicious! Thanks Chef John.
Made this for dinner tonight. Only marinated chicken for about 40 minutes. Turned out great! Family loved this dish. 😅
god bless you chef john
Made tonight but with a bulgogoi marinade. Came out amazing!
OMG I am drooling…
This made me hungry
Looks good 😊
I have never clicked so fast on anything in my entire life! ❤❤❤❤❤❤❤❤
Fr
You need to live a little
Wow. Such kind feedback lol
@@shaunhall284 noted thanks. Ps. "You're embarrassing yourself", not "your"
Nobody freaking cares
looks so yummy!! 5:19 Maybe put the chicken aside, then add water>mixing bowl> then pour on top, then add chicken! yummmm
Just made this for dinner! I really enjoyed it, though, I would have preferred double the mushrooms in the bake! Still, it was amazing!
Made this with a few substitutions, and it was wonderful!
Which subs did you make?
Oh man! Looks amazing! Love Korean bbq!!!❤❤❤ Love it when Chef John chows down!!
I’m making this this weekend ❤
How was it?
Made this today! The flavours were good but just make sure that the chicken broth really covers the top of your noodles or else they get crispy, which is unpleasant to eat.
I will try it. Thx
Oh, I just cooked my chicken thighs today! This looks great, but I'll have to try this later.
very thin noodles like these don't need much moisture to be tender or 'al dente' - this is not italian pasta.
perfect recipe, i will give it a go. thanks again, Chef John!
inane drivel wasn't the recipe :P@@shaunhall284
Just found your channel. You're like the This Old Tony of cooking. I dig it.
Elated to see such new and refreshing forward-thinking content. I recreate many FW recipes but this one is going to be committed to memory. And, as always, thank you Chef John.
As always, outstanding!!!
John this looks so delicious
@@shaunhall284Getting bored because your parents aren't home yet. I would suggest getting that homework done or clean up. They always love that. Thank me later.
@@shaunhall284 I was just super impressed that an 8 year old knew the word "inane". 😂😂
@@shaunhall284 I won't reply any more though because I'm distracting you from geography assignment or something.
Smashed it again, CJ!
Ten seconds in and I know whats for dinner, Thanks chef.
Totally stuck the landing with that last addition of green onions. Nice.
Wonderful! thank you! that's one of the best recipes in the last weeks. And I wouldn't dream of adding any more sauce. Every time I'm roasting chicken thighs or other pieces in the oven I'm frustrated about the juices lost. I do put potatoes and other vegetables to get the flavor - but these don't "suck in" the moisture and only very-partially take the flavors. Now... RICE NOODLES!!! That's an idea! thanks again. Will do this coming Friday.
you're so smart chef john i wish you were my dad
Yo!!! I can confirm that this is good! Made it as soon as I saw the recipe. Added chopped cabbage I had to use up, and had to use white mushrooms because who has those other ones on hand? Other than that, I followed the recipe to a T. So easy, so good. This is gonna stay in the dinner rotation forever I believe. Thanks Chef!
I would have thought some of the noodles would be congealed and mushy and other areas would be dry and brittle. Very Impressive!
@@shaunhall284 Why do _you_ feel the need to shitpost under every single comment?
I will book an appointment with my therapist and try to figure it out, thank you! @@shaunhall284
@@shaunhall284 I'm not poking my nose into anything. You commented in a public forum, in front of the whole world. You made your words available to literally anybody with a computer or mobile phone. Maybe think about that the next time you decide to post something.
@@shaunhall284Obviously, you don't understand what "poking your nose in" means. You can only poke your nose into something private. There is nothing private here. Furthermore, if you believe I am poking my nose into anything, you're also poking your nose into that same thing, so any criticism you level at me on those grounds is pure hypocrisy.
@@shaunhall284 how so?
Three cheers for American sauce! 🎊
Great!!! Any chance you can do a version of bun thit nuong?
I'm trying to create one, but...I'm just a beginner.
@@shaunhall284 wow, THAT was an incredibly gross comment.
What is your problem?
I wonder if we could combine the Korean meatballs from a little while ago with the rice noodle method....
Making this sometime this week.
I did not know the ginger/rice vinegar trick after catering for 40 years thank you chef
Gonna make this soon, this looks so good.
Hey Chef Jon, always been a fan!
I love your nice voice and the amazing video photography and lights. You are a Maestro!
Go with simpler ingredients and simpler recipes, but high quality. Like your cinematography!
@@shaunhall284I wish 🤤
@@shaunhall284 If I'm lying I'm dying 🤪😁 I love Chef Jon's photography. His thumbnails always pop out from the youtube recommendation list.
Looks great, Chef!
I think this may be a neat way to make pancit
This reminded me of pancit. It is so good, ate a ton of it the Philippines last fall!
We made this and it was amazing; has anyone tried it with shrimp? I am guessing it might not work because you are not getting moisture like you are from the chicken and also the shrimp would likely overcook? Any thoughts?
This one looks like a winner, Chef! I'm looking forward to making it soon.
Looks phenomenal! Gochujang is not only very flavorful, it also provides a beautiful color.
@@shaunhall284you’re kind of a A$$ hole, but you already know that don’t u.
Omg awesome! I cant wait to add this to my rotation. I hope my huabands likes it 😅
Looks real good 😋 💚
1:34 I think we all know there is only one Chef John
After all - one can do no wrong with a little gochujang
This is truly vantastic
What if your family doesn't eat mushrooms but they are needed for the moisture... Substitution? Please and thank you💚
Someone else in the comments used thinly sliced cabbage to good success, maybe you could try that. I think generally any vegetable might work. You might consider bell peppers as well, or even onions (although I think onions will not be as flavor neutral)
I always trust you chef John. Except when you put cayenne on desserts.
Lol...IKR? ❤
🤤
trust in Chef John ? ... implicit.. 😀
Congratulations on your huge following, Chef John. You deserve it. Thanks for always teaching us something new and delicious!
Gonna try this with tofu
Has anyone tried this with tofu or paneer?? Would love to know how you baked it and how it turned out 😊
i can see those dried crispy noodels 6:00 around
What happens if I bake this covered? I have it prepared to cook tomorrow and I as curious if I should ccover it r not
Spicy Asian chicken. This already sounds delicious! Thanks for cooking and making videos!
@@shaunhall284 what dose it mean?
In John we trust
@shaunhall284 gets to the point, though
@@shaunhall284 what’s your channel called?
@@shaunhall284 good one …says nobody.
As it was written….❤️😊
❤❤bravissimo ottima idea 👍 saluti a tutti voi dall Italia 🇮🇹 ❤❤
saluti
Better patent this, Chef John. I could see this popping up on the menu of a Chinese takeout joint
Mushroom jokes.... Chef John for the win!
I wonder if I can make this in a crockpot without the noodles
Love the way you talk with the pauses between sentences.
I love you man
Hello looks awesome
Now I'm hungry! 😳😮💨🥰
Maybe on a different kind of mushroom. Either way this dish is genius!!❤ I'm here for it.