Easy Korean Asian Style Mushroom Chicken Bake - Non-Spicy and Children Friendly
Happy that I have found another Korean-fusion dish that has NO gochujang!!!
Although gochujang (Korean fermented red chili paste) is sweet, spicy, appetizing and really great for jazzing up many everyday food, most children and some adults can't really take the heat of this hot paste. So, this is why I'm always excited when I see a Korean recipe that has NO gochujang so that my spicy-food-hating son and the rest of us can enjoy an interesting Korean dish peacefully with no worries!
Besides Korean soju chicken stew which is one of our family's favourite dish, this easy Korean Asian style mushroom chicken bake is another fantastic Korean-fusion dish that has NO gochujang in it!!! So you know... It is very children friendly!!!
This recipe originates from Seoul Food Korean Cookbook by Naomi Imatome-Yun and almost every savoury recipe in this book has gochujang in it!!! So Korean, huh? LOL!
Apart from being non-spicy, this "one-pan"/ "one-tray" chicken bake is actually very easy to cook and also flavorsome and homey to eat. I would say... It is not just very children friendly but very family friendly too.
Nothing beats coming home and enjoy delicious comforting food with our family.
As a mum, I have been constantly trying my best to cook enjoyable and nutritious food for my family and so, I have baked this...
To me, it is always a pleasure to share good family-friendly recipes and I hope that you will enjoy cooking and eating this easy chicken dish with your family.
Here's a video showing how I cooked and baked this hassle-free one-tray / one-pan dish. To do that, you will need a stove-top and oven friendly tray or cooking pan. In my video, I have cooked double the amount of ingredients listed in this recipe so that I can serve half of it to my family and keep the other half for one of hectic weekday dinners.
After watching the video, you might ask... Why do have we cook the ingredients before baking? Or can we don't bake the ingredients after cooking?
The cooking before baking helps to seal the juice and flavour into the chicken and also brown the onions, garlic and mushrooms to create more flavours.
The baking after cooking helps to cook the well-seasoned chicken, onions and mushrooms until tender. And, the final grilling step helps to brown the well-seasoned chicken a little further for extra texture and flavours.
I must say it is definitely worthwhile following these steps to create this yummy dish. Agree?
Like my recipes? To get the latest updates from my blog, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here's the recipe that is adapted from the book, Seoul Food Korean Cookbook by Naomi Imatome-Yun
Serve 4-6
The seasonings:
1/3 cup (80 ml) chicken stock
2 1/2 tbsp (40 ml) soy sauce
2 1/2 tbsp (40 ml) mirin*
1 tbsp finely grated ginger or more to taste
1/4 tsp salt, optional or less or more to taste
1/2 tsp freshly ground black pepper
The other ingredients:
2 tbsp vegetable oil, plus more if required
1 large onion, sliced
1 tbsp garlic mince
100g fresh shiitake mushrooms, stems removed and cut into thin slices
500g chicken thighs, boneless and skinless, cut into large 8-10 cm chunks
*Although mirin contains alcohol, its minor alcohol content will vaporise off eventually due to the high heat during baking. Thus, I would say that it is pretty children-friendly.
Preheat oven to 180°C / 350°F.
Combine chicken stock, soy sauce, mirin, ginger, salt and pepper in a small bowl. Set aside.
Heat 1 tbsp oil in an oven friendly / stove-top friendly tray or pan with medium high heat. Cook chicken until golden brown, about 2-3 mins per side. The inside of the chicken does not need to be thoroughly cooked. Depending on the size of the pan or tray used, you might have to cook the chicken in 2-3 batches in order to brown chicken effectively. Transfer into a plate.
Heat another 1 tbsp oil in the same pan or tray. Cook onions for about 5 mins with frequent stirring until the onions are golden brown and slightly softened.
Add garlic and cook for another 2 mins or until the garlic are fragrant. Add mushrooms and cook until the mushrooms are slightly softened, about 2-3 mins.
Add chicken including its juice back into the tray or pan and arrange the chicken into a single layer. Pour the seasoning over the chicken, making sure that all the chicken are coated with the seasonings.
Cover pan or tray with foil and bake for 20-30 mins or until the chicken is tender. Change oven to grill setting at 200°C / 400°F. Remove foil and stir to make sure that the chicken pieces are coated with the seasonings and continue to grill for 5 mins until the top of the chicken are slightly browned and darkened. Do not grill the chicken for more than 5 mins to avoid drying the chicken.
Serve immediately with plain steamed rice, cooked vegetable or salad.
Happy BakingPlease support me and like me at Facebook...
Although gochujang (Korean fermented red chili paste) is sweet, spicy, appetizing and really great for jazzing up many everyday food, most children and some adults can't really take the heat of this hot paste. So, this is why I'm always excited when I see a Korean recipe that has NO gochujang so that my spicy-food-hating son and the rest of us can enjoy an interesting Korean dish peacefully with no worries!
Besides Korean soju chicken stew which is one of our family's favourite dish, this easy Korean Asian style mushroom chicken bake is another fantastic Korean-fusion dish that has NO gochujang in it!!! So you know... It is very children friendly!!!
This recipe originates from Seoul Food Korean Cookbook by Naomi Imatome-Yun and almost every savoury recipe in this book has gochujang in it!!! So Korean, huh? LOL!
Apart from being non-spicy, this "one-pan"/ "one-tray" chicken bake is actually very easy to cook and also flavorsome and homey to eat. I would say... It is not just very children friendly but very family friendly too.
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| Easy Korean Asian Style Mushroom Chicken Bake Non-spicy and children / family friendly |
Nothing beats coming home and enjoy delicious comforting food with our family.
As a mum, I have been constantly trying my best to cook enjoyable and nutritious food for my family and so, I have baked this...
 |
| I called this a one-tray chicken bake because... This saucy chicken bake is all cooked and baked using one stove-top and oven friendly tray. |
 |
| Warm, saucy, flavoursome and tender. This comforting dish is one of the reasons why we love coming home for our dinners. |
To me, it is always a pleasure to share good family-friendly recipes and I hope that you will enjoy cooking and eating this easy chicken dish with your family.
Here's a video showing how I cooked and baked this hassle-free one-tray / one-pan dish. To do that, you will need a stove-top and oven friendly tray or cooking pan. In my video, I have cooked double the amount of ingredients listed in this recipe so that I can serve half of it to my family and keep the other half for one of hectic weekday dinners.
After watching the video, you might ask... Why do have we cook the ingredients before baking? Or can we don't bake the ingredients after cooking?
The cooking before baking helps to seal the juice and flavour into the chicken and also brown the onions, garlic and mushrooms to create more flavours.
The baking after cooking helps to cook the well-seasoned chicken, onions and mushrooms until tender. And, the final grilling step helps to brown the well-seasoned chicken a little further for extra texture and flavours.
I must say it is definitely worthwhile following these steps to create this yummy dish. Agree?
Like my recipes? To get the latest updates from my blog, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here's the recipe that is adapted from the book, Seoul Food Korean Cookbook by Naomi Imatome-Yun
Serve 4-6
The seasonings:
1/3 cup (80 ml) chicken stock
2 1/2 tbsp (40 ml) soy sauce
2 1/2 tbsp (40 ml) mirin*
1 tbsp finely grated ginger or more to taste
1/4 tsp salt, optional or less or more to taste
1/2 tsp freshly ground black pepper
The other ingredients:
2 tbsp vegetable oil, plus more if required
1 large onion, sliced
1 tbsp garlic mince
100g fresh shiitake mushrooms, stems removed and cut into thin slices
500g chicken thighs, boneless and skinless, cut into large 8-10 cm chunks
*Although mirin contains alcohol, its minor alcohol content will vaporise off eventually due to the high heat during baking. Thus, I would say that it is pretty children-friendly.
Preheat oven to 180°C / 350°F.
Combine chicken stock, soy sauce, mirin, ginger, salt and pepper in a small bowl. Set aside.
Heat 1 tbsp oil in an oven friendly / stove-top friendly tray or pan with medium high heat. Cook chicken until golden brown, about 2-3 mins per side. The inside of the chicken does not need to be thoroughly cooked. Depending on the size of the pan or tray used, you might have to cook the chicken in 2-3 batches in order to brown chicken effectively. Transfer into a plate.
Heat another 1 tbsp oil in the same pan or tray. Cook onions for about 5 mins with frequent stirring until the onions are golden brown and slightly softened.
Add garlic and cook for another 2 mins or until the garlic are fragrant. Add mushrooms and cook until the mushrooms are slightly softened, about 2-3 mins.
Add chicken including its juice back into the tray or pan and arrange the chicken into a single layer. Pour the seasoning over the chicken, making sure that all the chicken are coated with the seasonings.
Cover pan or tray with foil and bake for 20-30 mins or until the chicken is tender. Change oven to grill setting at 200°C / 400°F. Remove foil and stir to make sure that the chicken pieces are coated with the seasonings and continue to grill for 5 mins until the top of the chicken are slightly browned and darkened. Do not grill the chicken for more than 5 mins to avoid drying the chicken.
Happy Baking
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