Start to finish: 30 minutes / Servings: 4 to 6
Gochujang, ginger, scallions and sesame—core ingredients in the Korean kitchen—inject loads of flavor to a simple cabbage and shredded chicken salad. Gochujang, one of our pantry go-tos, is a fermented chili paste that packs spiciness, subtle sweetness, lots of umami and rich color in a single spoonful. Look for it in the international aisle of the supermarket or in Asian grocery stores. For convenience, use the meat from a rotisserie chicken; an average-size bird yields about 3 cups, the amount needed for this recipe.
3 tablespoons gochujang
2 tablespoons grapeseed or other neutral oil
1 tablespoon white sugar
1 tablespoon finely grated fresh ginger
2 teaspoons toasted sesame oil, plus more to serve
¼ cup unseasoned rice vinegar OR cider vinegar
Kosher salt and ground black pepper
1 pound green cabbage, cored and thinly sliced (about 4 cups)
3 cups shredded cooked chicken
1 bunch scallions, thinly sliced on the diagonal OR 1 large grated carrot OR both
In a large bowl, whisk together the gochujang, neutral oil, sugar, ginger, sesame oil, vinegar, ¼ teaspoon salt and ½ teaspoon pepper. Add the cabbage, chicken and half of the scallions; toss. Taste and season with salt and pepper.
Transfer to a serving dish, drizzle with additional sesame oil and sprinkle with the remaining scallions.
Optional garnish: Toasted sesame seeds OR toasted walnuts (or pine nuts)