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Korean Grilled Chicken & Jackfruit Salad with Gochujiang Dressing

- Serves 2

This salad is the result of my love for all things gochujiang and Korean chicken. I used this marinade in a lot of different meat and vegetarian recipes but my favorite way to use it is in salad dressing. I love a ton of garlic and ginger in my dressing, but feel free to reduce the quantity if it’s too overpowering for your palate. I have used sweet, aromatic jackfruit pods here which are easily available in most supermarkets these days. The beautiful fruit go perfectly with hot chicken and the spicy, tangy dressing; you may use any sweet fruit of your choice if you can’t find jackfruit. Enjoy the recipe!

Image by Luisa Brimble
Ingredients for Korean grilled chicken and jackfruit salad with Gochujiang dressing


For marinade:

  • 2 tablespoons light soy sauce

  • 1 tablespoon honey

  • 1 tablespoon rice vinegar

  • 1 tablespoon Korean chili paste (gochujang)

  • 1 tablespoon grated ginger

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon toasted sesame seeds

  • 3 grinds black pepper, or to taste

  • Pinch of sea salt or kosher salt

  • 3 cloves garlic, grated

  • 2 large spring onions or scallions, finely chopped


For Salad:

  • 2 medium chicken breasts or thighs

  • 2 tablespoon olive oil, for dressing plus more for brushing on the pan

  • 100g mixed leafy greens

  • 6-8 pods ripe sweet jackfruit, deseeded and sliced into 1cm wide strips

  • 1 tablespoon toasted black and white sesame

  • 1/4 cup chopped toasted walnuts

Recipes

  1. In a large bowl, whisk together soy sauce, honey, vinegar, gochujiang, ginger, sesame oil, sesame seeds, black pepper, salt, garlic and spring onions.

  2. Place chicken in a large ziploc bag and pour in half the marinade, close bag and lightly bash chicken with a rolling pin or mallet to flatten it a bit (this will help tenderize the chicken). Save the rest of the marinade for dressing.

  3. Cover and place chicken in the fridge for at least 4 hours and better yet, overnight, to let the flavors infuse. Let the chicken come to room temperature for about 30 minutes before cooking.

  4. To cook, bring a grill or griddle pan or cast-iron pan to medium-high heat. Brush lightly with olive oil.

  5. Shake the excess marinade off the chicken and place on the grill. Cook until cooked through, flipping once, about 3-4 minutes on each side. Let rest in a warm place before slicing.

  6. Pour 2 tablespoons olive oil and the other half of the marinade in a small bottle with a tight lid. Cover and shake well until dressing emulsifies and comes together.

  7. To make salad: place leafy greens, jackfruit and sliced chicken in a large platter. Drizzle a few tablespoons of salad dressing all over, toss to coat well. Garnish with toasted sesame and walnuts. Serve immediately.

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