Korean Steamed Chicken Breast Recipe

This Korean influenced steamed chicken breast has a honey and gochujang paste glaze and it cooks in less than 30 minutes.

Portrait image of a sliced glazed steamed chicken breast on a bed of rice and shredded green onions served on a white plate

Simple Gochujang Steamed Chicken Breasts with Leeks.

People often associate gently cooked food with slow cooking… This is not always the case, this recipe spends just 20 minutes steaming.

Steaming a chicken breast also leaves you with the most wonderfully moist meat in much the same way as poaching chicken.

This recipe pairs this simplicity with a fantastic Korean influenced glaze with a good kick of heat.

I round it out with some onions, but I get creative with the onions!

First I steam some leeks for a lovely mellow allium flavour and then add some crunchy sharp green onions.

Portrait overhead image of a sliced glazed steamed chicken breast on a bed of rice served on a white plate

What is Gochujang?

I’m a sucker for new ingredients and have spent some time coveting Korean ideas but have sadly been unable to find ingredients. 

So when I found Gochujang a month or so ago I bought loads to play with!

It is a chilli paste using glutinous rice and fermented soya beans among other ingredients. 

Flavour-wise it has a sweet earthiness that I have quickly fallen in love with so expect to see it popping up fairly frequently!

It is probably most well known for its use in Bibimbap, a Korean rice dish that in many ways is similar to the Japanese Donburi.

They are both dishes that contain rice and then a collection of vegetables and occasionally meat. 

Although it also has a strong association with many Korean chicken recipes.

Gochujang comes in various shades of “hot”… Mild Hot, Slight Hot, Medium Hot, Very Hot and Extreme Hot.

It is impossible for me to guess what you can tolerate, I got medium hot as a test first time round. To me it is spicy but very tolerably and pleasantly so I have now stepped up to very hot.

Portrait close up image of a sliced glazed steamed chicken breast on a bed of rice and shredded green onions served on a white plate

What Steamer Should You Use?

It really does not matter! There are many food bloggers that would have you believe that there is always a new product that you need.

I am not that food blogger, use what you have!

I use one of those little flower-shaped metal steamers that fit inside a saucepan. Just add the leeks to a sieve and then drop that in the top of the pan and cover with foil.

It does not get used too often and it takes up very little space in my tiny kitchen.

But if you have bamboo steamers you can use two of them. Just add a little baking parchment cut to the size of the chicken to protect the steamer basket.

If you are the sort of person who has a multi-tier steamer then… Oooo get you! 

Landscape overhead image of a sliced glazed steamed chicken breast on a bed of rice and shredded green onions served on a white plate
Korean Steamed Chicken Breast

Korean Steamed Chicken Breast

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Gentle cooking is often associated with slow cooking but this simply steamed chicken breast in Korean Gojhujang glaze cooks in less than 20 minutes and tastes sublime.

Ingredients

  • 2 Skinless Chicken Breasts
  • 50 g Gochujang Paste
  • 10 g Honey
  • 1 Tbsp Fish Sauce
  • 1/2 Tsp Ginger powder
  • 100 g Leek
  • 2 Spring Onions
  • 1 Tsp Toasted Sesame Oil

Instructions

  1. Mix together the gochujang paste, honey, fish sauce and ginger powder.
  2. Add the chicken to this mix.
  3. Rub the sauce all over the breasts.
  4. Remove the tough outer leaves of the leek and cut into half of the length.
  5. Then cut the leek into half lengthways so they are half-moon shaped and then finely shred.
  6. If you are using a two layer steamer place the leeks in the top part of the steamer and the chicken in the lower part.
  7. If you are using a steel/aluminium steamer insert, spray this with a little release spray and add the chicken.
  8. Place the leeks in a sieve or colander above this.
  9. Cover the steam over boiling water for 15-18 minutes or until the chicken reaches 73ºC or 165ºF internally.
  10. Now is the perfect time to cook some rice if you are serving it with rice!
  11. Shred the spring onions in the same way we did the leeks and place into ice cold water.
  12. When cooked dress the steamed leeks in sesame oil
  13. I like to serve on a bed of rice with the leeks under the sliced chicken, then topped with the spring onions.

Notes

Serve with simply cooked rice and sprinkle with toasted sesame seeds.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 302 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 102mg Sodium: 1340mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 39g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

4 thoughts on this Recipe:

  1. Gochujang is amazing. Wouldn’t live without it now. I remembered Nigella Lawson singing it’s praises so very long ago so when I came across it grabbed some of course. Lovely recipe. Pinning it.
    My newest spicy addiction is Laoganma’s spicy chili crisp sauce that comes in a jar. Serious eats has a good write up about it.

    • Yes, it is a great addition to my already insanely huge collection of spices and sauces. Brand name products are difficult to get my hands on here on rural Hungary, but I’ll definitely make a note of that one and take a look for it next time I head to the big city 😀

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