Cooking in Quarantine: Sheet Pan Dinner

IMG_5762I know personally, I love cooking, but I am tired! Fatigue for me = sheet pan dinners 🙂 Hard to believe, but I have never tried Gochujang paste before. It is a Korean chili paste that is absolutely delicious! This week I tried out a sheet pan dinner with Gochujang as the season base. Luckily, I have some pretty adventurous eaters at home, and they were willing participants in my little experiment. I found inspiration for this in the NYT Quarantine Cooking series. Original recipe by Yawande Komolafe can be found here. I used root vegetables, but you could easily switch this out for brussels sprouts, broccoli, cauliflower, or whatever is coming out of all those abundant gardens sprouting up. This will serve 6 people or make a multi-night meal for 3.

 

Ingredients:

  • 6 tablespoons Gochujang
  • 4 teaspoons soy sauce
  • 1 piece fresh ginger, peeled and grated (this may be difficult if you do not have a microplane, you can just thinly slice)
  • 3 tablespoons canola oil
  • 2 pounds butternut squash, seeded and cut into 2-inch pieces ( the original recipe calls for unpeeled, but I like to peel mine)
  • 1 pound turnips, peeled and cut into 2-inch pieces
  • I bunch scallions, trimmed (I cut the white up until it started getting green to char on top and reserved the green ends for the pickle)
  •  4-6 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry

****Generally, I buy 1 full leg per adult, and add a couple of thighs in for the extra hungry

  • 1 bunch radishes, very thinly sliced (much easier with a mandoline, but a steady hand always works)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil (this gives it a VERY earthy flavor, it is optional)

IMG_5761

Instructions:

  • Heat the oven to 425 degrees.
  • Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag.
  • Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet.
  • Rinse and pat dry chicken. Season the chicken with salt and toss to coat in remainder of the glaze. Arrange the chicken pieces skin-side up between the vegetables on the sheet.IMG_5760
  • Roast until vegetables are tender, chicken is about 165 degrees, about 50 minutes. Turn on the broiler and crisp the chicken and veg until brown in spots- probably 5-10 minutes.
  • While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
  • Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates.

I used chicken, but I think this would be equally delicious with pork chops. As meat becomes scarcer, you could also try this out with tofu, or maybe even Halloumi. It is a little spicy, but totally tasty!

Stay Safe and Cook On!

Other Posts in the Quarantine Series:

One thought on “Cooking in Quarantine: Sheet Pan Dinner

  1. Pingback: Cooking in Quarantine: Sheet Pan Mojo Meatballs & the Ultimate Tostones | Strawbabies and Chocolate Beer

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