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Playing How To Make Korean-Style Chicken and Vegetables | Sheet Pan Supper | Rachael Ray

Rach mixes up the sweet & spicy Korean sauce in a plastic bag and bakes everything together on a foil-lined sheet pan for a supper that's SO easy—and comes with an easy clean up. She recommends serving it with white rice. 

She uses gochujang (a sweet-spicy fermented chili paste/sauce) in this recipe, which you can find in a tub, jar or squeeze bottle in the international aisle or order online. (Rach likes this one: Bibigo Gochujang.) 

Rach's Note to Cooks: Feel free to swap in other veggies here—you can use broccoli/broccolini or Chinese broccoli, large carrots cut on bias, or large cubes of butternut squash (2 to 3 pounds in total weight). 

For more incredibly easy sheet pan recipes, try Rach's Greek Sheet Pan Chicken — which was one of our most popular recipes of 2020 — and these Epic Sheet Pan Nachos from Patricia Heaton.

Ingredients

For the Korean-Style Sauce:
  • ¼ cup gochujang (a sweet-spicy fermented chili paste/sauce)
  • 1 tablespoon gochugaru (Korean chili flakes) or chili powder of choice FOR EXTRA SPICY preparation (optional)
  • ¼ cup warm water
  • 2 tablespoons soy sauce, shoyu or tamari  
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons sugar
  • 4 cloves garlic, chopped or thinly sliced
  • 2 inches ginger, wide grated or chopped
Dressing for radish and scallion:
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sugar
  • 1 tablespoon sesame oil 
For the tray bake:
  • 2 large parsnips, peeled and quartered, or 2 turnips, cleaned and cut into 6 wedges  
  • 6 large shallots or 3 medium red onions, quartered lengthwise
  • 3 baby bok choy, trimmed and quartered, or 1 pound Savoy cabbage, in wedges or chunks
  • 8 to 10 pieces chicken, bone-in, skin-on, white and dark meat
  • Salt and pepper
For the toppings:
  • 2 watermelon radishes, thinly sliced and cut into matchsticks, or 3 large radishes, thinly sliced 
  • 1 bunch scallions, sliced
  • Toasted sesame seeds
  • Pickled giardiniera vegetables, drained and chopped (½ cup), or pickled jalapeño or cherry pepper rings, or peppadews, mild/sweet or hot

Yield

Serves: 4

Preparation

Toss sauce ingredients in a large plastic food storage bag and line a sheet pan with foil. Preheat oven to 425˚F with rack at center.

Stir up dressing in small bowl for radishes and scallions.

Add vegetables to bag of sauce and toss, then remove, shaking all excess sauce back into bag, and add to pan. Season chicken with salt and pepper, add to bag and let it coat in the rest of sauce and arrange on the sheet pan and scatter the vegetables among the meat.

Place in oven and roast 40 to 50 minutes until juices run clear and vegetables brown at edges.

Meanwhile, toss the radishes and scallions with dressing and season with a little salt.

Top sheet pan with radishes, sesame seeds and pickled hot vegetables or peppers and serve with white rice.