Lunch

Pan-Seared Chicken Thigh with Gochugaru Oil & Charred Cabbage

Name: Pan-Seared Chicken Thigh with Gochugaru Oil & Charred Cabbage
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs (about 300g total); 4 cups napa cabbage, cut into ½-inch ribbons; 2 tbsp gochugaru (Korean chili flakes); 3 tbsp neutral oil, divided; 2 tbsp rice vinegar; 1 tbsp soy sauce; 1 tsp sesame oil; 2 cloves garlic, minced; 1 tsp fine sea salt; ½ tsp black pepper; 1 tsp sugar

Chicken thighs deliver moisture and richness here, seared until the skin crisps, then finished with a Korean chili-oil drizzle. A quick charred cabbage slaw soaked in vinegar and gochugaru rounds out a lunch that tastes more complex than it is.

591cal 28gprotein 13gcarbs 49gfat 10min prep 28min cook 2serves

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