Gochujang Curry with Zucchini and Rice Cakes

Here is a fusion of an Indo-Caribbean chicken curry with Korean chili paste and rice cakes. It blends South Asian spices with Korean heat.

What is Gochujang?

Gochujang is a Korean fermented red chili paste. It is a spicy sweet paste that adds great flavor and heat. It is readily available online, at HMart or your local Asian supermarket.

What is Curry?

Curry is essentially a stew with a spice blend. Curry varies all over the world. This curry is inspired by the Indian diaspora. Some families have their own spice blend; however, pre-made curry powder is easily available in many West Indian stores. I personally use Lalah’s Madras Curry powder,

If you’re interested in a traditional Indo-Caribbean chicken curry check out my recipe here

Cooking curry – A Cautionary Tale

It is important to cook your spices to bring out the flavor and aroma. However, the smell of curry will stick to fabrics. It is important to open your window or turn on a vent. You might want to close the bedroom door.

What are Rice Cakes?

Korean rice cakes or Tteok (Korean: 떡) are chewy dumpling-like bites of goodness made of steamed rice flour. They usually come in the shape of cylinders or medallions. This recipe calls for the kind shaped in medallions. They are sold fresh or frozen. I personally use frozen. I purchased mine from HMart but it can be found on other online markets and in your local Asian grocery.

What should I serve with Gochujang Curry?

It’s best to eat with a side of plain rice or South Asian flatbreads such as roti or naan. I personally enjoy this recipe with plain basmati rice.

Recipe Inspiration

My husband was born in Seoul, South Korea and I am Indo-Caribbean. Both cuisines are known for their spicy flavors. I thought it would be fun to bring our cultures together through food.

Gochujang Curry with Zucchini and Rice Cakes

4-6 servings

Ingredients

• 2 lbs. chicken thigh (skin-on and bone-in)
• 1 medium zucchini, cut into chunks
• 2 Tbs of Indian Sofrito *
• 1 cup of gochujang
• 1/2 cup of plain Greek yogurt
• 1/4 cup of fresh mint, chopped
• juice of 1/2 a lemon
• 1 lb of frozen Korean rice cakes (circular/medallion shaped)
• 1 cinnamon stick
• 3 whole cloves
• 1/2 tsp of whole cumin
• 2 Tbs of curry powder
• 1 Tbs of turmeric
• 1 Tbs of garam masala
• 1 Tbs of ground coriander
• 1 Tbs of ground cinnamon
• 1 tsp of ground cardamom
• 4 Tbs of fresh ginger, grated
• 1 large yellow onion, sliced
• 5-7 cloves of garlic, minced
• 1/2 of a small red onion, sliced
• Appx 1 cup of water, room temperature
• 2-3 Tbs of olive oil
• Kosher salt to taste
• Fresh cilantro, chopped for garnish
  

Prep

1. Defrost rice cakes by soaking them in cold water for 1 hour. When ready to cook, strain all of the water before adding rice cakes.
2. Prepare marinade by combining chicken, Indian sofrito, gochujang, yogurt, mint, and lemon juice in a bowl. Cover and refrigerate for 1 hour.

Let’s cook

1. Heat oil on medium to high heat. Add cinnamon stick, cloves and whole cumin. Saute until they release their aroma.
2. Add yellow onion and saute until translucent
3. Add garlic and saute for 1-2 minutes
4. Add half of the grated ginger and saute for 1-2 minutes
5. Add curry powder, garam masala, turmeric, coriander, and ground cardamom. Stir into a dry paste.
6. Add chicken and remaining marinade liquid.
7. Stir until fully combined
8. Add water, (just enough to cover chicken) and cover
9. When it reaches a boil, stir in rice cakes, zucchini, ground cinnamon, remaining grated ginger, and salt to taste.
10. Cover. Lower heat and let simmer for half an hour or until zucchini is fully cooked
11. Remove from heat.
12. Top with red onion and cilantro
13. Enjoy!

*DISCLAIMER* By no means do I have marble countertop as shown in the first photo. The purpose of this blog is to show that quality home-cooked meals are accessible. Serving big flavor in a tiny space. Check out a glimpse of my reality below.

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