Recipes › Revolcoreanas
Revolcoreanas
Avila's revolconas potatoes under gochujang-glazed Korean chicken. A Castilian-Korean crossover that works surprisingly well.
- Heat:
3/5 - Time:
- 50 min
- Servings:
- 4 people
- Category:
- Main
Ingredients
- 600 g potatoes
- Sweet paprika and hot paprika (or cayenne)
- 4 cloves of garlic and olive oil
- 400 g chicken in chunks
- 2 tbsp gochujang (or sriracha with a little miso)
- Soy sauce, ginger and a little honey
- Crispy bacon or cod cracklings
Steps
- Boil the potatoes until tender and mash them into a rustic puree, with chunks.
- Brown slices of garlic in oil, take it off the heat and add sweet paprika and a touch of hot.
- Mix that paprika oil with the potatoes: there you have the revolconas.
- Saute the chicken until browned on the outside.
- Glaze it with a sauce of gochujang, soy, grated ginger and a little honey, stirring until it shines (Maangchi style).
- Serve the chicken over the bed of revolconas.
- Crown with crumbled crispy bacon or cod cracklings for the crunchy contrast.