Excite your tastebuds and have a party in your mouth with Sweet and Spicy Korean bbq sauce by Roy Choi for Williams Sonoma.
The tantalizing bursts of flavor starts sweet and expands to a mild heat. With flavors of sesame, garlic, and cilantro (to name a few) you won’t be able to get enough.
It’s easy but, slow. All you need is a whole cut chicken with bone in, a jar of sauce and chopped cilantro. Put 2 tbs. of olive oil in a Dutch oven to get the party started; brown the chicken a little on each side, add 3/4 jar of sauce and water almost covering the chicken. Simmer for one hour. The meat will fall off the bone! Remove the chicken and drizzle with the remaining sauce and sprinkle with chopped cilantro.Serve over rice or with veggies if your trying to cut carbs.
As per Roy Choi and the Williams Sonoma recipe, cauliflower steaks with A Pinch of LA! seasoning is a great accompaniment.
Slice the cauliflower into 3/4″ pieces, starting in the center by cutting in half. Lay the cauliflower on a baking sheet and drizzle with a generous amount of olive oil then sprinkle with an ample amount of rub. Bake at 350 for approximately 40 minutes and that’s it! Flavorful, succulent cauliflower that will keep you coming back for more.
You can’t get much simpler than a jar of sauce. And a baking sheet of cauliflower. Everyone I served this dish to raved about its combinations of flavors. I felt like a superstar thanks to Roy Choi and Williams Sonoma.