For the best flavour, use an authentic Korean gochujang paste from the world foods aisle or an Asian supermarket. These have a deeper umami flavour and a gentler sweetness than Western-style chilli pastes. Heat levels can vary by brand, so start with less if you’re unsure and adjust to taste.

Chicken thighs can be used instead of chicken breasts for a juicier result. Use skinless, boneless thighs and increase the cooking time by a couple of minutes per side.

Tamari or low-sodium soy sauce can be used in place of light soy sauce, making the dish gluten-free if needed.

Maple syrup or light brown sugar can replace the honey for a slightly different sweetness.

Apple cider vinegar or white wine vinegar work well instead of rice vinegar.

If you don’t have fresh ginger, use ½ teaspoon ginger granules in place of the fresh purée.

For the mash, semi-skimmed milk can be swapped for unsweetened almond or oat milk, warmed before mashing. Regular butter or olive oil can be used instead of lighter butter spread if preferred.

Chives can be replaced with spring onions or parsley for a similar fresh finish.

Tenderstem broccoli can be swapped for green beans, asparagus, or sugarsnap peas. Lemon juice can be replaced with lime juice or rice vinegar for acidity.