Korean Gochujang Chicken Recipe.

Andrea Riddle
28 Feb, 2023

Korean Gochujang Chicken is a beloved dish that embodies the rich, bold flavors of Korean cooking. This dish is a delightful combination of tender chicken pieces marinated in a savory and spicy sauce made with Gochujang, a traditional Korean red chili paste.

The Essence of Korean Gochujang Chicken:

At its core, Korean Gochujang Chicken is about balance, balancing the spicy kick of Gochujang with the sweetness of brown sugar, the tanginess of rice vinegar, and the umami depth from soy sauce. The marinade, which includes ingredients like garlic, ginger, and sesame oil, infuses the chicken with layers of complex flavors that are both comforting and exciting.

Cooking Technique:

The chicken is first marinated to absorb all the rich flavors. It’s then seared in a hot skillet to achieve a caramelized exterior while maintaining a juicy interior. Adding vegetables like carrots, scallions, and baby corn not only enhances the dish with vibrant colors and textures but also complements the chicken perfectly. The reserved marinade is poured in towards the end, bringing everything together into a flavorful sauce.

Serving:

Korean Gochujang Chicken is typically served over a bed of fluffy white rice, which soaks up the delicious sauce and rounds out the meal. It’s a dish that brings warmth and satisfaction to any dining experience.

In essence, Korean Gochujang Chicken is a testament to the harmonious blend of flavors that define Korean cuisine, offering a taste of tradition with every bite.

First Time I Made Korean Gochujang Chicken


I still remember the first time I prepared Korean Gochujang Chicken it was a culinary adventure that truly captured my passion for Korean cuisine. I was eager to showcase the depth of flavors that make our food so unique and beloved.

I started by carefully preparing the marinade, blending the Gochujang paste with soy sauce, brown sugar, and other ingredients. The aroma of the sesame oil and grated garlic instantly transported me to a bustling Korean kitchen. I marinated the chicken pieces, allowing them to soak up all those wonderful flavors.

When it came time to cook, I heated the skillet, savoring the sizzle as I added the marinated chicken. The caramelization that happened as the chicken seared was a sight to behold, creating a beautiful, flavorful crust. Adding the vegetables crisp carrots, vibrant scallions, and sweet baby corn brought a delightful freshness to the dish.

As the sauce bubbled and thickened, filling the kitchen with a mouthwatering fragrance, I couldn’t help but feel a deep sense of satisfaction. Serving the Gochujang Chicken over rice, the dish was not only a feast for the taste buds but also a warm, comforting experience that I knew would resonate with anyone who tried it.

That first experience with Korean Gochujang Chicken was more than just cooking; it was a celebration of the rich culinary heritage that Korean cuisine offers, and it has since become a cherished recipe that I love sharing with others.

Why You’ll Love This Korean Gochujang Chicken


I can confidently say that this Korean Gochujang Chicken recipe is one that will captivate your taste buds and warm your soul.

Bold Flavors: The Gochujang paste is the star of this dish, bringing a unique blend of heat and umami that’s both spicy and savory. Paired with the rich notes of soy sauce, brown sugar, and sesame oil, this recipe delivers a depth of flavor that’s simply irresistible.

Perfect Balance: This dish masterfully balances spicy, sweet, and tangy elements. The brown sugar and ketchup add a hint of sweetness that complements the heat from the Gochujang, while the rice vinegar and lime juice provide a refreshing tang.

Comforting and Satisfying: The combination of tender chicken pieces with crisp vegetables like carrots, scallions, and baby corn, all enveloped in a savory sauce, creates a comforting meal that’s both hearty and satisfying. Served over fluffy white rice, it’s a complete and fulfilling dish.

Quick and Easy: Despite its complex flavors, this recipe is straightforward and easy to prepare. The steps are simple, and the cooking time is manageable, making it perfect for a weeknight dinner or a special weekend meal.

Versatile and Adaptable: Whether you prefer a spicier kick or a milder taste, you can adjust the level of Gochujang to suit your preferences. The recipe also works well with various vegetables, so feel free to experiment with what you have on hand.

This Korean Gochujang Chicken recipe is not just a meal; it’s an experience that brings a taste of Korea to your table. Its delightful blend of flavors and comforting nature make it a dish that you’ll return to time and time again.

Key Ingredients



Rice: For serving.
Carrot, Scallions, Baby Corn: Vegetables for texture and flavor.
Soy Sauce, Gochujang, Brown Sugar, Ginger, Sesame Oil, Garlic, Lemon, Ketchup, Rice Vinegar: Ingredients for the marinade and sauce, providing a balance of spicy, savory, sweet, and tangy flavors.
Chicken: The main protein in the dish.

Korean Gochujang Chicken

Korean Gochujang Chicken is a beloved dish that embodies the rich, bold flavors of Korean cooking. This dish is a delightful combination of tender chicken pieces marinated in a savory and spicy sauce made with Gochujang, a traditional Korean red chili paste.

5 from 3 votes
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Servings2

INGREDIENTS

  • Chicken:

    • 2 ⅕ pounds chicken breast fillets, cut into bite-sized pieces
    Marinade & Sauce:

    • 1 cup low sodium soy sauce
    • 4 tablespoons Gochujang paste (adjust according to desired spice level)
    • 6 tablespoons brown sugar
    • 4 tablespoons toasted sesame oil
    • 2 teaspoons rice vinegar
    • 2 teaspoons lime juice
    • 6 tablespoons ketchup
    • 8 garlic cloves, grated
    • 2 tablespoons freshly grated ginger
    Vegetables & Garnishes:

    • 8 scallions, chopped
    • 2 large carrots, sliced
    • 7 ounces baby corn
For Cooking:
  • 4 tablespoons vegetable oil
To Serve:
  • 2 cups white rice

INSTRUCTIONS
  1. Prepare the Chicken: Cut the chicken fillets into bite-sized pieces. In a bowl, combine with soy sauce, Gochujang paste, brown sugar, sesame oil, rice vinegar, lime juice, ketchup, garlic, and ginger. Massage the mixture into the chicken. Set aside to marinate.
  2. Prepare the Vegetables: Meanwhile, chop the scallions, peel and slice the carrot, and cut the baby corn into bite-sized pieces.
  3. Cook the Rice: Boil the rice according to package directions in salted water. Set aside.
  4. Cook the Chicken: Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken (without the marinade) to the skillet. Set the excess marinade aside. Cooking the chicken without the marinade first helps in achieving a seared texture rather than steaming.
  5. Cook the chicken undisturbed for about 1 minute. Then, stir and cook until the chicken is caramelized and fully cooked.
  6. Add Vegetables: Add the carrot and baby corn to the skillet. Cook for 2 minutes.
  7. Pour in the reserved marinade. Bring to a boil and cook for at least 5 minutes over medium heat to ensure any harmful bacteria are destroyed.
  8. Finish and Serve: Stir in the scallions. Serve the chicken and vegetables over the cooked rice. Enjoy!

Tried this recipe?Let me know how it was!
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