Korean Gochujang Chicken has become a staple in my kitchen, bringing back fond memories of my first trip to Seoul. I remember the vibrant street food scene, the incredible aromas, and that first bite of perfectly glazed, spicy chicken. It was an explosion of sweet, savory, and fiery flavors that I knew I had to recreate at home. This particular Gochujang chicken recipe is my personal triumph, a dish I’ve perfected over many attempts to capture that authentic taste. It’s an easy Korean gochujang chicken recipe that truly delivers on flavor and makes my whole house smell amazing. Let’s get cooking!
Why You’ll Love This Korean Gochujang Chicken
I promise you’ll adore this Korean Gochujang Chicken for so many reasons. It’s truly a dish that brings joy to the table, and I’ve found it to be a consistent crowd-pleaser. Here’s why I think you’ll fall in love with it too:
- The flavor profile is simply irresistible: a perfect balance of sweet, savory, and that signature spicy kick that makes spicy Korean chicken so addictive.
- It’s surprisingly easy to prepare, mostly hands-off, allowing you more time to relax while dinner roasts.
- This recipe uses a whole chicken, making it a budget-friendly option for feeding your family without compromising on taste.
- You get a delicious, hearty meal that feels indulgent but can be part of a balanced diet when served with fresh vegetables.
- The vibrant marinade transforms a simple chicken into an exotic culinary experience, bringing restaurant-quality taste directly to your home.
- It’s a fantastic way to introduce your family to the exciting flavors of Korean cuisine, even if they’re new to spicy Korean chicken.
Ingredients for Korean Gochujang Chicken
Gathering your ingredients is the first step to creating this incredibly flavorful Korean Gochujang Chicken. I find that having everything prepped and ready makes the cooking process so much smoother. Here’s what you’ll need for this delicious dish:
- 1 whole Chicken (2-3 pounds) – I recommend a good quality whole chicken for roasting, as it yields the juiciest results.
- 1/4 cup Korean Gochujang Paste – This is the star! It’s what gives our Korean chili paste chicken its signature spicy, sweet, and savory depth.
- 2 tablespoons Neutral Vegetable Oil – For a smooth marinade that coats the chicken beautifully.
- 2 tablespoons Oyster Sauce – Adds an umami richness that balances the gochujang.
- 1.5 tablespoons Light Soy Sauce – Provides essential saltiness and depth.
- 1.5 tablespoons White Granulated Sugar – To balance the spice and help with caramelization.
- 1 tablespoon White Rice Vinegar – A touch of acidity brightens all the flavors.
- 1 tablespoon Mirin – Japanese sweet cooking wine, for a subtle sweetness and gloss.
- 1/2 tablespoon Sesame Oil – A small amount for that unmistakable nutty aroma.
- 3 cloves Garlic, grated – Freshly grated garlic is key for aromatic flavor.
- 1.5 inches Ginger, grated – Adds a zesty, warm spice that pairs perfectly with the gochujang.
- Sliced Spring Onions, for garnish – For a fresh, vibrant finish.
- Toasted White Sesame Seeds, for garnish – Adds texture and a nutty flavor.
How to Make Korean Gochujang Chicken
Making this incredible Korean Gochujang Chicken is a journey of flavor, and I’m excited to guide you through each step. The process is straightforward, but the results are truly spectacular. You’ll love how easily this transforms into a beautiful, flavorful meal.
- Step 1: First things first, in a large bowl, whisk together all the marinade ingredients until they are perfectly combined. I always ensure there are no lumps, creating a smooth, glossy sauce that’s bursting with aroma.
- Step 2: Now for the fun part! Thoroughly coat your chicken with this vibrant marinade. Don’t be shy; get your hands in there and really rub it into every nook and cranny. This ensures every bite of our Gochujang glazed chicken is packed with flavor.
- Step 3: Once coated, place the chicken in a dish, cover it, and let it marinate in the refrigerator for a minimum of 8 hours, or ideally, overnight (16 hours). This extended marination time is crucial for developing that deep, authentic taste.
- Step 4: After marinating, remove the chicken from the fridge and let it sit at room temperature for about 30 minutes. This helps the chicken cook more evenly. Meanwhile, preheat your oven to 356°F (180°C).
- Step 5: Place the marinated chicken in a sturdy roasting pan. I make sure to avoid pouring excess liquid into the pan, as we want the skin to crisp up, not steam. Roast it uncovered for 30 minutes, and you’ll already start to smell the delicious transformation.
- Step 6: After the initial 30 minutes, loosely cover the chicken with aluminum foil. Continue to roast for another hour, or until the juices run clear when you pierce the thickest part of the thigh with a knife. This ensures your Gochujang glazed chicken is cooked perfectly through.
- Step 7: Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes before carving. This resting period is vital, as it allows the juices to redistribute, ensuring every slice is succulent and tender.
- Step 8: For an extra crispy skin, which I highly recommend, you can broil the chicken for 1-2 minutes after brushing it with a tablespoon of boiled, reserved marinade. Keep a close eye on it during this step to prevent any burning.
Pro Tips for the Best Korean Gochujang Chicken
I’ve made this Korean Gochujang Chicken countless times, and I’ve picked up a few tricks along the way that guarantee a perfect result every single time. These expert tips will elevate your dish from good to absolutely phenomenal, ensuring a juicy and flavorful chicken that everyone will rave about.
- Always marinate for the full recommended time, or even longer if you can. The longer the chicken soaks in that incredible gochujang sauce, the deeper the flavor will be.
- Don’t overcrowd your roasting pan. Give the chicken plenty of space to allow for even cooking and crispy skin. If it’s too cramped, it will steam instead of roast.
- Use a meat thermometer! It’s your best friend in the kitchen to ensure the chicken is cooked safely to 165°F (75°C) without overcooking and drying out.
- Let the chicken rest after roasting. This step is crucial for juicy meat, allowing the internal juices to redistribute evenly throughout the bird.
What’s the secret to perfect Korean Gochujang Chicken?
The true secret lies in the long marination time and the quality of your gochujang. Allowing the chicken to soak up that vibrant flavor overnight ensures every bite is infused with the sweet, spicy goodness. This creates the best gochujang chicken marinade, deeply penetrating the meat.
Can I make Korean Gochujang Chicken ahead of time?
Absolutely! You can marinate the chicken for up to 24 hours in advance in the refrigerator. This is a fantastic meal prep strategy. Simply take it out about 30 minutes before you plan to roast it, letting it come to room temperature for even cooking.
How do I avoid common mistakes with Korean Gochujang Chicken?
One common mistake is pouring all the marinade into the roasting pan, which can steam the chicken instead of crisping the skin. Another is not resting the chicken, leading to dry meat. Also, avoid overcooking by using a meat thermometer for perfect juiciness.
Best Ways to Serve Korean Gochujang Chicken
Once your incredible Korean Gochujang Chicken is out of the oven and rested, the next step is enjoying it! I always think about how to make the meal complete, and there are a few ways I love to serve this flavorful dish. It’s versatile enough to fit many dining occasions, whether you’re looking for a quick weeknight meal or a more elaborate spread.
My absolute favorite way to serve this chicken is alongside a steaming bowl of fluffy white rice. The rice perfectly soaks up all those delicious juices and balances the rich, spicy flavors. Add a simple side of blanched or stir-fried greens, like bok choy or spinach, for a fresh contrast and a complete meal.
For a more traditional Korean experience, consider serving it with an assortment of banchan (small side dishes). Kimchi is a must, of course, but also try pickled radishes or a simple cucumber salad. These additions enhance the authentic taste and make it feel like a true feast of Korean chicken dishes.
Nutrition Facts for Korean Gochujang Chicken
I know many of you are curious about the nutritional breakdown of this delicious Korean Gochujang Chicken. While this recipe is packed with flavor, here’s an estimate of what you can expect per serving (based on 4 servings):
- Calories: 400 kcal
- Protein: 40 g
- Fat: 22 g
- Saturated Fat: 6 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Sugar: 5 g
- Sodium: 900 mg
Nutritional values are estimates and may vary based on specific ingredients used and preparation methods.
How to Store and Reheat Korean Gochujang Chicken
One of the best things about making a delicious meal like Korean Gochujang Chicken is the possibility of enjoying it again as leftovers! I always make sure to handle them properly to maintain both flavor and safety. Knowing how to store Gochujang chicken correctly ensures you can savor its deliciousness for days.
After your chicken has cooled completely, which usually takes about 30-60 minutes at room temperature, transfer any leftover pieces into an airtight container. You can keep it in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions in heavy-duty freezer bags or airtight containers for up to 3 months. This makes for a convenient meal prep option!
When you’re ready to enjoy it again, I recommend reheating the Korean Gochujang Chicken in the oven at 350°F (175°C) for about 20-25 minutes, or until it’s heated through. Covering it loosely with foil helps prevent it from drying out. You can also use a microwave for quicker reheating, but the oven will help retain that lovely texture.
Frequently Asked Questions About Korean Gochujang Chicken
What is Gochujang chicken?
Gochujang chicken is a popular Korean dish featuring chicken coated in a vibrant, spicy, and savory sauce made primarily from gochujang, a fermented chili paste. It’s known for its balance of heat, sweetness, and umami, often enjoyed roasted or fried. My recipe focuses on a delicious roasted whole chicken, creating a flavorful and juicy meal.
Can I adjust the spice level of this Korean Gochujang Chicken?
Absolutely! The beauty of making your own Korean Gochujang Chicken is that you can tailor it to your palate. If you prefer less heat, simply reduce the amount of gochujang paste in the marinade. For more spice, you can add a pinch of Korean chili flakes (gochugaru) or a bit more gochujang. Just remember to taste as you go!
What if I don’t have a whole chicken? Can I use other cuts?
Yes, you definitely can! While my recipe uses a whole chicken for roasting, this incredible Gochujang chicken recipe works wonderfully with other cuts. Chicken thighs, drumsticks, or even boneless breasts can be used. Just be sure to adjust the cooking time accordingly, as smaller pieces will cook faster. Marinating time should remain the same for maximum flavor.
What side dishes pair best with Korean Gochujang Chicken?
For a complete meal, I love serving my Korean Gochujang Chicken with fluffy white rice to soak up all the delicious sauce. Steamed or stir-fried vegetables like broccoli, bok choy, or green beans also make excellent companions. A simple, refreshing cucumber salad or some homemade kimchi would also be fantastic additions to balance the rich flavors.
Variations of Korean Gochujang Chicken You Can Try
While my roasted whole chicken recipe is a personal favorite, the versatility of Korean Gochujang Chicken means there are many exciting variations you can explore. I’ve experimented with several different approaches, and each one brings a unique twist to this beloved dish. Don’t be afraid to get creative in your kitchen!
For a quicker weeknight meal, consider making a healthy Korean gochujang chicken stir-fry. Simply cut boneless chicken into bite-sized pieces, marinate briefly, then stir-fry with your favorite vegetables like bell peppers, onions, and snap peas. This method cooks fast and is perfect for a lighter option.
If you’re a fan of crispy textures, try adapting this into a Korean fried chicken style. After marinating, coat chicken pieces in a light cornstarch dredge and double-fry until golden and crunchy, then toss with a reduced gochujang glaze. This creates a delightful contrast of textures.
Another delicious option is grilling. Marinate chicken thighs or breasts and grill them over medium heat until cooked through and beautifully charred. The smoky flavor from the grill adds an extra dimension to the spicy gochujang marinade, making it a fantastic summer BBQ dish.
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Korean Gochujang Chicken: 1 Awesome, Spicy Blast
- Total Time: 2 hours 5 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This easy Korean Gochujang Chicken recipe offers a delicious blend of sweet, spicy, and savory flavors, perfect for a satisfying dinner. The chicken is marinated in a vibrant gochujang sauce and roasted until juicy and tender. It’s a crowd-pleasing dish that brings the essence of Korean cuisine to your table.
Ingredients
- 1 whole Chicken (2–3 pounds)
- 1/4 cup Korean Gochujang Paste
- 2 tablespoons Neutral Vegetable Oil
- 2 tablespoons Oyster Sauce
- 1.5 tablespoons Light Soy Sauce
- 1.5 tablespoons White Granulated Sugar
- 1 tablespoon White Rice Vinegar
- 1 tablespoon Mirin
- 1/2 tablespoon Sesame Oil
- 3 cloves Garlic, grated
- 1.5 inches Ginger, grated
- Sliced Spring Onions, for garnish
- Toasted White Sesame Seeds, for garnish
Instructions
- In a large bowl, whisk together all marinade ingredients.
- Thoroughly coat the chicken with the marinade, ensuring it gets into every nook and cranny.
- Let the chicken marinate in the refrigerator for 8-16 hours.
- After marinating, remove the chicken and let it reach room temperature for about 30 minutes.
- Preheat your oven to 356°F (180°C).
- Place the chicken in a roasting pan and bake uncovered for 30 minutes.
- Cover the chicken with aluminum foil and continue to roast for another hour, or until the juices run clear when pierced with a knife.
- Once done, allow the chicken to rest for 15-20 minutes before carving.
- For an extra crispy skin, broil the chicken for 1-2 minutes after applying a tablespoon of the boiled marinade, watching closely to prevent burning.
Notes
- Serve with a sprinkle of toasted sesame seeds for added flavor and crunch.
- Marinade the chicken thoroughly by rubbing the marinade deep inside the chicken cavity for maximum flavor penetration.
- Avoid pouring excess marinade liquid into the roasting pan to prevent sogginess; reserve it as a glaze after boiling for safety.
- Don’t steam the chicken by positioning vegetables too close. Ensure they sit below the chicken to allow for crispy skin.
- Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Allow the chicken to rest post-roasting; this step locks in juices, ensuring succulent meat.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked Korean Gochujang Chicken in an airtight container or heavy-duty freezer bag for up to 3 months.
- Reheat leftovers in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
- Save the bones after carving to make a rich chicken stock.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 80 mg