Korean Gochujang Chicken
Spice up your weekday dinner routine with this scrumptious Korean Gochujang Chicken recipe! An easy-to-make dish, the tender, juicy chicken is coated in a mouth-watering blend of Korean red chili paste, soy sauce, and more. Whether you're a fan of Korean food or just looking for new chicken recipes, this recipe is sure to impress!
Servings: 6 people
Calories: 2393kcal
Equipment
- Knife and chopping board Substitute: grater
- Dutch oven Substitute: Baking tray
Ingredients
- 1 whole chicken 2-3 pounds. Cooking time will vary with the size of the chicken ! You can use other chicken parts as well. The cooking time will change though (See substitutes below on how to use chicken thighs instead.)
Marinade
- ¼ Cup Korean Gochujang Paste
- ¼ Cup Neutral Vegetable Oil Can substitute with olive oil.
- 2 Tablespoons Light Soy Sauce Substitute: fish sauce.
- 1 Tablespoons White Granulated Sugar Substitute: honey
- 1 Tablespoon White Rice Vinegar Do not substitute with lemon juice- it doesn't taste as good! (I've tried.) Use white wine vinegar or apple cider vinegar instead.
- 1 Tablespoon Mirin Substitute: the same amount of sake or soju but increase the sugar used to 2 tablespoons.
- ½ Tablespoon Sesame Oil
- 3 cloves garlic peeled and grated
- 1½ inch ginger grated. Substitute: ½-1 teaspoon ginger powder but it won't have the same zing.
Garnish
- Sliced spring onions
- ½ Tablespoon White sesame seeds Lightly toasted
Instructions
Marinating
- Whisk the marinade ingredients till well-mixed.
- Coat the chicken well and marinade for at least 1 hour but no more than 8 hours/ overnight (or the chicken flesh will break down due to the acid in the sauce.)Tip: Make sure to rub the inside of the chicken cavity too even if not stuffing it! See above for stuffing suggestions.
Roasting
- Remove the chicken from the fridge around 30 minutes before baking (or long enough for it to come to room temperature.)
- Pre-heat the oven at 356F/ 180C /160C fan.
- Bake for 30 minutes then cover with aluminium foil, and roast for another 1 hour or till the juices run clear when a knife is inserted into the thickest part.
- Rest the cooked whole chicken for 15-20 minutes before carving.
- Optional: Boil the marinade over medium-high heat for several minutes to kill any bacteria. You can use it as a spicy glaze or salad dressing.To get crispier chicken skin, broil the chicken for 1-2 minutes after applying extra boiled-down marinade. (Make sure not to leave it in for too long as the sauce has a lot of oil which could catch fire!)
- Optional for a well-balanced meal and to maximise the baking: you can place vegetables under the chicken to roast at the same time. The chicken juices will drip onto the vegetables and make it more flavourful! Do not put the vegetables next to or above the chicken as they will release water and steam the chicken. You won't get a nice crisp skin!
Notes
Storage: keep in an airtight container for 2-3 days in the chiller. Can be frozen for longer storage! Don't forget to save the bones for stock!
To make spicier: If you like spicy food, use more Korean red pepper paste or add gochugaru (Korean chili flakes) in the gochujang marinade.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
Nutrition
Calories: 2393kcal | Carbohydrates: 46g | Protein: 149g | Fat: 179g | Saturated Fat: 42g | Polyunsaturated Fat: 60g | Monounsaturated Fat: 64g | Trans Fat: 1g | Cholesterol: 571mg | Sodium: 2692mg | Potassium: 1868mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1203IU | Vitamin C: 26mg | Calcium: 163mg | Iron: 9mg