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    Homepage » Recipes

    Gochujang Sweet Spicy Korean Chicken

    Published: Jun 13, 2016 · Modified: May 18, 2020 This post may contain affiliate links · This blog generates income via ads · 14 Comments

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    Jump to Recipe Print Recipe

    This Korean chicken recipe is very flavorful and easy to make.  You may have heard Gochujang (“chili paste” in Korean) , which has a perfect balance of sweetness and saltiness.

    The chicken and sauces taste great with many different options, I often opt for long grain rice as it soaks up the flavor, is filling and gives added texture, too.

    Braised Korean Chicken with Gochujang

    gochujang-korean-chicken-recipe

    I braised this chicken using a dutch oven. You can also cook this recipe using your crock pot or slow cooker.

    Korean food is becoming one of my favorites and much of that is due to the peppers and spices that they have perfected over the generations.  It goes far beyond kimchi, too!

    The Asian market closest to us has so many varieties of Korean sauces and paste, I keep trying new ones, some sound similar like red pepper paste and red chili paste, but the tastes are different and wonderful.

    fermented-red-pepper-paste-gochujang

    Gochujang

    Find Gochujang or Korean Hot Pepper Paste at any Korean or Asian markets or online.  This fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt (rich in flavor and color)

    gochujang-korean-chicken-recipe

    How to Make Gochujang Chicken:

    1. Make the Sweet and Spicy Gochujang Sauce

    In a medium bowl, mix onion, garlic, ginger, gochujang, soy sauce, agave nectar or honey, rice vinegar, sesame oil, and black pepper. Stir until combined.

    fermented-red-pepper-paste-gochujang

    2. Brown the Chicken

    Browning or searing makes your chicken looks attractively golden brown. It speeds up the cooking time and locks in moisture.
    This process should take about 5 minutes.

    3. Braise the Chicken

    Add sauce and broth into the pot. Cook the chicken until tender for about 40-50 minutes on low-medium heat.

    5 from 1 vote

    Gochujang Sweet Spicy Korean Chicken

    Posh Journal
    Easy sweet and spicy Gojuchang chicken.
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 40 mins
    Total Time 1 hr 10 mins
    Course Main
    Cuisine Asian, Korean
    Servings 6
    Calories 668 kcal

    Ingredients
     

    • 3 pounds of mixed chicken thighs and chicken legs or about 8 chicken drumsticks
    • 1 teaspoon salt
    • 4 tablespoon unsalted butter
    • 2 tablespoon vegetable oil
    • 2 cups low-sodium chicken broth or more if needed

    Gojuchang Sauce:

    • 1 medium onion, (chopped)
    • 8 cloves garlic, (finely grated)
    • 2- inch piece ginger, (peeled, finely grated)
    • ¼ cup gochujang
    • ¼ cup soy sauce
    • ½-1 tablespoon agave nectar, (depending on your liking) (equal to 2 tablespoon of sugar or honey)
    • 1 tablespoon rice vinegar
    • 1 tablespoon toasted sesame oil
    • 1 teaspoon freshly ground black pepper, add more to your liking

    Instructions
     

    • Mix all of the Gojuchang sauce ingredients in a bowl. Set aside.
    • Season chicken with 1 teaspoon salt. Heat butter and vegetable oil in a medium dutch oven or pot. Cook chicken until lightly browned for about 5 minutes.
    • Add the Gojuchang sauce and cook for about 3 minutes. Add broth and bring to a boil. Reduce the heat and cover pot. Cook until chicken is tender for about 40-50 minutes.

    Nutrition

    Calories: 668kcalCarbohydrates: 10gProtein: 46gFat: 49gSaturated Fat: 19gTrans Fat: 1gCholesterol: 190mgSodium: 1115mgPotassium: 618mgFiber: 1gSugar: 3gVitamin A: 576IUVitamin C: 8mgCalcium: 48mgIron: 3mg
    Keyword Gojuchang Chicken, Korean Chicken Wings, Sweet and Spicy Korean Chicken
    Tried this recipe?Let us know how it was!

    GOCHUJANG-SWEET-SPICY-KOREAN-CHICKEN-RECIPE

    Recipe adapted from BonAppetit

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    Comments

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    1. Ilona @ Ilona's Passion

      June 13, 2016 at 7:32 pm

      This is great dinner idea! I don't usually eat korean food but I would love to make it at home someday:)

      Reply
      • poshjournaladmin

        June 13, 2016 at 10:58 pm

        hope you'll enjoy this recipe

    2. Ludmilla

      June 13, 2016 at 7:42 pm

      This plate looks gorgeous!! I've never hard this chicken before.. I am so curious regarding the flavors!! Looks amazing!

      Reply
      • poshjournaladmin

        June 13, 2016 at 10:59 pm

        Pretty similar to BBQ, mildly spicy

    3. Amanda Mason

      June 13, 2016 at 8:08 pm

      This looks so amazing....mouthwatering! And yes, I want to eat this chicken on a bed of rice!! Beautiful pictures that are mouthwatering! You mastered it! Great work!

      Reply
      • poshjournaladmin

        June 13, 2016 at 11:01 pm

        Thanks Amanda. I always enjoy eating chicken with rice

    4. Elizabeth @ SugarHero.com

      June 13, 2016 at 8:37 pm

      Wow, these pictures are literally making my mouth water! Time for me to go shopping for ingredients! 🙂

      Reply
      • poshjournaladmin

        June 13, 2016 at 11:03 pm

        Thanks Elizabeth!

    5. Brian Jones

      June 13, 2016 at 10:14 pm

      Stuff like this should not be allowed to appear in my timeline before breakfast, what a delicious looking dish. Another korean dish for me to add to my list to play around with, I have been searching for Gochujang for a few months now and am really struggling out here in central Europe 🙁

      Reply
      • poshjournaladmin

        June 13, 2016 at 11:02 pm

        Thank you Brian. Maybe you can order it online? Hope you'll find it soon

    6. Yana

      September 12, 2016 at 7:06 pm

      Made this last night. I thought 3 cups of stock was too much. Sauce didn't thicken up I even out in a slurry

      Reply
      • Rika

        September 12, 2016 at 7:45 pm

        I am sorry to hear the sauce didn't thicken for you! I cooked the recipe using my small enamel dutch oven (Staub brand) and kept simmering until the sauce thinned out so the timing seemed right on that one.... however I do have a La Creuset and it seems to take longer with that one, so I will adjust my recipe to start with less liquid and add more if needed. Thanks so much for the feedback, I really do appreciate it.

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