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
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.
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)
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.
2. Brown the Chicken
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.
📖 Recipe
Gochujang Sweet Spicy Korean Chicken
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
- 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
Method
- 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
Tried this recipe?
Let us know how it was!
Recipe adapted from BonAppetit
Ilona @ Ilona's Passion says
This is great dinner idea! I don't usually eat korean food but I would love to make it at home someday:)
poshjournaladmin says
hope you'll enjoy this recipe
Ludmilla says
This plate looks gorgeous!! I've never hard this chicken before.. I am so curious regarding the flavors!! Looks amazing!
poshjournaladmin says
Pretty similar to BBQ, mildly spicy
Amanda Mason says
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!
poshjournaladmin says
Thanks Amanda. I always enjoy eating chicken with rice
Elizabeth @ SugarHero.com says
Wow, these pictures are literally making my mouth water! Time for me to go shopping for ingredients! 🙂
poshjournaladmin says
Thanks Elizabeth!
Brian Jones says
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 🙁
poshjournaladmin says
Thank you Brian. Maybe you can order it online? Hope you'll find it soon
Yana says
Made this last night. I thought 3 cups of stock was too much. Sauce didn't thicken up I even out in a slurry
Rika says
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.