The Jar That Changed My Cooking
I found Gochujang at the back of the Asian aisle in my grocery store. The jar looked serious. Dark red, slightly ominous, labeled in Korean. I bought it on a dare to myself.
The first time I put it on chicken I understood immediately why Korean food tastes like nothing else. Spicy and sweet and fermented and deeply savory all at the same time. My family demolished dinner and my husband said it was the best chicken I had ever made. That jar is now a permanent resident in my refrigerator door.
What Gochujang Actually Is
Gochujang is a Korean fermented chili paste. It has been made in Korea for centuries from red chili peppers, glutinous rice, fermented soybeans, and salt. The fermentation process gives it a complexity that fresh or dried chilies simply do not have.
It is spicy but not just hot. It is sweet but not cloying. It is savory and deep and slightly funky in the best possible way. You can find it in the Asian section of most grocery stores. Once you have it, you will find reasons to use it constantly.
Fun fact: Gochujang has been part of Korean cooking since at least the 18th century. It is considered one of Korea’s most important condiments and is eaten at almost every meal in some form. It pairs with rice, noodles, meat, vegetables, and apparently everything I cook now.
Reserve Sauce for the End
Split the marinade into two portions before the chicken touches it. Half goes in the bag with the chicken. The other half gets set aside and brushed onto the chicken in the last few minutes of cooking.
That final layer of sauce caramelizes on the surface and creates a sticky, lacquered glaze. It is the difference between chicken that tastes good and chicken that looks incredible and tastes even better.
(Hard-learned tip: Never use marinade that touched raw chicken as a finishing sauce. Always reserve a separate portion before the chicken goes in. Food safety and great flavor in one move.)
Let’s Make Spicy Korean Gochujang Chicken
- 4 chicken breasts
- ½ cup Gochujang paste
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp ginger
- 1 tbsp rice vinegar
- Sesame seeds, green onions, and rice to serve
Step 1: Whisk Gochujang, honey, soy sauce, sesame oil, garlic, ginger, and rice vinegar in a bowl.
Step 2: Pour half the sauce into a separate bowl. Set aside for finishing.
Step 3: Add chicken to the remaining marinade. Coat thoroughly. Marinate at least 30 minutes, up to overnight.
Step 4: Grill over medium heat or bake at 400°F for 6 to 8 minutes per side.
Step 5: In the last 3 minutes, brush generously with the reserved sauce. Let it caramelize.
Step 6: Rest 5 minutes. Slice and serve over rice with sesame seeds and green onions.
Total time: 30 minutes plus marinating — Serves: 4
When Things Go Sideways
Glaze burning before chicken is done? Heat is too high. Move to a cooler zone and finish there.
Not spicy enough? Add more Gochujang. It is very controllable. Start with what the recipe says and adjust next time.
Too spicy? Add more honey to the reserved sauce before brushing. The sweetness calms the heat significantly.
Quick Questions
Can I use chicken thighs? Yes and they are even better. More fat means more flavor and a better glaze.
Can I marinate overnight? Yes. Longer marinating means deeper flavor all the way through.
What else can I use Gochujang in? Everything. Noodles, stir fries, dipping sauces, sandwiches. Once it is in your fridge it is in your life.
From My Kitchen to Yours
This chicken is what happens when you stop being intimidated by unfamiliar ingredients and just try them. One jar of Gochujang and dinner changes completely. Go find it. You will not be sorry.
Tag Savory Discovery on Pinterest with your chicken. I want to see that glaze. Happy cooking! —Elowen Thorn
Spicy Korean Gochujang Chicken
Ingredients
Instructions
- Mix gochujang, honey, soy, sesame oil, garlic, ginger and rice vinegar.
- Marinate chicken in half the sauce 30 minutes minimum.
- Grill or bake at 400°F 6-8 minutes per side.
- Brush with remaining sauce in last 3 minutes.
- Rest 5 minutes. Slice and serve over rice with sesame seeds and green onions.
Notes
- Gochujang is the secret weapon of Korean cooking — find it in the Asian section of any supermarket. It’s spicy, fermented and complex in a way no other ingredient can replicate.