Korean Gochujang Chicken
User Reviews
5
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Prep Time
10 hrs
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Cook Time
1 hr 30 mins
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Marinating
1 hr
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Servings
6 people
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Calories
365 kcal
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Course
Main Course
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Cuisine
Korean
Korean Gochujang Chicken
Description
The recipe involves marinating a whole chicken in a well-balanced Korean sauce combining gochujang paste with ingredients like soy sauce, oyster sauce, sesame oil, garlic, and ginger, plus a touch of sugar and rice vinegar to balance heat and acidity. Marinating overnight ensures deep flavor penetration. The chicken is roasted at moderate temperature first uncovered, then covered with foil until cooked through and juicy, with clear juices indicating doneness.
The final dish presents a combination of spicy, sweet, and umami flavors characteristic of Korean cuisine. The garnish of toasted white sesame seeds and fresh spring onions adds a nutty crunch and brightness. This chicken can be enjoyed as a main dish alongside rice or vegetables.
Marinating the chicken cavity as well enhances flavor throughout. Leftovers can be stored refrigerated for 2-3 days or frozen for longer. The marinade can optionally be boiled and used as a glaze or dressing, but caution is advised in handling raw marinade liquids.
Ingredients
- 1 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, whole
Marinade
- ¼ Cup gochujang paste 4 Tablespoons, Korean
- 2 Tablespoons vegetable oil I used sunflower oil but you can substitute with olive oil, neutral
- 2 Tablespoons oyster sauce
- 1.5 Tablespoons soy sauce Substitute: fish sauce, light
- 1.5 Tablespoons granulated sugar Substitute: honey, white
- 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- 2.5 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
- spring onions sliced
- ½ Tablespoon sesame seeds Lightly toasted, white
Instructions
Marinating
- Whisk the marinade ingredients till well-mixed.
- Coat the chicken well and marinade for 8-16 hours/ overnight (but not longer 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.Note: there will be a lot of liquid in the container you marinated the chicken in. I don't recommend pouring all the liquid into the Dutch Oven as it won't thicken. 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.
- Rest the cooked whole chicken for 15-20 minutes before carving.
- Optional: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
- Marinate the chicken cavity for better flavor throughout the bird.
- Store leftovers in an airtight container in the refrigerator for 2-3 days; freeze for longer storage.
- Use leftover bones to make a flavorful stock.
- To increase spiciness, add more gochujang paste or Korean chili flakes (gochugaru) to the marinade.
- If using chicken parts instead of a whole bird, adjust the cooking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 25g | 50% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 95mg | 32% |
| Sodium | 529mg | 22% |
| Potassium | 311mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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