gochujang chicken recipe

Gochujang Chicken is a one-pot meal in which chicken is marinated with Korean spice paste, then cooked and served alongside pickled cucumber.

Gochujang Chicken (Korean Spicy Chicken)

chicken thighs (or breast halves)

olive oil (for cooking)

water (adjust to cooker requirement)

Soy Sauce

Gochujang (Korean chili paste)

Honey

Garlic Paste

Ginger Paste

rice Vinegar (or apple cider vinegar)

pear apple

salt (optional. Adjust to taste)

black pepper

onion (sliced thin)

English cucumbers

¼ white onion, thinly sliced

green onions, very thinly sliced

garlic paste (½ garlic clove grated on microplane)

salt

gochugaru (Korean hot pepper flakes) (or gochujang)

rice vinegar (or Apple Cider Vinegar)

sesame oil

sugar (adjust

white jasmine rice

water

Butter lettuce head for Lettuce Cups

If using an English cucumber, cut in half, lengthwise, and then cut diagonally into thin slices. If using Persian cucumbers, simply cut diagonally into thin slices. Slice onions and green onion, and grate half a garlic clove on a microplane.

Combine all the pickling ingredients listed under &#39;Spicy Cucumber Salad&#39; and toss the cucumbers and onions in it.  Refrigerate for 30 minutes. This time allows all the flavors to blend well.  Serve it cold! 

Oi Muchim (Spicy Cucumber Salad)

In a large mixing bowl, prepare marinade by mixing together everything listed under &quot;marinade&quot;. Add chicken and mix well. Refrigerate chicken for 30 minutes to an hour.

Heat oil in the Instant Pot on SAUTE mode. Add the chicken along with the marinade. Add very little water as the chicken and marinade would also release liquid while cooking.

Optional Step: If you want to cook pot-in-pot rice, place a trivet in the center of the pot, on top of the chicken. In an oven-safe bowl, combine rinsed rice, water, and salt. Place that on top of the trivet. 

Close the lid and set the vent to sealing position. Hit Cancel. Select Manual or Pressure Cook and set the timer for 6 minutes at high pressure.

When the cooking is done, wait for 10 minutes then manually release the pressure. When the pin drops, open the lid.

Transfer the chicken to a cutting board. Let it rest for 5 minutes, then slice thinly. If you want to thicken the sauce, turn on SAUTE and simmer for 2-3 minutes until it thickens to your liking. Add the sliced chicken back to the pot and stir to coat it with the sauce.

Serve with pickled cucumber over rice, or, lettuce cups for a low-carb option.

Gochujang Chicken

You can make this bulgogi in a stovetop as well.  Follow the steps above to marinate the chicken.  Heat a heavy bottom skillet on medium high heat and dump everything in.  Cover and cook for 10 minutes, remove lid and cook till chicken is tender and the sauce is thickened to your liking.

Stovetop Recipe

https://www.youtube.com/watch?v=ypIFcSCNuTA

Gochujang Chicken is a spicy, sweet, and tangy one-pot meal served with a quick pickled cucumber salad. 

Full Recipe: https://spicecravings.com/instant-pot-korean-spice-chicken

Make this Korean spicy chicken in the Instant Pot and serve it with jasmine rice following the pot-in-pot cooking method, or lettuce cups for a flavor-packed, low-carb meal.

#spicecravings #koreanchicken #gochujang #chickenandrice #chickenrice #onepotmeal #onepotmeals #asianfood #instantpotrecipes

Gochujang Chicken - Spicy Korean Chicken

A spicy takeout Korean-inspired chicken recipe. Chicken thighs are cut into bite- sized pieces then marinated in a gochujang sauce to create a saucy, spicy, sweet and juicy dinner ready in under 30 minutes.

chicken

gochujang paste

honey

brown sugar

tamari (swap soy sauce

garlic

ginger

avocado oil

green onions

sesame seeds

Cut chicken into bite size pieces and add in a large bowl.

In a small bowl, whisk together the gochujang paste, honey, brown sugar, tamari, garlic and ginger to create the marinade. Pour half of the mixture over the chicken in the bowl. If the marinade is too thick, it can be thinned out with a bit of water. Marinate for 15 minutes.

Heat the avocado oil in a skillet over medium heat. Add the marinated chicken and cook for about 8 minutes until fully cooked through.

Add chopped green onions with the other half of marinade sauce. Stir and cook for 1-2 minutes just until the onions soften a bit and the sauce bubbles and thickens.

Remove from the heat and serve over white rice with toasted sesame seeds if desired.

Great recipe! Ate it with rice and roasted veggies. Family said it was the best thing I ever made lol :) Thank you, adding it to my rotation!

SO good! I'd probably double the recipe so I could have leftovers. This was so delicious and turned out perfect. I also didn't have paste on hand but I had the gochujang sauce- I used about 3 Tbs of it and it worked great.

I’ve made this chicken dish almost a dozen times and it comes out delicious every time. My husband is not very adventurous when it comes to food and he requests this dish regularly. The recipe is so easy to follow and the end result looks exactly like the photograph. I love your site and recipes!

My second time making this recipe.  I loved serving it with a green salad, topped with a thinned peanut sauce.  So, everything is repeat for tonight. I strongly suggest marinating the chicken for a couple hours versus 15 minutes.  And, don’t skip the toasted sesame seeds!  Nice nutty flavor!  In a pinch, I have added  a tablespoon of sesame seed paste, tahini, in similar recipes…a staple in my kitchen for hummus.

Omg this gochujang chicken was so flavorful, it tasted even better than my favorite restaurant's version! Loved this dish!

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