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Gochujang Chicken Recipe
My Korean Kitchen

Gochujang Chicken Recipe

Korean
5mactive·12mpassive·17mtotal

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Ingredients

Serves 2
Produce
  • 100 g sweet potato ((3.5 ounces), peeled and thinly sliced (0.5 cm – 1 cm / 0.2 - 0.4 inch thickness) (optional))
  • 2 tsp minced garlic
  • 2 tsp minced ginger
Proteins
  • 450 g boneless chicken thigh fillets ((1 pound))
Dairy & sauces
  • 2 tsp soy sauce
Pantry & spices
  • 1 Tbsp brown sugar
  • 1 Tbsp onion powder
  • 1 Tbsp rice wine ((mirin))
  • 100 g Korean rice cakes ((3.5 ounces), separated (optional))
  • A few sprinkles ground black pepper
Fats & oils
  • some cooking oil
Other
  • 1/2 Tbsp gochugaru ((Korean chili flakes))
  • 1/4 cup Sprite ((or 7 Up or other carbonated lemon-lime soda))
  • 3 Tbsp gochujang ((Korean chili paste))

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Steps

  1. Step 1

    Prepare the chicken according to your grill type and your preference. (For me, as I’m intending to grill as a whole, I just transferred the fillets out from the packaging into a large container.)

  2. Step 2

    Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the chicken. Mix evenly to coat the chicken with the sauce. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor.

  3. Step 3

    Grease the grill plate and preheat the bbq following your grill manual. Grill the chicken, covered for 5-7 minutes per side, or until the chicken is cooked through. (An inserted thermometer should read 165 degrees F / 74 C). If you have opted, grill some rice cakes and sweet potatoes. Be sure to coat them with some cooking oil before placing them on the grill.

  4. Step 4

    Serve. (Refer to my serving suggestions in the main post!)

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Source: My Korean Kitchen

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Sauté the aromatics

Heat 2 tbsp olive oil in a large pan over medium heat. Add diced onion and cook 3-4 minutes until translucent.

2 tbsp olive oil1 yellow onion, diced

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