For some time now, gochujang has been one of my favorite condiments. There is something about it, whether that combination of sweet, spicy, or savory, but whatever it is gochujang has got it going on. I have used gochujang in a couple of different recipes including Korean style zucchini as well as some Korean style quick pickles, both of which were delicious, but not it was time to try to incorporate the gochujang into a chicken marinade and see how it would turn out. Actually, I knew how it was going to turn out, and I was right, it turned out pretty awesome.
Korean Gochujang Marinated Chicken Recipe
Let’s get started.
8 chicken thighs, fat trimmed
2 cloves of garlic, minced
2 heaping tablespoon of gochujang paste
1/4 cup of soy sauce
1 dash of fish sauce
pinch of salt
1 tsp cracked black pepper
3 tbsp water
cooked rice, optional
sliced scallions, optional
Start by making your marinade. Combine everything but the chicken, rice, and scallions in a mixing bowl. Whisk until everything is smooth.
Add the chicken thighs to a large plastic sealable bag, and pour in the marinade. Seal, and place into the refrigerator overnight.
The following day, about an hour before you are ready to begin cooking, remove the chicken from the refrigerator and let it sit on the counter to take off the chill.
Strain the marinade, reserving it into a bowl. Pat the chicken dry and place on a wired rimmed baking sheet.
Preheat your oven to 375 degrees.
Add the chicken thighs, skin side down to the baking sheet.
Place into the oven and cook for about 25 minutes. Remove, then flip the chicken so it is skin side up, and cook an additional 10 minutes or so, or until the skin is nice and crispy.
During this time, add the reserved marinade to a sauce pan. Cook on medium heat until the sauce has reduced. This will act as your glaze with the chicken is ready.
Now it is time to serve.
Remove the chicken from the oven, and carefully add them to a large serving dish. With a co...