Gochujang Chicken

My sister went to Korea recently.  To do math.  Go figure.  She travels the world to do math.  In that respect we are polar opposites…I avoid math at all costs.  But I do like to travel.  And she’s super fun to hang out with.  If it wasn’t for the math.  Once I convinced her to go to NYC with me to eat at Per Se.  I won’t say how much we spent, but it was amazing!  And totally worth it. Anyways, back to Korea.  She brought me some Korean hot pepper paste.  Gochujang.  And of course, I had to find something to do with it.  I had seen a recipe for gochujang chicken on a website that looked good, but I didn’t really have all the ingredients, so I kind of made my own based on this recipe: http://www.food.com/recipe/gochujang-chicken-480433

It turned out really good and not really spicy, which was a benefit since I usually cook so that the kids will eat it.  I think it also helped that I added some honey, so it make it kind of sweet and spicy.

Start by making the marinade.  In a medium bowl, add gochujang, soy sauce, mirin (cooking wine), brown sugar, honey, sesame oil, garlic, crushed red pepper flakes, and ginger.

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Place chicken thighs and sliced onion in a gallon sized zip lock bag.  Add marinade.  Let stand for 6 or more hours in the refrigerator.

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Remove from bag and place in a baking dish.

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Bake at 375 degrees for 20-25 minutes, or until chicken is cooked through.

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Garnish with green onions and serve over rice.  Enjoy!

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Recipe:
2 lbs boneless, skinless chicken thighs
1 medium red onion, sliced
2 Tablespoons gochujang (Korean chili paste)
2 Tablespoons soy sauce
2 Tablespoons mirin (cooking wine)
2 Tablespoons brown sugar
2 Tablespoons honey
1 Tablespoon sesame oil
4 cloves garlic, minced
1/4 teaspoon crushed red pepper (more if you like more heat)
1 Tablespoon grated fresh ginger
green onions for garnish

Mix the ingredients for the marinade in a medium bowl: gochujang, soy sauce, mirin, brown sugar, honey, sesame oil, garlic, crushed red pepper, and ginger.  Place the chicken and onions in a gallon zip-lock bag.  Pour the marinade over the chicken and onions.  Let sit for 6 or more hours in the refrigerator.  Remove from bag and place chicken and marinade in a glass baking dish. Bake at 375 degrees for 20-25 minutes, until chicken is cooked through.  Garnish with green onions and serve over rice.

Enjoy!

Caroline