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.
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.
Remove from bag and place in a baking dish.
Bake at 375 degrees for 20-25 minutes, or until chicken is cooked through.
Garnish with green onions and serve over rice. Enjoy!
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.