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Guess what? I found this super tasty recipe on the internet, and I just had to try it. It’s called Gochujang Korean Chicken with Kimchi and Pickled Radish. After making it, I can’t keep this deliciousness to myself—I have to share it with you!

Imagine crispy chicken with a bit of spice, mixed with tangy kimchi and crunchy pickled radish. It’s like a flavor party! So, let’s make it together and enjoy a yummy Korean dish

Who is This Recipe For?

This recipe is perfect for those who crave adventurous and spicy dishes. If you’re a fan of Korean cuisine or looking to add some heat to your dinner routine, this Gochujang Korean Chicken is tailor-made for you. It’s also a fantastic choice for gatherings with friends or family who appreciate bold and vibrant flavors.

Why Gochujang Korean Chicken is Great

What sets this dish apart is the marriage of flavors that occurs in each bite. The sweet and spicy gochujang sauce clings to the tender chicken, while the kimchi and pickled radish add layers of complexity. It’s a dish that not only satisfies your taste buds but also takes your palate on a journey through the rich tapestry of Korean spices.

The nutrition benefits of Gochujang Korean Chicken with Kimchi

This Yummy dish isn’t just tasty; it’s a nutrition win! Packed with lean protein from the chicken, a boost of vitamins and probiotics from the kimchi, and a dose of fiber and antioxidants from the pickled radish. Gochujang, the star ingredient, adds a spicy kick and brings anti-inflammatory benefits. With this recipe, you’re not just enjoying flavors; you’re treating your body to a wholesome and balanced meal.

How to Make Gochujang Korean Chicken with Kimchi and Pickled Radish

Ingredients:

For the Gochujang Chicken:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons gochujang (Korean red pepper paste)
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
2 tablespoons vegetable oil (for cooking)

For the Kimchi and Pickled Radish:

1 cup kimchi, chopped
1 cup pickled radish, sliced

Instructions:

In a bowl, mix gochujang, soy sauce, honey, sesame oil, garlic, and ginger to create a marinade. Add chicken pieces and coat them evenly. Allow to marinate for at least 15 minutes.
Heat vegetable oil in a skillet over medium heat. Add marinated chicken and cook until golden brown and fully cooked, about 6-8 minutes.
In a separate pan, briefly sauté the chopped kimchi until it’s heated through.
Serve the Gochujang Korean Chicken over a bed of rice, accompanied by sautéed kimchi and slices of pickled radish.
Garnish with sesame seeds or chopped green onions for extra flavor.

Notes:

Spice Level: Adjust the Gochujang amount if you want it less spicy.
Extra Crunch: Try adding crushed peanuts or sesame seeds for an extra crunch.

FAQ

Can I use chicken breast instead of thighs?

Yes, you can! Just make sure not to overcook it to keep it juicy.

Can I make this without kimchi?

Of course! It will still taste great, but you’ll miss out on the tangy kick.

What can I substitute for pickled radish?

If you don’t have pickled radish, try using sliced cucumbers for a refreshing twist.

Is Gochujang very spicy?

It has a kick, but you can control the spice. Start with a little, taste, and add more if you like.

Can I make this a day ahead?

Absolutely! The flavors might even get better. Just reheat gently when you’re ready to eat.

Conclusion

Had fun cooking up the Gochujang Korean Chicken? Well, guess what? There are lots more tasty recipes waiting for you on my blog! They’re easy to make, super yummy and perfect for sharing with family and friends. don’t forget to follow my blog for more Korean Recipes.

Gochujang Korean Chicken with Kimchi and Pickled Radish

Recipe by Wasian CookeryCourse: Dinner, LunchCuisine: KoreanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Gochujang Korean Chicken with Kimchi and Pickled Radish is a journey into the heart of Korean flavors.

Ingredients

For the Gochujang Chicken:
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons gochujang (Korean red pepper paste)
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
2 tablespoons vegetable oil (for cooking)
For the Kimchi and Pickled Radish:
1 cup kimchi, chopped
1 cup pickled radish, sliced

Directions

In a bowl, mix gochujang, soy sauce, honey, sesame oil, garlic, and ginger to create a marinade. Add chicken pieces and coat them evenly. Allow to marinate for at least 15 minutes.
Heat vegetable oil in a skillet over medium heat. Add marinated chicken and cook until golden brown and fully cooked, about 6-8 minutes.
In a separate pan, briefly sauté the chopped kimchi until it’s heated through.
Serve the Gochujang Korean Chicken over a bed of rice, accompanied by sautéed kimchi and slices of pickled radish.
Garnish with sesame seeds or chopped green onions for extra flavor.

Notes

Extra Crunch: Try adding crushed peanuts or sesame seeds for an extra crunch.
Spice Level: Adjust the Gochujang amount if you want it less spicy.