Best 7 Braised Chicken With Gochujang Recipes

Embark on a culinary journey to tantalize your taste buds with a symphony of flavors. Braised Chicken with Gochujang, a Korean-inspired dish, takes center stage as the main attraction. This delectable creation boasts tender chicken pieces enveloped in a luscious sauce, an enticing blend of gochujang, a fermented chili paste, and a chorus of aromatic spices. The result is a dish that dances on your palate, offering a delightful balance of sweet, savory, and a hint of heat.

Complementing this main course are a trio of equally enticing recipes. First, transport yourself to the vibrant streets of Seoul with the Spicy Korean Cucumber Salad, a refreshing and piquant side dish that adds a touch of zest to your meal. Next, savor the comforting warmth of the Steamed Eggplant with Garlic Sauce, where silky eggplants bask in a fragrant garlic sauce, creating a harmonious union of flavors and textures. And to crown your culinary adventure, indulge in the sweet and tangy Pineapple Upside-Down Cake, a classic dessert with a delightful twist of pineapple and cherries.

These recipes, presented with step-by-step instructions and measured ingredients, promise a culinary expedition that will leave you craving more. So, gather your ingredients, prepare your taste buds, and embark on this delectable journey with Braised Chicken with Gochujang and its accompanying side dishes and dessert.

Here are our top 7 tried and tested recipes!

GOCHUJANG CHICKEN RECIPE

Gochujang Chicken Recipe image

Delicious and flavorful spicy grilled gochujang chicken recipe

Provided by Sue

Categories Main

Time 17m

Number Of Ingredients 14

Ingredients

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

Steps:

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

Nutrition Facts : Calories 818 kcal, Carbohydrate 64 g, Protein 93 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 428 mg, Sodium 1218 mg, Fiber 6 g, Sugar 27 g, ServingSize 1 serving

SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE

Spicy Korean Fried Chicken with Gochujang Sauce image

It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. The gochujang sauce is a hot, honey, spicy mix...and well, it's just fabulous. You'll have the family completely raving!

Provided by Diana71

Categories World Cuisine Recipes Asian Korean

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

⅓ cup milk
1 egg
1 pound chicken breast tenderloins
¼ cup all-purpose flour
¼ cup potato starch
½ teaspoon salt
¼ teaspoon ground black pepper
vegetable oil for frying
¼ cup honey
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon Worcestershire sauce
2 teaspoons red pepper flakes
1 teaspoon ground ginger

Steps:

Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 52.4 g, Cholesterol 111.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 2 g, Sodium 938.2 mg, Sugar 34.1 g

COCONUT-GOCHUJANG GLAZED CHICKEN WITH BROCCOLI

Coconut-Gochujang Glazed Chicken With Broccoli image

Gochujang, a staple of Korean cooking, is a fermented red chile paste made from spicy Korean chile peppers and glutinous rice. Here, it's combined with coconut milk, which mellows the spicy gochujang into a creamy sauce. Fresh ginger is the key ingredient, infusing the sauce with brightness and spice that balance the rich coconut. This recipe calls for broccoli as the vegetable accompaniment, but cauliflower or brussels sprouts would also work. The sauce can be made in larger batches and used on grilled pork ribs, chicken wings or even pan-fried tofu.

Provided by Kay Chun

Categories dinner, quick, weeknight, poultry, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
Kosher salt and black pepper
1 (2-inch) piece fresh ginger, peeled and cut into matchsticks (about 1/3 cup)
1/2 cup unsweetened coconut milk
3 tablespoons turbinado sugar or 2 tablespoons light brown sugar
2 tablespoons gochujang paste
2 tablespoons low-sodium soy sauce
1 pound broccoli florets, cut into 2-inch pieces
Cooked rice, for serving
Sliced scallions or chopped fresh cilantro, for garnish

Steps:

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper and cook, stirring occasionally, until golden all over, about 3 minutes. Add ginger and cook, stirring occasionally, until softened, about 2 minutes.
Add coconut milk, sugar, gochujang and soy sauce and bring to a simmer, stirring until gochujang dissolves. Gently simmer over medium-low heat, stirring, until chicken is cooked through, about 5 minutes.
Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender, 2 minutes. Drain.
Divide chicken and broccoli among plates; spoon with sauce. Serve with rice.

KOREAN BRAISED CHICKEN WITH MUSHROOMS

Korean Braised Chicken with Mushrooms image

This is a delicious way to prepare chicken. The chilies, mushrooms and Korean gochujang add a wonderful depth of flavor that takes braised chicken to a whole new level. It's a great main dish. The chicken is cooked in a pan sauce, so it's somewhat like a stew in that it can be served over (or along side) steamed white rice to...

Provided by Vickie Parks

Categories Chicken

Time 1h

Number Of Ingredients 14

Ingredients

3 1/2 lb fryer chicken, cut-up (or 10 pieces of chicken including breasts, thighs, legs)
1 Tbsp vegetable oil
4 medium shallots, peeled and thinly sliced
1 Tbsp fresh ginger, sliced paper thin
2 clove garlic, thinly sliced
3 large poblano chilies, seeded and thinly sliced
1 Tbsp ground cumin
1 tsp black pepper
1/2 tsp salt
1/2 lb cremini mushrooms, stems trimmed and caps sliced 1/4 inch thick
2 Tbsp gochujang (korean chili paste)
1/2 cup dry white wine or sake
2 Tbsp rice vinegar
2 green onions, chopped (for garnish)

Steps:

1. Rinse chicken pieces, pat dry with paper towels.
2. Heat oil in a large heavy-duty skillet over medium heat. Sear chicken in the hot oil until lightly browned on all sides. Transfer chicken to a platter.
3. Reduce heat to low. Add additional oil to skillet if necessary. Add shallots, ginger, garlic and poblano chilies to skillet and sauté on low until shallots are just starting to change color. Stir in the cumin, pepper, salt, and mushrooms, and continue cooking until mushrooms are soft.
4. Stir in the gochujang, wine (or sake) and rice vinegar, and stir well.
5. Keep heat on low. Place chicken in the skillet, skin side up. As you add each piece of chicken, thoroughly baste it with the pan sauce. Cover pan, and simmer chicken for 30 minutes. Garnish with green onion, and serve immediately.

BRAISED CHICKEN WITH GOCHUJANG

Braised Chicken With Gochujang image

Number Of Ingredients 12

Ingredients

2 chicken breasts
1 tablespoon grapeseed oil
2 shallots, sliced
1/2 tablespoon ginger
2 cloves garlic, sliced
1 poblano, sliced
1 teaspoon cumin
1/4 pound mushrooms, sliced
1 tablespoon gochujang
1/4 cup sake or dry white wine
1 tablespoon rice vinegar
1 tablespoon cilantro, minced

Steps:

Pat chicken pieces dry. Heat a heavy 3 1/2-quart sauté pan or casserole. If your pan is seasoned cast-iron or nonstick you will not need the oil. Otherwise add oil to pan and sear chicken on high heat until golden brown. Transfer chicken from pan to a platter. There should be enough fat from the chicken in the pan to continue the recipe, otherwise add a little oil.
Add shallots, ginger, garlic and chiles to pan and sauté on low until the shallots are barely starting to color. Stir in cumin. Add mushrooms and a sprinkling of salt and cook until mushrooms have softened. Stir gochujang into the sake and pour into the pan. Stir. Add vinegar. Add more salt if needed.
Place chicken in pan, skin side up, basting each piece with sauce as you add it. Cover pan and cook on very low 30 minutes. Serve directly from pan or transfer to a serving platter. Toss cilantro on top before serving.

GOCHUJANG-BRAISED CHICKEN AND CRISPY RICE

Gochujang-Braised Chicken and Crispy Rice image

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you'll be good to go.

Categories Bon Appétit Chicken Dinner Sesame Oil Ginger Braise Rice Peanut Free Tree Nut Free

Yield Serves 4

Number Of Ingredients 19

Ingredients

1 small onion, finely chopped
8 garlic cloves, finely grated
1 (2-inch) piece ginger, peeled, finely grated
1/4 cup gochujang (Korean hot pepper paste)
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon mirin
1 tablespoon toasted sesame oil
1 teaspoon freshly ground black pepper, plus more
3 cups cooked short-grain rice
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
8 chicken drumsticks, patted dry
Kosher salt
4 tablespoons unsalted butter
2 tablespoons vegetable oil
4 cups low-sodium chicken broth
6 scallions, white and pale-green parts only, cut into 1-inch pieces

Steps:

Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.
Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.
Meanwhile, season chicken generously with salt. Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45-55 minutes.
Divide rice into 4 portions; form into 3/4"-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.
Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES

Sheet-Pan Gochujang Chicken and Roasted Vegetables image

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.

Provided by Yewande Komolafe

Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons gochujang
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)

Steps:

Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

Tips:

Choose the right chicken: Bone-in, skin-on chicken thighs or drumsticks are ideal for braising, as they stay moist and flavorful during the long cooking process.
Use a good quality gochujang: This Korean fermented chili paste is the key to the dish's flavor. Look for a gochujang that is made with real red peppers and has a deep, rich flavor.
Don't be afraid to adjust the heat level: Gochujang can range from mild to spicy, so adjust the amount you use depending on your preferences. If you're not sure how spicy your gochujang is, start with a small amount and add more to taste.
Don't overcook the chicken: Braised chicken should be cooked until it is tender and cooked through, but not so long that it becomes dry and tough. About 30-45 minutes is usually sufficient.
Serve with rice or noodles: Braised chicken with gochujang is a great dish to serve with rice or noodles. The sauce from the chicken is flavorful and can be spooned over the rice or noodles.

Conclusion:

Braised chicken with gochujang is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the gochujang-based sauce is rich and flavorful. This dish is sure to become a favorite in your household.