Dish of Chicken Gochujang
(click to enlarge)

Chicken Gochujang


Korean American   -   Dalg Gochujang
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 #
**
3 hrs
Yes		 Stunningly delicious chicken with moderate chili heat, and easy to make. Serve it with steamed medium grain rice. See also Comments.

2
-------
1
1/3
2-1/2
2-1/2
2-1/2
1/2
1/3
2
-------
1
-------
ar
ar
-------
#
---
in
c
T
T
T
T
t
t
---
T
---


---
Chicken Meat (1)  
-- Marinade
Ginger root
Soy Sauce
Rice Vinegar
Gochujang (2)
Chili Garlic (3)
Chili Flake (4)
Pepper blk
Sesame Oil (5)
-----------
Oil
-- Garnish
Cilantro
Scallions
-- Serve with
Steamed Rice
Prep   -   (20 min   + 2+ hrs marinade)
  1. Cut CHICKEN into about 1 inch chunks.
  2. Grate GINGER
  3. Mix all Marinade items.
  4. Massage Marinade into Chicken and set aside for 2 hrs, or 4 hours to overnight in the fridge.
  5. Chop CILANTRO and SCALLIONS for Garnish. Mix.
Run   -   (30 min)
  1. In a wok or spacious sauté pan heat Oil. Stir in Chicken and the Marinade. Bring to a boil, then keep at a strong simmer, stirring often, until chicken is tender and sauce has thickened some, This will be about 20 minutes. Cover if getting too dry. Be Aware: that you'll have much less sauce than what you think when it is bubbling, and it will thicken some as it cools to eating temperature.
  2. Serve hot, garnished as desired, with plenty of steamed rice (medium grain). My favorite is Kokuho Rose from California.
NOTES:

  1. Chicken:

      Use skinless boneless Thigh, or Thigh and Leg meat. These are far superior in flavor and texture to the stringy, cardboard flavored Breast Meat we get here in North America.

  2. Gochujang:

      This is the essential Korean Chili Paste, available anywhere Korean ingredients are sold. It is not very hot, mostly wheat and soybeans. For details see our Gochuang page.

  3. Chili Garlic Sauce:

      The ubiquitous Huy Fong Chili Garlic Sauce will work fine (they probably have it in Korea by now). Lee Kum Kee brand is also available. For details see our Huy Fong Sauces page.

  4. Chili Flake:

      Korean flake is appropriate, and is (usually) not real hot. Aleppo Extra Hot would be similar. For details see our Chili Powders / Flake page.

  5. Sesame Oil:

      This must be the Asian Dark Sesame oil, made from toasted sesame seeds.

  6. Comments:

      I consider this a "Korean American" recipe for several reasons. Most Chicken Gochujang recipes give the Chicken a simple marinade, or just salt, fry it lightly browned, then combine it with a Gochujang sauce similar to the marinade used here, but thickened and heavily sweetened. Asians are sugar junkies, so I consider the lack of sugar to be a Western influence.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
kmc_chkgoj1 251214 inet var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.