Monday, 18 August 2014

Grilled( Baked) Chicken thigh with korean spicy sauce.닭 고추장 구이

Chicken thigh with marinating sauce

Grilled chicken with carrot & beetroot salad

I made this recipe using my favourite Korean seasoning sauce, Gochujang,고추장 ( chilli paste).
Gochujang is fermented Korean chilli powder mix with rice powder.

It is used as seasoning sauce for bibimbab( rice with mixed vegetables and beef)
 Mix with soy sauce, sesame oil, garlic and honey.  I was very surprised by BBC food presenter did not know about this sauce or any Korean foods. One guest chef using this gochujang  for his lamb cutlet, he seemed confused by all.
I realised then, Korean food popularity is still a cult kind of situation in London, perhaps for only foodies and chefs who are  looking for new thing. just for the popularity and its taste

It is spicy but has a sweet note. I love using this sauce , unlike Japanese, Korean raw fish ( sangsun hoe) dipping sauce is mix with, gochujang, vinegar, honey and sesame oil. I prefer this than wasabi and soy sauce specially nice firm fish.

This chilli paste makes a good Bossam ( cooked belly pork in the lettuce wrap with chopped kimchi) sauce when mixed with bean paste. Thinly sliced belly pork marinated this sauce with honey, makes excellent BBQ .

We all love my spicy grilled chicken, I often make as a weekend supper with rice, cucumber  or carrot & beet root salad and kimchi. it is a perfect week-end meal.


12 pieces of chicken thigh meat ( boned and skinned)

Marinating sauce:

1 tbsp  gochujang ( Korean chilli paste) : can be less if you think it is too spicy
2 tsp bean paste or  Chinese black bean paste
2 tsp grated garlic
1tsp grated ginger
1 tbs sesame oil.
2 tbs dark soy sauce
2 tbs  sugar or runny honey
2 tbs  chopped spring onions
1 tsp grated black pepper
3 tbsp apple juice or grated conference pear, kiwi fruit


Make sure chicken meat has not extra fat or skin attached.
Mix all marinating ingredients in a big bowl and spread chicken thigh in a big container, spread sauce evenly on the chicken and leave in the fridge for 4 hours at least.

Take out chicken 30 minutes before cooking time to be at room temperature.
Spread out on the roasting tin, cover with foil. Put in the oven ( 180c) for 30 minutes and take off foil, turn oven at 200c cook until lightly brown .

If you like to be grilled , put high setting, grill after bake 30 minutes.

Serve with chopped spring onions and toasted sesame seed on the top.
Meat will be spicy, sweet and nutty taste, melt in your mouth.
It is good with cooked rice or noodles.( I prefer rice stick noodles)


I can not live without this gochujang in my kitchen, such unique paste, not like soy sauce or bean paste I can not substitute any other  Asia chilli sauce .

Korean sauce ( gochujang, soy sauce, sesame oil, honey)

No comments:

Post a Comment