2Tbscooking sake or mirin(substitute white wine + sugar)
1Tbslight brown sugar
1tspKorean red chili powder(gochukaru)
Cut chicken breast (esp. if you have big ones of 8 x 4 inch or bigger) horizontally across to make thinner pieces. For chicken thighs, you can just cut the thick parts and kind of fan it out. ***Alternatively, you can pound the chicken to even out the thickness and make it more tender. Read above for more details.
In a mixing bowl large enough to hold the chicken, make gochujang marinade. Add all sauce ingredients: chopped garlic, grated ginger, soy sauce, gochujang, rice wine (mirin), sugar, sesame oil, Korean red chili pepper and black pepper. Mix until well blended.
Optionally, cut 1/2 an onion into thick slices. Chop green onions.
Marinate for 2 hrs to overnight in the fridge.
Heat oven to 425°F.
Line a tray with parchment paper. Drizzle vegetable and sesame oil on the tray. Place chicken and add onions to tray.
Bake in oven for 17-18 minutes. Take it out of the oven. You can just stop here or set oven to Broil and put chicken back into oven and broil for 1 minute for extra caramelization. Let it cool for couple minutes.
Sprinkle fresh chopped green onions on top of chicken. Serve chicken, onions with rice, some flavorful greens like Ssukgat (chrysanthemum leaves) or Kkaetnip (Perilla) will work wonderfully.
If your breasts are large (8 oz or larger) then cut it horizontally into 2 thinner pieces OR pound it down to even thickness.
Do NOT overcook chicken breasts. Check doneness of each piece and take out smaller pieces sooner.
Recipe also works for thighs - Cook thighs a little longer (20 min or so).
Sodium level - the sodium level is quite high because it calculates all of the marinade but as you know, lot of the marinade is discarded
serve this with white rice and some fragrant greens like Perilla or Ssukat. Or have it with ssam (lettuce wraps)
serve with quick fried rice and salad
serve on top of salad. a crunchy salad mix or a more robust mix like kale and brussel sprouts work well. Lightly dress the salad with some olive oil and lemon juice.
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.