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Spicy Gochujang Chicken Stir Fry

Indulge in the bold flavors of Korea with this mouthwatering gochujang chicken recipe. The sweet and spicy sauce, courtesy of gochujang paste, red chillies, and honey, will transport your taste buds to the Far East. This dish is a perfect blend of Asian inspiration and innovative twists, making it an exciting departure from the usual stir-fry fare. Savor the complex flavor profile, which harmoniously balances sweet, spicy, and savory notes. Serve this stunning Korean-inspired stir-fry in butter lettuce leaves with a side of rice and garnished with traditional Korean elements to elevate the dining experience.

How to Make this Korean Stir Fry

Combine the sweet and spicy sauce by blending gochujang paste, soy sauce, honey, oil, vinegar, and water in a harmonious balance. Meanwhile, tenderize the chicken by pounding it, then season it with an aromatic mix of garlic, ginger, red pepper flakes, salt, and pepper. Chop the seasoned chicken into bite-sized pieces.
Heat some oil in a pan, then sizzle the chicken, onions, and chillies together for several minutes or until cooked through. Serve this mouthwatering dish with your choice of accompaniments.

What to Serve with

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This Korean chicken stir-fry pairs perfectly with steamed white rice. For added variety, consider serving it alongside other complementary dishes like fried rice, an Asian-inspired cucumber salad, garlic bread infused with Korean flavors, glass noodles, or a selection of stir-fried and steamed vegetables. If you’re looking to create a full Korean food spread, Korean-style hot dogs would be an unexpected yet delightful addition.

When it comes to storing leftovers, this dish keeps well in the refrigerator for several days and can be easily reheated using the microwave or stove. However, its irresistible flavor may just prompt you to go back for seconds – leaving little to no leftovers in its wake!

What is Gochujang Paste and How Does It Taste?

Gochujang, a staple in Korean cuisine, is a fermented chili paste that adds depth and warmth to various dishes. The vibrant red color and thick consistency make it an essential component in many stir-fry recipes, dipping sauces, and marinades.

While gochujang has a spicy kick, it’s surprisingly mild, with a flavor profile that’s more complex than just heat. Unlike some hot peppers like jalapenos, gochujang’s spiciness is well-balanced by its sweet undertones from the glutinous rice, barley malt powder, and 3-month fermented soy beans.

Gochujang’s versatility has earned it a spot in many beloved Korean dishes, such as bibimbap, where it pairs with sesame oil and veggies on top of fluffy rice. It also finds its way into Crockpot ramen soup, adding an intriguing layer of flavor to this comforting dish.

5 Curious Facts about Korean Cuisine

In a unique culinary tradition that’s been thriving for over two millennia, Korea has mastered the art of fermentation. From fermented fish to kimchi, these iconic dishes are staples of Korean cuisine. The harsh, cold winters may have played a significant role in developing this method, as access to fresh ingredients was limited during this time. Bean pastes have also been an integral part of Korean culture for thousands of years, possibly even longer than kimchi. Rice, or ‘bap,’ has been used as currency in the past and served as a symbol of prosperity. Interestingly, milk was a luxury reserved primarily for the Royal household.Interestingly, many Korean recipes are vegetarian-friendly, largely due to the country’s strong Buddhist influence. This is reflected in temple food, which traditionally excludes meat. Koreans also view food as having medicinal properties, emphasizing the importance of consuming vegetables and herbs. Korean cuisine is characterized by balance, but not in the traditional sense. Meals often feature contrasting colors and flavors, with ingredients representing the five elements – fire, earth, water, wood, and metal – through the use of red, yellow, black, blue, and white hues. Similarly, the five essential flavors – salty, sweet, bitter, hot, and sour – are integral components of many traditional dishes.

Gochujang Stir Fry FAQs

Gochujang’s shelf life in the refrigerator is a great concern, as it’s not an ingredient used daily. Fortunately, an opened tub can be stored safely for up to two years when kept refrigerated. Korean cuisine is renowned for its emphasis on healthiness, with staples like tofu, garlic, beans, and kimchi featuring prominently alongside seafood, meats, and vegetables. The staple short-grain rice accompanying most meals sets it apart from other global cuisines. For a beginner-friendly introduction to Korean stir-fries, this recipe is an excellent starting point, as it’s incredibly easy to prepare and bursting with flavor! While chicken is the traditional protein choice, you can easily substitute it with shrimp, beef, pork, tofu, or even duck for a unique twist. In fact, the versatility of this gochujang stir fry makes it an ideal option for busy weeknights, as it’s sure to become a household favorite.

Spicy Gochujang Chicken Stir Fry Recipe

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Spicy Gochujang Chicken Stir Fry

Bella Bucchiotti’s Korean-inspired gochujang chicken stir fry is a flavorful dish that combines the sweet and spicy notes of gochujang paste. For those craving an Asian-style meal, this recipe is sure to satisfy with its bold and aromatic flavors. The prep time is relatively quick at 10 minutes, while the cooking process takes about 15 minutes, making it an ideal option for a weeknight dinner. Serve six people with this tasty dish, which can be prepared in just 25 minutes total.


To start, preheat a wok over medium-high heat. Meanwhile, prepare the sauce by whisking together gochujang paste, soy sauce, honey, sesame oil, rice wine vinegar, and water in a bowl. Next, take out the chicken breast and pound it to a thickness of about 3/4 inch. Season the chicken with salt, pepper, ginger powder, garlic powder, and red pepper flakes. Cut the chicken into sections roughly 1 inch long.Next, add 1 tablespoon of canola oil to the preheated wok and swirl it around to coat the bottom of the pan. Add the chicken, red onion, green onion, and red chilies to the wok. Stir-fry everything together for about 5 minutes.Pour in the prepared sauce and toss everything together to coat the ingredients evenly. Continue stir-frying for another 7-10 minutes. Finally, serve the dish atop a bed of white rice, nestled inside a butter lettuce leaf. Add some extra flair by garnishing with sesame seeds and green onions.