Recipe: Making Spicy Korean Gochujang Chicken Drumsticks


  • 1 lb Chicken Wings / Drumsticks / Thighs
For the marinade:
  • 2 tablespoons Vegetable Oil
  • 1 1/2 tablespoons Daesang Korean Chili Paste (Gochujang)
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Soy Sauce
  • 1 1/2 tablespoons Sugar
  • 1-inch piece Ginger, peeled and minced
  • 3 cloves Garlic, minced
  • Scallions, for garnish (optional)

How to make:

First make the marinade by mixing all the ingredients together. Whisk to make sure the Gochujang is completely dissolved.

Score chicken drumsticks / thighs and marinate them for at least 30 minutes or even overnight.

Preheat the oven to 200C. Bake the chicken for about 20-30 minutes until cooked through. Serve immediately with steamed rice.

Doesn’t this sound crazy simple?! Imagine sucking off that sweet & spicy sauce off the chicken and bite into that succulent meat. It couldn’t get more satisfying to finish off the remaining sauce with steamed white rice. I personally particularly like to serve this with Japanese Sushi Rice. The reason is because it is short-grained and soaks up the flavours better. The starchiness of the rice blends incredibly well with the sauce to create a superb satisfying sensation. Also, you can also use up any leftovers, shred the chicken and add it into a sandwich or wrap!

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