What is Gochujang?
Gochujang is a fermented condiment made from Korean chilli powder, glutinous rice, mejutgaru (a Korean grain powder), malted barley powder, and salt. It’s normally sold in a tube and should be fairly easy to find at oriental supermarkets.
In this recipe, the key is to marinate the wings and then bake them. It is crazy simple and only requires minimal effort. The outcome would be these fiery looking saucy wings. Sucking off that sweet & spicy sauce off the chicken and biting into that succulent meat – it couldn’t get any more satisfying. I definitely recommend finish off the remaining sauce with steamed white rice. Personally, I particularly like to serve this with Japanese Sushi Rice. The reason is because it is short-grained and would soak up the flavours better. The starchiness of the rice blends incredibly well with the sauce to create a superb satisfying sensation.
In addition, you can also use up any leftovers, shred the chicken and add it into a sandwich or wrap!
Spicy Korean Gochujang Chicken Drumsticks
Ingredients
- 1 lb Chicken Wings / Drumsticks / Thighs
Marinade
- 2 tbsp Vegetable / Sunflower Oil
- 1 1/2 tbsp Daesang Korean Chili Paste (Gochujang)
- 1 tbsp Sesame Oil
- 2 tbsp Soy Sauce
- 1 1/2 tbsp Sugar
- 1-inch piece Ginger (peeled and minced)
- 3 cloves Garlic (minced)
Garnish
- Scallions (optional)
Instructions
- 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.
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