Korean cuisine is renowned for its bold flavors and delightful spices, and one dish that truly encapsulates the essence of Korean cooking is Gochujang Chicken. This delectable dish combines tender chicken with the fiery kick of Gochujang, a traditional Korean chili paste. In this blog post, we will guide you through the step-by-step process of creating this mouthwatering Gochujang Chicken using an Instant Pot. To complement the spicy heat of the chicken, we’ll also prepare a refreshing Spicy Cucumber Salad, known as Oi Muchim, adding a perfect balance to your meal. So, let’s dive into the world of Korean flavors and learn how to create this culinary masterpiece.
Ingredients and Equipment
Before we delve into the cooking process, let’s gather our ingredients and equipment. For this recipe, you’ll need 1½ pounds of boneless skinless chicken thighs or breast halves, Gochujang Korean chili paste, soy sauce, honey, garlic paste, ginger paste, rice vinegar, a pear or Fuji apple, olive oil, salt, ground black pepper, and a medium onion. Additionally, for the Spicy Cucumber Salad, you’ll need English or Persian cucumbers, white onion, green onions, garlic paste, gochugaru (Korean hot pepper flakes), rice vinegar, toasted sesame oil, and sugar. Don’t forget your Instant Pot for convenient and efficient cooking.
Cooking Instructions: Gochujang Chicken and Spicy Cucumber Salad
To begin, prepare the Spicy Cucumber Salad by slicing the cucumbers and onions, and mixing them with the pickling ingredients. Let the flavors meld in the refrigerator for 30 minutes, resulting in a refreshing and tangy salad. For the Gochujang Chicken, marinate the chicken in a blend of Gochujang, soy sauce, honey, garlic paste, ginger paste, rice vinegar, and grated pear or Fuji apple. Refrigerate the marinated chicken for 30 minutes to enhance the flavors.
Next, heat olive oil in the Instant Pot and sauté the marinated chicken. If you prefer a low-carb option, you can serve the Gochujang Chicken in butter lettuce cups. Optionally, you can also prepare pot-in-pot rice by placing a trivet in the Instant Pot and cooking rinsed rice with water and salt in an oven-safe bowl. The Instant Pot’s high-pressure cooking setting ensures the chicken is perfectly tender and infused with the rich flavors of the marinade.
Stovetop Cooking Option
For those who prefer stovetop cooking, simply follow the marination process and then cook the chicken in a heavy-bottom skillet on medium-high heat. Cover the skillet and let it simmer until the chicken is tender, and the sauce thickens to your liking, creating an equally delicious version of this Korean favorite.
With its enticing blend of spices and textures, Gochujang Chicken paired with Spicy Cucumber Salad is a culinary adventure worth undertaking. Whether you opt for the Instant Pot or stovetop method, the result is a flavorful, aromatic dish that will undoubtedly leave your taste buds craving for more. So, gather your ingredients, fire up your stove, and embark on a journey to the heart of Korean cuisine. Enjoy the rich flavors and the perfect balance of heat and freshness in this delightful meal!
