Feeling the Heat? Try My Fiery Gochujang Chicken Stir-Fry! (A Taste of Korea)

 

 Living here in Ewing, I sometimes crave a culinary adventure beyond our local favorites. Lately, my taste buds have been yearning for something with a real kick, something that warms you from the inside out. That's when I turn to the vibrant and bold flavors of Korean cuisine, and one dish that consistently hits the spot is a spicy Gochujang Chicken Stir-Fry!

 

Gochujang, a fermented Korean chili paste, is the star of the show here. It's not just about the heat; it's a complex flavor profile with sweet, savory, and umami notes that make this stir-fry truly addictive. This recipe is relatively quick and easy to make, perfect for a weeknight meal when you're looking for something exciting and satisfying.

 

What You'll Need:

 

For the Marinade:

 

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons gochujang (Korean chili paste)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon minced garlic

½ teaspoon grated fresh ginger

Pinch of black pepper

For the Stir-Fry:

 

1 tablespoon cooking oil (vegetable or sesame)

1 medium onion, sliced

2 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

4 ounces mushrooms, sliced (optional)

2 green onions, chopped, for garnish

Toasted sesame seeds, for garnish

Cooked rice, for serving

Let's Get Cooking!

 

Marinate the Chicken: In a medium bowl, combine the chicken pieces, gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 20 minutes, or up to 2 hours for more intense flavor.

Prepare the Vegetables: While the chicken is marinating, prepare all your vegetables by slicing the onion, mincing the garlic, and slicing the bell peppers and mushrooms (if using).

Stir-Fry the Chicken: Heat the cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until it's cooked through and slightly caramelized, about 5-7 minutes.

Add the Vegetables: Add the sliced onion and minced garlic to the skillet. Stir-fry for 2-3 minutes until the onion starts to soften. Then, add the sliced bell peppers and mushrooms (if using). Continue to stir-fry for another 3-5 minutes until the vegetables are crisp-tender.

Combine and Simmer: Toss everything together in the skillet and let it simmer for a minute or two, allowing the flavors to meld. If the sauce seems too thick, you can add a splash of water or chicken broth.

Serve it Up! Serve the spicy Gochujang chicken stir-fry hot over a bed of freshly cooked rice. Garnish generously with chopped green onions and toasted sesame seeds for added flavor and texture.