Sheet Pan Gochujang Chicken with Vegetables
I had chicken thighs, Brussel sprouts and sweet potatoes.
I made my usual teriyaki sauce/marinade and added a half cup of gochujang cooking sauce. I marinated all day
Peeking in the oven and it’s HOT! Once again I should have used 2 pans, but it’s a mood thing…made me throw caution to the wind (more like wth).
And yeah, the one I did snap…upside down 😁🐔🐣🍗
In my mind it was more like below ♡
Now, about GOCHUJANG ~
Gochujang? It’s the Hottest Hot Sauce on the Market
Move over, Sriracha: There’s a new condiment in town.
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju powder, yeotgireum, and salt.
What Is Gochujang, Exactly?
Gochujang is a thick, crimson paste made from chile peppers, glutinous rice (also known as sticky rice), fermented soybeans, and salt. The chile peppers provide a healthy amount of lingering heat that’s not burn-your-mouth spicy; the sticky rice brings a touch of sweetness that’s sometimes enhanced by added sugar; and the fermented soybeans act as the miso-like ingredient that anchors gochujang’s “umami” flavor. But “umami bomb sells it way short,” says Matt Rodbard, the author of Koreatown: A Cookbook, which will be published by Clarkson Potter next February. Rodbard describes gochujang’s flavor as having “funkiness, spice (sometimes a CRAZY amount of spice), and sweetness on the backend.”
Gochujang isn’t meant to be used as a finishing sauce like sriracha or Tabasco—it’s too aggressive. And although it goes into many traditional Korean dishes, it’s hardly ever used plain for the same reason. “It must be cut with something (sesame oil, crushed garlic, sugar, soy sauce), which is where the problem starts with novice chefs cooking with it,” Rodbard says. Gochujang’s sweet-hot-salty flavor truly shines when it’s used by the spoonful to add depth to stews and marinades for meat dishes, or a gochujang sauce on side of dishes like bibimbap. – Bon Appétit