Sheet Pan Gochujang Chicken with Vegetables

Sheet Pan Gochujang Chicken with Vegetables

Quick snaps of a dinner we had recently- forgive the lack of pictures, everyone dug right in, but the dish itself was delicious; a perfect idea for a quick meal. Throw everything into the oven and you’ll have a super tasty dish in 30 minutes.

About gochujang follows ~

It started to look more like Julia Child’s COQ AU VIN 😆🍗

Until I added chili lime butter and it looked more like cilantro lime chicken 😅😨

It was scary but stay with me here, it turned out good.

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

  • Heat the oven to 425°
  • Place marinated chicken skin side down on parchment lined sheet pan.
  • Drizzle gochujang sauce mixture on vegetables. Toss to coat. Add to pan.
  • Place sheet pan in oven and bake for 25 – 30 minutes, flipping chicken skin side up halfway through, until the chicken reaches 165°. Keep an eye on it, can turn dark fast. Tent foil over pan if it is.
  • Remove from the oven, a squeeze of fresh lime juice and chopped fresh cilantro would be a nice finish. I had a packet of chili lime finishing butter that I used on mine. 

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