Saturday , 20 January 2018

Gochujang Chicken with a Napa Cabbage Radish Slaw

I’ve been obsessed with gochujang, a Korean chile paste recently.

While I’ve had it before in bibimbap (and loved it!), it’s only recently that I’ve really opened myself up to all of its possibilities.

Plus while you can get it at any Asian market, recently I’ve noticed that the big local supermarkets are even carrying it in their International aisle, making it extra accessible.  If buying it, many of the tubs offer heat levels on the sides and back so make sure to check it out if it does and buy according to the spice level you like.  If it doesn’t, just give it a try when you first open to gauge the level of heat before you start using, especially if you intend to use it in large doses and aren’t exactly a spice fanatic.

Gochujang, for those not in the know, is a sort of Korean kicked up fermented soybean paste with chilies, salt and sugar.  Sweeter than Sriacha and tamer than harissa, it’s delicious.  Point, period, blank.  I’ve become highly addicted to it and I’ve been using it in everything – soups, stir-fries, roasted vegetables, burgers, mixed with mayo for dipping, meatballs, etc.  If you want to learn more, you can check out the Ingredient Spotlight from the Kitchn here.

So when I needed a quick dinner, I pulled out the trusty gochujang and used that as a glaze for some simple grill pan chicken breasts.  On the side, I threw together a quick Asian slaw that I let marry in the fridge while I prepped and cooked the chicken and had dinner on the table in no time.

Gochujang Chicken with a Napa Cabbage Radish Slaw

Prep Time: 25 minutes

Cook Time: 10 minutes

Servings: 4

Calories per serving: 357

Fat per serving: 16.9

Gochujang Chicken with a Napa Cabbage Radish Slaw


  • 4 (4 oz) boneless, skinless chicken breasts – Note: if you can only find the big chicken breasts, cut them in half on the diagonal
  • 2 Tbsp + 2 tsp gochujang, divided and set out in a small bowl to allow to warm to room temp
  • 3 Tbsp rice vinegar
  • 1 1/2 Tbsp + 1 Tsp neutral flavored oil (I used grapeseed)
  • 1/2 Tbsp dark sesame oil
  • 3 cloves of garlic, minced
  • 2 tsp sugar
  • 1 tsp lite soy sauce
  • 6 cups thinly sliced napa cabbage (you could use regular cabbage here if you prefer)
  • 4 red radishes, cut into matchstick
  • 1 bunch of green onions, dark green tops thinly sliced


  1. In a large bowl, whisk together 2 tsp gochujang, 3 Tbsp rice vinegar, 1 1/2 Tbsp oil, 1/2 Tbsp dark sesame oil, 1 clove of garlic, 2 tsp sugar and 1 tsp lite soy sauce until well combined. Pour in napa cabbage, radishes and green onions and toss until well coated and combined. Set aside in the fridge until ready.
  2. In a small bowl, combine remaining 2 Tbsp gochujang and the last two cloves of garlic. Pound the chicken breasts to an even ½ inch thickness.
  3. Heat a grill pan over medium heat for 5 minutes - yes five, set a timer and do other things if necessary, you want to be sure the pan is evenly preheated. Evenly brush remaining 1 tsp oil over pan. Place the chicken breasts in the grill pan and cook, covered, for 4 – 6 minutes. If I’m using my high sided square pan I just put a large lid over it, it’s not perfect but it helps to ensure the chicken cooks through and stays moist. If I’m using my flat grill pan I use a wok lid, again not perfect but it gets the job done.
  4. Flip the chicken, baste with half of the gochujang mixture and cook, uncovered, another 4 – 6 minutes. Flip again, baste the exposed side with the remaining gochujang mixture and cook another minute or until done.
  5. Allow to rest for 5 minutes then serve with slaw.


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  1. Who doesn’t love Korean meat marinades the mixture of savoury, sweet and spiciness is simply stunning
    Raymund recently posted..Fish TinolaMy Profile

  2. We love gochujang in chicken marinade too! I’m also interested in your napa cabbage slaw. We always have napa cabbage in cold months (for hot pot), but now that spring is here, this is a nice switch. I love to try this salad.
    Nami | Just One Cookbook recently posted..Garlic Miso Chicken Bento ガーリック味噌チキン弁当My Profile

  3. I love anything spicy, so of course I love gochujang. Don’t have any on hand – I need to get some. This marinade looks terrific! Love the mix of flavors. Good stuff – thanks.
    john@kitchenriffs recently posted..Eggs BenedictMy Profile

  4. i have yet to try gochujang…i totally need to try!! this sounds AWESOME!!
    Jenn and Seth recently posted..Sriracha-Glazed Bacon and Apple Scallion Sliders with Coconut Cashew SpreadMy Profile

  5. I sure hope I can find some gochujang because this looks wonderful! Maybe I’ll check Woodmans because they have quite a large International aisle. I am also in love with the cabbage and radish slaw. What a great meal!
    Susan recently posted..Gingerbread for Easter?My Profile

  6. Mmmm… This looks amazing! I’ve never seen gochujang so now I will be on the look out for it!
    Serena (serenabakessimplyfromscratch) recently posted..Grandma Sybil’s Dilly BreadMy Profile

  7. I’ve never tried gochujang but this looks soooooooo good I’ll have to get my hands on it! 🙂

  8. I’m not familiar with Gochujang but I definitely will be looking for it now. Your chicken looks delicious and I can almost smell it. YUM! Love the radish slaw as well. Great plate of food!
    mjskit recently posted..Stovetop Macaroni and Cheese with AsparagusMy Profile

  9. I’ve not seen gochujang in the Asian section. I think the slighter sweetness than Sriacha would be perfect with chicken. I’m a slaw fan for sure – your slaw looks wonderful.
    Kristi Rimkus recently posted..Healthy Easter Brunch RecipesMy Profile

  10. you got me intirgued. I will check the Gochujang paste in my local Asian store and try it too. I will definitely try your recipe for sure.
    Thanks for shairng. I learned someting new today.
    Malou | Skip to Malou recently posted..Red Snapper with Lemon Coleslaw on a Spinach Cup and Wasabi MayoMy Profile

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