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01377 217243

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Korean Gochujang Roast Chicken

Ingredients

Serves 4

  • 1 Soanes whole chicken (about 1.7 kg)
  • ¼ tsp salt, pinch of pepper
  • 3 tbsp gochujang (Korean red chilli paste)
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 3cm piece of ginger, grated
  • 1 tbsp sesame oil
  • Sesame seeds and sliced spring onions, for garnish

Accompaniments:

  • Steamed jasmine rice
  • Kimchi
  • Korean pickled vegetables (e.g., radish, cucumber)
  • Steamed broccoli or bok choy

Method

1. Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

2. Pat the whole chicken dry with paper towels. Season the chicken inside and out with salt and pepper.

3. Whisk together the gochujang, soy sauce, honey, rice vinegar, garlic, ginger and sesame oil to make a marinade.

4. Place the chicken in a bowl and pour over the marinade, rubbing it all over to coat evenly. Cover and let marinate in the refrigerator for at least 1 hour, or preferably overnight.

5. Once marinated, transfer the chicken to the baking tray. Pour any remaining marinade over the chicken.

6. Roast the chicken in the preheated oven for 60 – 75 minutes, or until the internal temperature reaches 75°C (165°F) and the skin is crispy and a little charred. Baste the chicken with the pan juices halfway through roasting.

7. Remove the chicken from the oven, cover with foil and let it rest for 15 – 20 minutes before carving. Garnish with sesame seeds and sliced spring onions and serve with accompaniments.