Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available.
This is one of my favorite recipes. You cannot substitute the gochujang, but you can buy milder varieties.
awesome dish. Spicy! used a different type of chili sauce as I could not find Korean. Did need to cook both the rice and chicken an extra 15 minutes however.
Really nice recipe; tons of flavor even with some changes I had to make - used regular chile sauce instead of Korean, used chicken breast instead of thighs, forgot the sesame oil and of course didn't use rice. DH went back for seconds!
YUMZ! This was very, very good. Followed the recipe but made regular jasmine rice, no red chili flakes and forgot to add the sesame seeds. Easy, cheap and delicious! Husband agreed this was unusually good. The gochujang I got was a little on the hot side, but really made the dish. Will make again for sure.
Delicious and spicy! I followed the recipe except I made jasmine rice. It took a bit tho thicken up, but it got there. The spinach was great in it.
Used kale instead of spinach, otherwise as in recipe. Great!
Delicious! Very flavorful. A bit hot for my taste would leave the crushed red pepper out next time. Also, thickened the sauce up as it didn't thicken enough for me. Will definitely do this one again!
Nice and spicy; easy to prepare, tasty week night meal. Served with a rice mixture of jazmine and brown rice (cooked rices seperately).
This is excellent exactly as directed. Perfect amount of spicy heat in the dish. Only wish it had made a larger batch!
This recipe is amazing! I use just a little less of the crushed red chill flakes, but otherwise follow this recipe exactly. I've put it into regular rotation at home and my husband and I love it!
This is a delicious recipe. Very spicy and my boyfriend and I love that. Made the recipe exactly according to directions and it turned out wonderful. I really liked the spinach in this. Will definitely make this again and again!
I made this for my family tonight. It was excellent! I followed the recipe exactly except I added a little Sriracha for heat. I will definitely make it again. It is easy enough for a busy weeknight.
fantastic! love the gochujang...i serve the chicken/spinach mixture on a warmed corn tortilla with kimchi and lime for korean tacos - delicious!
I have to admit I used sriracha instead of the Korean chile sauce because I didn't have time to go to the store(s) to look for it. Also, used about 8oz baby spinach. Anyway, the dish was perfectly spicy and delicious. Served over brown rice (made in rice cooker.) My husband thought it was better than most Asian food we can find in the restaurants around here.
LOVE this chicken! It's tender and has just the right amount of kick. This is now in our family rotation.
Wish I had been able to find the gochujang as I think it would have made it a bit more unique than just usual siracha; still, it was a nice change of pace and I'd like to try again when I can find the Korean sauce. I also just made my usual rice...don't see the point of all those extra steps when it doesn't really affect the taste of rice. Will try again!
Very easy and SO GOOD. I didn't change much -- marinated it longer and didn't add sesame seeds; that was about all. LOVED IT. We like kick, so the spice was great, but it does definitely have kick -- we also got hot gochujang, which worked well for us, but if you like less kick, get a milder gochujang. (Not sure how mild it gets; this is the first time I have ever used it, but ours had a rating on it, so I assume it could come milder.) This is awesome because it is interesting, but cheap and easy -- it will be a regular home dinner.
I have made this twice now. The second time I added carrots and onions and sauted them at the beginning. We liked it better with the extra veggies. I also just make rice my normal way in the rice cooker.
I've made this recipe a few times and I'm a fan. The spice level isn't bad (I actually add more crushed red pepper than the recipe calls for), but I'm a bit of a chile-head. I use medium-hot gochujang. I've used chicken breast for this recipe, not chicken thighs (my husband doesn't like the texture of dark meat), and it works just fine. I've also left the chicken in the marinade for way longer than prescribed (up to 4 hours) and I think the flavor is even better with a longer marinade.
I love saying what we're having for dinner, it's fun to say "Dak Bokkeum", ha. It comes together pretty quickly. My husband and I don't like things really hot, so I only use the chili sauce, but no additional chili powder/flakes. It has a kick, but a pleasant one. I use brown rice (Perfect Brown Rice from Saveur) and that adds some nutritional benefit. It is a lot of meat, for sure, and I think in the future I may add a lot more spinach. But, good as written.
My husband and I really liked this dish. I found the chile sauce at our local Asian market, but I will say it was pretty hot. Cleared the sinuses! But quite tasty. I used frozen brown rice and skipped the whole rice making step. Next time I will probably lessen the amount of chile sauce and add more spinach. We will definitely have this again!
This was very good. I couldn't find the specified chile sauce, so I used garlic chile sauce... Next time I will definitely shop around more to see if I can find the right sauce. I prepared long-grain brown rice as I normally do and served the chicken mixture over top. I served this alongside CL's Asian Snap Pea Salad with Sesame-Orange Dressing. I will make this again, hopefully with the right sauce!
I can't believe how easy this was - amazing flavor. I don't love chicken thighs so wonder what it would be like with chicken breast. Will definitely make it again. A great foray into Korean cooking.
Brilliant recipe with superb flavor and super easy!
We loved this recipe. Quick and easy and very flavorful. Used the gochujang (found Annie Chun's in my local market) and it was the perfect balance of heat and sweet. Will definitely make this again.
Excellent flavors. Next time will reduce chili sauce a bit as I used sirachi hot chili sauce - and it was really hot - but tolerable (as we like hot food.. ) or i will get the recommended chili sauce.
O.M.G. This is fabulous. CL wasn't joking when they described this as "bowl-licking good". My finicky teenage daugher went back for seconds (so did my husband). A total hit. I made it exactly as written (except for the rice, for which I cooked long grain rice like I normally do). I served this with CL Sesame-Miso cucumber salad. It was like eating at a Korean restaurant. This will definitely go into the rotation.
I cut way back on the chili sauce, added sesame ginger marinade and used left over chicken. It wad great!
Fabulous. I followed the recipe exactly (except for the rice), and would not change a thing. The sauce was so tasty even my spinach hating daughter ate every bit. Will definitely make this again.
This was so quick and easy to make. It has such a bold, sweet and spicy flavor. My Korean exchange student loved it and wants me to make it again with potatoes and baby bok choy.
