Gochujang, a fermented chili paste, enhances a simple chicken stir-fry. The recipe combines gochujang with soy sauce, ginger, garlic, and sugar for balance. Cooking chicken thighs involves browning them without stirring to develop flavor. Many brands of gochujang exist, with varying quality; authentic versions contain specific ingredients like gochugaru, rice, soybeans, and salt. The dish is finished with garnishes and pairs well with rice and beer.
Gochujang is a fermented chili paste used widely in Korean cooking, known for its tremendous depth and complex chili heat, made traditionally in clay pots.
The complexly flavored Korean refrigerator staple, gochujang, is balanced by the pepperiness and pungency of ginger and garlic, with added salty soy sauce and sugar.
Quality varies widely among brands of gochujang in the U.S. Traditional gochujang should contain gochugaru, glutinous rice, fermented soybeans, and salt, with a specified heat level.
Cooking the chicken on each side creates deeply flavorful browning. Resist the urge to flip it more than once or stir it in the pan.
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