Easy Marinated Gochujang Chicken Recipes

Venture to our C-SQUARE building and you’ll discover a host of delights. From our handmade ice cream to fresh baked goods, specialty foods, and top quality meats and cheeses. Mosey down to CURED, where we now offer marinated meats & seafood, handmade in small batches and ready to enjoy. From seafood to local poultry, you’ll find something to make your meal memorable.

Our butchers at CURED use locally raised, Ranger boneless chicken breasts from Draper Valley Farms and submerge them in a potent and colorful blend of Gochujang inspired spices. This bird is juicy, tender and packs some heat. Get inspired with these recipes.

Spicy Gochujang Boneless Chicken Breast top quality chicken marinated in a vibrant blend of Gochujang seasonings. During marination, the meat becomes extra tender and absorbs flavor from the spicy marinade. Gochujang is a sweet-spicy, savory fermented sauce made from chili powder, yeotgireum (barley malt powder), salt, meju (fermented soybean) and glutinous rice. It originated in Korea and the surrounding areas.

Photo: thedomesticgoddesswannabe.com

Basic Gochujang Chicken


  • 1/2 lb CURED Gochujang Chicken
  • 1 small onion, diced
  • 2 cloves garlic
  • 1/4 cup sesame seeds
    1/2 bunch sliced scallions (green onion)


Preheat oven to 425 degrees F. Place chicken in a single layer in a baking dish and cover with foil. Bake for 30 minutes, uncovered. Remove from oven and let stand 5 minutes. Slice chicken pieces into strips and serve on a platter drizzled with the sauce and garnished with sesame seeds. Serve chicken with rice, vermicelli thin rice noodles, or in broth with Ramen noodles, shredded lettuce and fresh herbs.

Spicy Korean Chicken Stew

Photo and recipe adapted from hipfoodiemom.com


  • 1.25 lbs. CURED boneless Gochujang chicken breasts
  • 1 small onion, peeled and sliced
  • 1 heaping cup cremini mushrooms, sliced
  • 2 to 3 cups chicken stock
  • ½ cup coconut sugar
  • 1/4 cup gochujang sauce (optional, for extra heat)
  • 3 cloves garlic, minced
  • ¼ cup fresh green onions, diced + more when serving
  • roasted sesame seeds
  • raw radishes, sliced thin
  • Serve over cooked white or brown rice


Using a heavy bottomed pot or Dutch oven, lay the chicken meat (with all the marinade) in one layer on the bottom of the pot. Scatter the onions and mushrooms evenly over the chicken. Using a separate medium sized bowl, whisk together the chicken stock, gochujang, coconut sugar, and garlic.

Pour the gochujang mixture evenly over the chicken and bring the pot to a boil. Then, turn the heat down and let simmer for about 25 to 30 minutes. Serve over cooked rice. Garnish with more diced green onions, radishes and sesame seeds.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.