I’m one of those cautious weirdos who only gradually warms up to new ideas or new ingredients in cooking. I also harbor some luddite tendencies. I didn’t bother getting a smart phone until 2020. I don’t own an InstantPot or an Air Fryer. I don’t even have a dishwasher or a microwave! So, it seems to make sense that I’m just NOW discovering the joys of gochujang, the Korean fermented chili paste that adds the most delightful spicy-umami-savory deliciousness to so many dishes. My friend Shawna has been raving about it (to my deaf ears) for years and she will undoubtedly laugh if she sees this article.
Heavily concentrated and highly versatile, gochujang enhances so many dishes with that sought-after trifecta of flavors: spicy, sweet, and savory/umami.
My first experience using gochujang was very recent, thanks to my new Blue Apron subscription earlier this year. The gochujang initiation recipe for me was Zesty Shrimp Bucatini and I was blown away by how beautifully a fermented Korean chili paste could marry with ingredients such as pasta, shrimp, and creme fraiche. I’ve since scaled back my Blue Apron to a once-a-month indulgence, and quickly moved on to concocting my own versions of favorite Blue Apron recipes. In fact, I was so inspired by the glories of gochujang that I even made the Zesty Shrimp Bucatini one of my very first food posts once I launched the Catbird Life website back in September 2021 (click here for my post and Zesty Shrimp Bucatini recipe).
A traditional ingredient foundational to Korean cuisine, gochujang is a delectable paste made of chili peppers, glutinous (sticky) rice, fermented soy beans, and barley malt powder. Packaged in little red plastic tubs, it’s now widely available in most American grocery stores and even here in small town western Pennsylvania. Heavily concentrated and highly versatile, gochujang enhances so many dishes with that sought-after trifecta of flavors: spicy, sweet, and savory/umami. Aside from the fantastic recipe, Zesty Shrimp Bucatini, my regular meal rotation now also includes other gochujang-based favorites and this one by the New York Times Cooking contributor, Yewande Komolafe, is especially amazing: Sheet-Pan Gochujang Chicken and Roasted Vegetables. I’m a sucker for any great sheet-pan recipe and this one does not disappoint! It has quickly taken its place among my regular favorites because of its delicious simplicity and ease of preparation. Pro-tip: do not skip the pickled radishes! They provide an absolutely delightful tangy crunch! If you haven’t already experienced the wonders of gochujang, I hope that this recipe (or the Zesty Shrimp Bucatini) will be your initiation into the fan-club! I’ve adapted Yewande Komolafe‘s original recipe to include an hour of marinating time (for more flavor), and also tried to clarify the marinade ratio used between the chicken and the vegetables.
Sheet-Pan Gochujang Chicken and Roasted Vegetables
Serves 4
Ingredients
3 tablespoons + 3 teas. gochujang
2 tablespoons + 2 teas. soy sauce
1 (2-inch) piece fresh ginger, peeled and grated
3 tablespoons + 3 teaspoons vegetable oil
1 squash, such as butternut, acorn or delicata, peeled, seeded and cut into 2-inch pieces (about 3 loose cups)
2-3 turnips or parsnips, trimmed and cut into 2-inch pieces (about 2-3 cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
8-10 radishes
2 tablespoons rice vinegar
1 tablespoon sesame oil
Steamed rice (optional)
Preparation
Whisk together the 3 tablespoons gochujang, 2 tablespoons soy sauce, two-thirds of the grated ginger and 3 tablespoons oil in a medium bowl. Season the chicken with salt and toss to coat with glaze, being sure to rub underneath the skin (using the back of a small spoon works well for this). Set aside to marinate for one hour.
After the chicken marinates, heat oven to 425 degrees. Combine the 3 teaspoons gochujang, 2 teaspoons soy sauce, one-third of the ginger and 3 teaspoons oil in a large bowl. Add the squash, turnips and roughly chopped scallion whites, toss to coat with glaze. Lightly season with salt and transfer to a rimmed baking sheet. Unless your baking sheet is like mine (a lost cause in its well-seasoned, baked-on brownness), you might want to consider lining your baking sheet with parchment paper or foil as the baked glaze can be difficult to remove. Arrange the chicken pieces skin-side up between the vegetables on the sheet. Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle for 30-40 minutes.
Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
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ALL TEXT AND PHOTOS BY STACEY UNLESS OTHERWISE INDICATED.
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