Today, let’s make creamy gochujang chicken. Yes, that’s right!—it’s like creamy garlic chicken or marry me chicken, but with a Korean twist. Sounds amazing already, right? If you’ve got some gochujang sitting in the back of your fridge, it’s time to bring it out. Trust me, you won’t regret it.
Creamy Gochujang Chicken ( 2-3 servings)
Ingredients:
- 1 lb (450g) boneless, skin-on chicken thighs (or chicken breasts)
- 1/2 lb (220g) button mushrooms
- 5 cloves garlic
- 1/4 yellow onion (or shallot)
- 3-4 green onions, divided
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Kosher salt, to taste
- 1.5 cups (360ml) heavy cream
- 1 cup (50g) freshly grated Parmigiano-Reggiano cheese
- Black pepper, to taste
- Cooked pasta, rice, or bread, to serve
Seasonings for Chicken:
- 1 tsp garlic powder
- 1 tsp onion powder
- Kosher salt and black pepper, to taste
- 1 tbsp olive oil
Sauce:
- 1/2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp chicken bouillon powder
- 1 tbsp mirin
Instructions:
PREP INGREDIENTS
1. Season the chicken: Place the chicken in a mixing bowl. Add all the seasonings and gently massage it. Set aside.
2. Chop the vegetables: Thinly slice the button mushrooms. (You can also cut them in half or quarters for a bit more texture.) Finely chop the garlic cloves, finely dice the onion, and thinly slice the green onions, separating the whites and greens.
3. Make the sauce: In a small container, combine all the sauce ingredients and mix well. (If you want to make it less spicy, you can skip the chili pepper flakes or reduce the chili paste.)
MAKE CREAMY GOCHUJANG CHICKEN
1. In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Once it gets nice and hot, place the chicken skin-side down in a single layer and sear for 2 minutes or until the bottom turns golden brown.
2. Flip and sear the other side for another 4 to 5 minutes or until fully cooked. Remove from the pan and set aside.
3. In the same pan, add the garlic, onion, and white parts of the green onions. Sauté for 1 minute or until fragrant. Add 1 tablespoon of unsalted butter, the mushrooms, and a pinch of salt. Stir-fry for 5 minutes, or until the mushrooms turn golden brown.
4. Pour in the sauce and sauté for 1 minute. Add the heavy cream and stir. Once it starts to bubble, reduce the heat to medium-low and gently simmer for 5 minutes.
5. Stir in 1 cup of freshly grated Parmigiano-Reggiano and a pinch of black pepper. Let it simmer for 1 more minute, or until everything is well combined. Taste and season with a bit more salt if needed.
6. Add the chicken and its juices back into the pan and toss to coat in the sauce. Garnish with the green parts of the green onions and serve with cooked pasta, rice, or bread. Enjoy!
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Creamy Gochujang Chicken
Course: Main Course, Lunch, DinnerCuisine: Korean Fusion2
servings10
minutes20
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minutesCreamy, garlicky, and full of flavor—this Creamy Gochujang Chicken takes creamy chicken to the next level.
Ingredients
1 lb (450g) boneless, skin-on chicken thighs (or chicken breasts)
1/2 lb (220g) button mushrooms
5 cloves garlic
1/4 yellow onion (or shallot)
3-4 green onions, divided
1 tbsp olive oil
1 tbsp unsalted butter
Kosher salt, to taste
1.5 cups (360ml) heavy cream
1 cup (50g) freshly grated Parmigiano-Reggiano cheese
Black pepper, to taste
Cooked pasta, rice, or bread, to serve
- Seasonings for Chicken:
1 tsp garlic powder
1 tsp onion powder
Kosher salt and black pepper, to taste
1 tbsp olive oil
- Sauce:
1 tbsp chicken bouillon powder
1 tbsp mirin
Directions
- Prep Ingredients
- Season the chicken: Place the chicken in a mixing bowl. Add all the seasonings and gently massage it. Set aside.
- Chop the vegetables: Thinly slice the button mushrooms. (You can also cut them in half or quarters for a bit more texture.) Finely chop the garlic cloves, finely dice the onion, and thinly slice the green onions, separating the whites and greens.
- Make the sauce: In a small container, combine all the sauce ingredients and mix well. (If you want to make it less spicy, you can skip the chili pepper flakes or reduce the chili paste.)
- Make Creamy Gochujang Chicken
- In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Once it gets nice and hot, place the chicken skin-side down in a single layer and sear for 2 minutes or until the bottom turns golden brown.
- Flip and sear the other side for another 4 to 5 minutes or until fully cooked. Remove from the pan and set aside.
- In the same pan, add the garlic, onion, and white parts of the green onions. Sauté for 1 minute or until fragrant. Add 1 tablespoon of unsalted butter, the mushrooms, and a pinch of salt. Stir-fry for 5 minutes, or until the mushrooms turn golden brown.
- Pour in the sauce and sauté for 1 minute. Add the heavy cream and stir. Once it starts to bubble, reduce the heat to medium-low and gently simmer for 5 minutes.
- Stir in 1 cup of freshly grated Parmigiano-Reggiano and a pinch of black pepper. Let it simmer for 1 more minute, or until everything is well combined. Taste and season with a bit more salt if needed.
- Add the chicken and its juices back into the pan and toss to coat in the sauce. Garnish with the green parts of the green onions and serve with cooked pasta, rice, or bread. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
8 Comments
I just made this with some ginger mashed potatoes and gochugaru-butter toast. This is instantly one of my new favorite dishes.
I made this tonight for the Family, I doubled the chicken and mushroom/onion/garlic but only had 300ml of heavy cream , regardless it was delicious.
I’d make it again but I’d also quadruple gochugang/gochugaru for more heat.
But great recipe as it stands, thanks very much !
I made this and it is delicious HOWEVER I only used 3/4 cup heavy cream and 1/2 c Parmesan cheese and that was plenty. Plenty for 2 people with a lot of sauce left over. Thank you!
Another restaurant quality recipe from Aaron! Helps that I splurged with heavy cream and not half-and-half like I usually do when cooking. I served this over cavatappi noodles.
This is soo good. Just had my first bite, served with egg noodles and rocket salad and of course, lots of green onions! Thank you for this lovely meal!
I’ve made this 3x in a month; my family loves it. I double the gochujang paste and reduce the cream, but it’s a winner every time. I’ve served it with rice and with buttered noodles, with a side of salad or broccoli, and every combo is hoovered up.
This was great. I used plain Greek yogurt for the heavy cream, so the sauce was thicker, and probably used less parm, but it was still great. I use gochujang almost every day with my own made up recipes, so I’ll have to try some more of Aaron & Claire’s recipes.
This was amazing! Doubled the recipe for 4 servings, and served over jjajang noodles because that was all we had and it was perfect. My husband loved it and asked if I could make it again soon!