u003cstrongu003eQ: How long should I marinate chicken in Korean marinade?u003c/strongu003e

A: For best results, marinate for 2-4 hours. A minimum of 30 minutes will still-impart good flavor, and you can go up to 24 hours.

u003cstrongu003eQ: Is Korean chicken marinade spicy?u003c/strongu003e

A: This recipe has a good kick! You can adjust the-spiciness by increasing or decreasing the-amount of gochujang and gochugaru. See tips above for making it milder.

u003cstrongu003eQ: What can I substitute for gochujang in Korean marinade?u003c/strongu003e

A: Gochujang is quite unique. While there's no perfect substitute for its fermented depth, in a pinch for a u003cemu003edifferent styleu003c/emu003e of spicy marinade, you could try sriracha or another chili garlic sauce, but the flavor profile will be distinctly different and less traditionally Korean. For this specific recipe, gochujang is highly recommended.

u003cstrongu003eQ: Can I use this marinade for other proteins?u003c/strongu003e

A: Absolutely! While designed for chicken, this marinade would also be delicious with firm tofu, shrimp, or even thinly sliced beef (though beef bulgogi typically has its own specific marinade). Adjust marinating times accordingly (shrimp needs much less time).

u003cstrongu003eQ: My gochujang is very thick. Is that okay?u003c/strongu003e

A: Yes, gochujang consistency varies by brand. If it's very thick, the other liquid ingredients in the marinade will help thin it out. If your final marinade is still too paste-like, add a tablespoon or two of water.

Korean Chicken Marinade Recipe

Description

A vibrant, easy-to-make Korean chicken marinade with gochujang, perfect for grilling, baking, or pan-frying. Delivers authentic spicy, sweet, and savory flavors to your chicken.

Ingredients

For the Marinade

Quantity: 1/2 | Unit: cup | Name: Gochujang (Korean chili paste)
Quantity: 2-3 | Unit: tablespoons | Name: Gochugaru (Korean chili flakes | Notes: Adjust to your spice preference)
Quantity: 1/2 | Unit: cup | Name: Soy sauce
Quantity: 2 | Unit: tablespoons | Name: Toasted sesame oil
Quantity: 6-8 | Unit: cloves | Name: Garlic | Notes: Minced
Quantity: 1 | Unit: inch piece | Name: Ginger | Notes: Grated (about 1 tablespoon)
Quantity: 1/4 | Unit: cup | Name: Brown sugar | Notes: Packed
Quantity: 2 | Unit: tablespoons | Name: Rice syrup (or honey)
Quantity: 1/4 | Unit: cup | Name: Korean pear or apple | Notes: Grated (optional, but recommended)
Quantity: 1 | Unit: tablespoon | Name: Rice vinegar
Quantity: 1/2 | Unit: teaspoon | Name: Black pepper
Quantity: 2-3 | Unit: tablespoons | Name: Water | Notes: Optional (to adjust consistency)

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Instructions

Prepare Aromatics: Peel and mince the garlic. Peel and grate the ginger. If using, peel, core, and grate the Korean pear or apple.
Combine Wet Ingredients: In a medium-sized bowl, combine the gochujang, soy sauce, sesame oil, rice syrup (or honey), and rice vinegar. Whisk until smooth.
Add Dry Ingredients & Aromatics: Add the gochugaru, brown sugar, minced garlic, grated ginger, grated pear/apple (if using), and black pepper to the bowl.
Mix Thoroughly: Whisk everything together until the brown sugar is dissolved and all ingredients are well incorporated, forming a thick, fragrant paste. If the marinade seems too thick, you can add a tablespoon or two of water to reach your desired consistency.
Taste and Adjust (Optional): Taste the marinade (before adding raw chicken!) and adjust seasonings if desired (more spice, sweetness, etc.).
Use or Store: The marinade is now ready to be used with approximately 2 lbs of chicken.

Notes

Marinating Time: Marinate chicken for at least 30 minutes, ideally 2-4 hours, or up to 24 hours in the refrigerator for best flavor.
Spice Level: Adjust the amount of gochujang and gochugaru to control the spiciness. For a milder version, reduce or omit gochugaru.
Chicken Cuts: This marinade works well with chicken thighs, breasts, wings, or drumettes.
Cooking: Cook marinated chicken by grilling, baking, pan-frying, or air-frying until it reaches an internal temperature of 165°F (74°C).
Storage: Store unused marinade (that has not touched raw chicken) in an airtight container in the refrigerator for up to 4 days. Marinated raw chicken can be stored in the refrigerator for up to 24 hours or frozen for up to 3 months.

Prep Time: 10 minutes
Category: Main Course, sauce
Cuisine: korean