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A white bowl filled with steamed rice, topped with slices of glossy, dark brown grilled chicken featuring visible grill marks, shredded bright orange carrots, and finely shredded purple cabbage, garnished with fresh cilantro. The chicken appears to be coated in a rich Korean Chicken Marinade.

Korean Chicken Marinade

Bitty
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.
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Prep Time 10 minutes
2 hours
Total Time 2 hours 10 minutes
Course Main Course, sauce
Cuisine korean
Servings 2 lbs
Calories 180 kcal

Equipment

  • Medium mixing bowl
  • Whisk

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

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.
    A light grey speckled bowl containing a dark brown, glossy Korean Chicken Marinade with visible sesame seeds and pieces of garlic, stirred with a silver spoon.
  • 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.
    Three raw chicken breasts marinating in a clear plastic bag filled with a dark brown Korean Chicken Marinade, showing visible red pepper flakes and garlic.
  • 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.
    Three golden-brown baked chicken breasts resting on a piece of parchment paper on a baking sheet, glistening with the remnants of the Korean Chicken Marinade.

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.
Keyword gochujang chicken, Korean chicken marinade, spicy Korean marinade