Seoul Good Roast Chicken a Koreaninspired Feast

Recipe Introduction

Fancy a Korean roast chicken that's seriously Seoul good? Ever wonder how to spice up your Sunday roast? This isn't your nan's roast chicken, that's for sure! Get ready for bold flavours and a crispy skin that'll have everyone fighting for the last piece.

Seoul Good Chicken: A Quick Taste

This Korean roast chicken recipe is a total game changer. Think crispy skin, juicy meat, and a flavour explosion thanks to the Gochujang marinade.

It's sweet, spicy, and utterly addictive. Honestly, it's the Korean fried chicken alternative you never knew you needed.

A Little Bit About This Korean Feast

This recipe draws inspiration from classic Korean BBQ flavours. I first tried something like it in a small restaurant in Seoul and was hooked.

It's rated medium difficulty. Prep takes about 30 minutes, and marinating can be anything from 4 to 24 hours. Cooking time is around 1 hour 15 minutes to 1 hour 30 minutes.

It serves 4-6 people.

Why You'll Love This Chicken

The Gochujang marinade is the real star, offering a delightful spicy kick. Plus, it's packed with flavour from garlic, ginger, and sesame oil.

This is the perfect dish for a casual get-together with friends or a slightly more-special family dinner. What makes this recipe special? It brings a taste of Korea right to your kitchen.

You can even call it a Seoul chicken recipe , if you like.

Now, let's dive into the ingredients.

Ingredients & Equipment: Your Korean Roast Chicken Arsenal

Ready to make some Seoul chicken recipe magic? This Korean roast chicken recipe is all about flavour, and that starts with having the right ingredients and tools.

Don’t worry. It's simpler than you think. I promise! Honestly, I used to get intimidated by "fancy" recipes. But this is so worth it.

Main Ingredients: The Flavour Foundation

Let's break down what you need for this amazing Gochujang chicken recipe . First, the star of the show.

• Whole Chicken: About 3-4 lbs (1.3-1.8 kg) , air-chilled if you can find it. Air-chilled just means the skin will get extra crispy. You know, the type that makes you want to dance?
• Kosher Salt: 1 tablespoon . Because seasoning is essential , darling!
• Black Pepper: 1 teaspoon , freshly ground. Freshly ground makes a difference. Trust me!

Next up, the marinade. This is where the Korean BBQ chicken vibes really come through.

• Gochujang (Korean Chili Paste): 1/4 cup (approx. 60ml) . This is the heart and soul! Get a good quality one.
• Soy Sauce: 2 tablespoons (approx. 30ml) . Adds that umami goodness.
• Rice Wine Vinegar: 2 tablespoons (approx. 30ml) . For a little tang.
• Honey: 2 tablespoons (approx. 30ml) . Balances the spice.
• Sesame Oil: 1 tablespoon (approx. 15ml) . That nutty aroma is heavenly.
• Garlic: 4 cloves , minced. Because garlic makes everything better, right?
• Ginger: 1 tablespoon , minced. Fresh is best here!
• Gochugaru (Korean Chili Flakes): 1 teaspoon (approx. 5ml) . (Optional, for extra heat. If you like it spicy, like really spicy, go for it!)
• Black Pepper: 1/2 teaspoon (approx. 2.5ml) , freshly ground.

Last, the roasting necessities.

• Vegetable Oil: 1 tablespoon (approx. 15ml) . Keeps things from sticking.
• Chicken Broth or Water: 1 cup (approx. 240ml) . For moisture and flavour.
• Optional Veggies: Onion, carrots, celery. Roughly chopped.

Seasoning Notes: Spice It Up

Gochujang is the MVP here. It brings the heat, the sweet, and a whole lot of flavour.

Feel free to adjust the Gochugaru to your liking for a spicier spicy Korean chicken . If you can't find Gochujang, sriracha and a tiny bit of miso paste can work.

But it's not quite the same. Honestly, it is better if you find it.

Equipment Needed: Keep It Simple

You don't need a fancy kitchen to make amazing Korean roast chicken wings .

• Large Bowl or Resealable Bag: For marinating.
• Roasting Pan with Rack: Essential for crispy skin.
• Kitchen Twine (Optional): For trussing the chicken.
• Meat Thermometer: Crucial to ensure it's cooked through. Aim for 165° F ( 74° C) in the thickest part of the thigh.

That's it! See? Easy peasy. Now, let's get cooking this crispy skin roast chicken Korean style! I know you will make a Korean fried chicken alternative .

Seoul Good Eats: Mastering the Korean Roast Chicken Method

Alright, let's talk chicken! Not just any chicken, though. We're diving headfirst into the amazing world of Korean Roast Chicken . Forget your standard Sunday roast; this is a flavour explosion!

Did you know? Chicken is one of the most consumed meats worldwide, with South Korea alone enjoying a whopping average of 15 kg per person annually.

This recipe brings together comfort and culture.

Prep Like a Pro: Mise en Place Magic

First things first, mise en place , my friends. Get everything ready! Whisk together the Gochujang chicken recipe marinade: 1/4 cup Gochujang, 2 tablespoons soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 4 minced garlic cloves, 1 tablespoon minced ginger, 1 teaspoon Gochugaru (optional), and 1/2 teaspoon black pepper.

This Korean marinade for chicken is the bomb. Honestly, the smells alone will make your mouth water.

Pat that chicken dry! Seriously, really dry. Then, give it a good rub down with 1 tablespoon kosher salt and 1 teaspoon black pepper.

I'm talking a proper spa treatment for your Korean fried chicken alternative . This is the secret to crispy skin roast chicken Korean , so don't skip it.

If you have time, let the chicken sit in the fridge, uncovered, for an hour or two. This helps dry the skin out even more.

Safety tip: Wash your hands thoroughly after handling raw chicken, you know?

Let's Get Cooking: Your step-by-step Guide to Jjang Chicken

1. Marinate that bird! Slather the chicken with the Korean marinade for chicken . Make sure every nook and cranny is covered.
2. Refrigerate for at least 4 hours, up to 24 hours. The longer, the better, for that spicy Korean chicken .
3. Preheat the oven to 400° F ( 200° C) . Place chopped veggies (optional) in the roasting pan and set the rack.
4. Place the chicken on the rack. Pour 1 cup chicken broth into the pan.
5. Roast for 45 minutes . Then, reduce the heat to 350° F ( 175° C) and baste with pan juices.
6. Continue roasting for 30-45 more minutes . Until a thermometer reaches 165° F ( 74° C) .
7. Rest for 10- 15 minutes before carving. This is crucial!

Pro Moves: Level Up Your Chicken Game

Want that super crispy skin? Try air-chilled chicken. If you want next level flavor, glaze with honey or maple syrup in the last 10 minutes.

Make it that ultimate Korean chicken glaze .

The biggest mistake? Not letting the chicken rest! I know, it's tempting, but trust me.

You can prep the marinade a day ahead. You'll have Seoul chicken recipe perfection waiting.

So, there you have it! The Korean roast chicken recipe that is sure to become your new family favorite. It's fun, relatively easy, and tastes amazing.

Remember, cooking should be a blast, not a chore. Go on, give it a try! You won't regret it.

Recipe Notes That'll Make You a Korean Roast Chicken Rockstar

Okay, so you're ready to tackle this Korean roast chicken . Awesome! But before you dive headfirst into that marinade, let's chat about some things that'll make your chicken sing .

Think of these as your secret weapons.

Serving Suggestions: From Plate to Palate

Presentation matters, right? A beautifully plated Seoul chicken recipe just tastes better. For that authentic vibe, serve your glorious Korean roast chicken on a bed of fluffy steamed rice.

Add a side of kimchi. It's non-negotiable, honestly. Think about a vibrant Korean cucumber salad for some crunch. Some stir fried noodles will always make a perfect side.

Don't forget a sprinkle of sesame seeds and maybe some chopped green onions for that extra pop of color. A little goes a long way!

Storing Like a Pro: Korean Fried Chicken Alternative for Later

Got leftovers? Lucky you! This spicy Korean chicken is just as amazing the next day.

Pop your chicken in the fridge within 2 hours, in an airtight container. It'll keep for about 3-4 days. I usually shred mine and toss it in a salad or make amazing sandwiches.

Freezing is an option, too. If you are planning on freezing any parts of the chicken, make sure to separate it first.

It should be good for up to 2-3 months. Reheat in the oven for the crispiest results, or in the microwave if you're in a hurry.

Variations: Gochujang Chicken Recipe Remix!

Want to mix things up? I got you.

For a gluten-free version, swap the soy sauce for tamari. Easy peasy! Need a little less sugar? Stevia is your friend, as long as you add less, so it won't be overly sweet.

If you are feeling brave you can add more Gochugaru chili flakes to the marinade for an extra fiery Korean chicken glaze .

Or, you can use sriracha if you don't have gochujang.

Nutrition Basics: Fueling Your Body

Let's keep it simple, yeah? This crispy skin roast chicken Korean style is packed with protein. It's about 45-55 grams per serving, give or take.

You're also getting a good dose of healthy fats.

Calories will land somewhere between 450 and 550 per serving. Just remember that the nutrition can change depending on how much sauce you are using, and sodium is around 500-700 mg.

This is not health advice, consult your doctor first!

Bottom line? You're enjoying a delicious and relatively balanced meal. Go on, treat yourself to some Korean roasted chicken wings !

So, there you have it. My ramblings on recipe notes. Now get in that kitchen and make some magic with this air fryer Korean chicken ! You got this! And when it is done, let me know how you liked it, and how it all worked out.

Frequently Asked Questions

What's the secret to getting really crispy skin on my Korean roast chicken?

The absolute key to crispy skin is to pat the chicken completely dry with paper towels before marinating. Seriously, don't skip this step! Also, consider using an air-chilled chicken if you can find one, as they tend to have less moisture. Finally, don't overcrowd the pan; good airflow helps with browning.

Can I marinate the Korean roast chicken for longer than 24 hours? Is there such a thing as too long?

While a longer marinating time (up to 24 hours) is ideal for maximum flavor penetration, I wouldn't recommend going much longer than that. The acidity in the marinade can start to break down the chicken and affect the texture if left for too long. Stick to the recommended time for the best results, alright?

I can't find Gochujang! Is there a good substitute for this Korean roast chicken recipe?

Gochujang is pretty crucial for that authentic Korean flavor, but if you're in a bind, you can try a mix of sriracha and a little miso paste. Add a touch of brown sugar to mimic the sweetness of Gochujang. It won't be exactly the same, but it's a decent substitute when you're in a pinch.

Think of it as a "Plan B" worthy of James Bond.

How do I store leftover Korean roast chicken, and how long will it last?

Let the leftover chicken cool completely before storing. Then, place it in an airtight container and refrigerate. It will stay good for 3-4 days. You can shred the chicken and use it in sandwiches, salads, or even bibimbap! Just make sure to reheat it thoroughly before eating, no one wants to risk a dodgy tummy.

Is there anything I can serve with Korean roast chicken to make it a complete meal?

Absolutely! Steamed rice is a classic pairing, of course. Kimchi is also a must have! But don't stop there - a Korean cucumber salad (Oi Muchim) or sautéed spinach with sesame oil (Sigeumchi Namul) would round out the meal beautifully.

Think of it like building your own delicious Korean inspired tasting menu right at home.

What's the best way to check if my Korean roast chicken is cooked through?

The only way to be absolutely sure your chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the thigh, being careful not to touch the bone. The internal temperature should reach 165°F (74°C).

If it's not there yet, pop it back in the oven for a bit longer better safe than sorry!