Gochujang is all the rage lately in the world of hot sauces and chili pastes. It’s a staple of Korean cuisine and it’s spicy, sweet and savory all at the same time. Made from chili powder, glutinous rice, fermented soybeans and barley malt, you probably won’t find many other condiments like it in most of our homes, but it more than deserves a spot in your refrigerator. It adds such a lovely flavor and depth to marinades, stews, soups and even dips. The spiciness of this Korean chili paste can vary by brand, so look for some indication of how hot the mixture is on the packaging.
The gochujang mixture in this recipe could be used in many different ways (as a marinade for example), but here it gets stirred into cooked ground chicken and simmered until the chicken almost absorbs all of the liquid. And that’s it! That’s all there is to this dinner, but it’s so refreshing and delicious.