Easy Gochujang Marinade: Bold, Spicy Flavours Made Simple
Bring vibrant, spicy Korean flavours to your meals with our Easy Gochujang Marinade. This quick and simple recipe features gochujang, the iconic Korean red chili paste, which adds a rich, smoky heat and a touch of sweetness to your dishes. Whether you’re marinating chicken, beef, pork, or tofu, this marinade infuses your proteins with layers of flavour that are both bold and irresistible.
The beauty of this gochujang marinade lies in its simplicity. With just a few pantry staples like soy sauce, garlic, sesame oil, and a splash of vinegar, you can quickly whip up a marinade that elevates any meal. Allow the protein to soak in the marinade for a few hours (or overnight for even more flavour), then cook to perfection. The result is tender, flavour-packed meat with a deliciously tangy, spicy kick that will have everyone coming back for more.
Perfect for grilling, stir-frying, or even baking, this easy gochujang marinade adds a delightful Korean-inspired twist to any dish. It’s an excellent way to spice up your weekly meals, offering a taste of Korea’s bold, comforting flavours right in your own kitchen.
Prep Time:
5 mins
Servings:
4
Ingredients
4 chicken breasts (approximately 600 grams) or 6-8 skinless, boneless chicken thighs
¼ cup gochujang (Korean chilli paste)
1 tbsp sesame oil
¼ cup soy sauce
1 thumb-sized piece of ginger (grated)
2 cloves garlic (minced)
¼ cup honey
Zest and juice of 1 orange
Instructions
Combine the gochujang, sesame oil, soy sauce, grated ginger, minced garlic, honey, and the zest and juice of the orange in a bowl. Mix well until smooth, then pour over the chicken, ensuring each piece is well coated. Refrigerate for at least 30 minutes, ideally 2 hours, or freeze immediately for up to three months.
To Cook: If frozen, defrost completely in the fridge before cooking. Pour the marinade and chicken into the Instant Pot.
In the Instant Pot XL/7.1L:
Decant the marinade and chicken into the Instant Pot.
Add 300 ml of chicken or vegetable stock.
Secure the lid, ensuring the pressure cooker is sealed.
Pressure cook chicken breasts for 4 minutes with a natural pressure release of 11 minutes, before releasing the pressure
For thighs, pressure cook for 4 minutes with a natural pressure release of 12 minutes, before releasing the pressure
Instant Pot 5.7L:
Decant the marinade and chicken into the Instant Pot.
Add 200 ml of chicken or vegetable stock.
Secure the lid, sealing the pressure cooker.
Pressure cook chicken breasts for 4 minutes with a natural pressure release of 11 minutes, before releasing the pressure
For thighs, pressure cook for 4 minutes with a natural pressure release of 12 minutes, before releasing the pressure
Remember: Cooking times may vary depending on the size and thickness of your cuts. For smaller or larger breasts and thighs decrease/increase the natural pressure release, by 1-2 minutes. Check the chicken is cooked through with a temperature probe (75C) or by cutting into the meat to ensure the juices run clear.
Remove the pressure cooking lid and allow the chicken to rest for 5 minutes, to help Shred or slice the chicken, serving as desired in an Asian-inspired rice bowl, salad, or wrap!