If you love bold, spicy, and savory flavors, you’ll want to try gochujang chicken and vegetables. This Korean-inspired dish brings together tender chicken and a vibrant mix of vegetables, all coated in a rich, flavorful sauce made from gochujang—Korea’s famous fermented red chili paste. The result? A perfectly balanced meal that’s sweet, spicy, and full of umami, delivering satisfaction in every bite. Whether you’re new to Korean cuisine or a longtime fan, this dish offers a great way to experience the depth of flavor that gochujang brings. Let’s dive into what makes gochujang chicken and vegetables so special and how you can easily make it at home.

This dish can be made with the protein of your choice. I will have another post the essentially the same recipe, except I used shrimp and white rice.

Bok choy spears refer to the long, leafy sections of bok choy, a type of Chinese cabbage that is widely used in Asian cuisine. Bok choy, also known as pak choi, is prized for its crunchy stalks and tender, mildly peppery leaves. When you slice bok choy lengthwise, you create what are called “spears” or wedges, showcasing the vegetable’s natural shape and structure.

Bok choy spears can come from baby bok choy, which is smaller and more tender, or from mature bok choy, which has larger, more robust stalks and leaves. These spears are commonly used in stir-fries, soups, and roasted or grilled dishes due to their ability to hold up well to various cooking methods while maintaining a pleasant texture.

Nutritionally, bok choy is a powerhouse of vitamins and minerals. It’s packed with vitamin C, vitamin K, vitamin A, and calcium, making it a great choice for boosting immunity, promoting bone health, and supporting overall wellness. Additionally, bok choy is low in calories and rich in fiber, making it a fantastic addition to a balanced, healthy diet.

When preparing bok choy spears, you can blanch, sauté, or grill them, often finishing with a drizzle of soy sauce, sesame oil, or garlic for extra flavor. Their mild, slightly sweet flavor pairs well with both strong sauces and delicate seasonings, making them a versatile vegetable for any dish. Whether you’re trying to add more greens to your diet or explore new ingredients, bok choy spears are a nutritious and delicious way to add texture and flavor to your meals.

Gochujang is a traditional Korean red chili paste that has become a cornerstone of Korean cuisine due to its deep, rich flavors and versatile use in countless dishes. Made from a blend of red chili powder (gochugaru), fermented soybeans, glutinous rice, and salt, gochujang offers a complex combination of spicy, sweet, and savory tastes, with a distinctive umami note. The fermentation process, which can last from months to years, gives the paste its unique depth of flavor, transforming the simple ingredients into a thick, flavorful condiment that adds heat and richness to both traditional and modern recipes.

The balance between spiciness and sweetness is one of the defining characteristics of gochujang. While it can deliver a punch of heat, the glutinous rice used in the paste provides a subtle sweetness, tempering the spice and making it accessible to a wide range of palates. The fermented soybeans contribute an umami layer, akin to miso or soy sauce, which enhances the overall flavor profile. This makes gochujang a versatile ingredient that works well as a base for sauces, marinades, stews, soups, and even dips.

In Korean cooking, gochujang is essential in popular dishes like bibimbap, tteokbokki (spicy rice cakes), and bulgogi (grilled marinated meat). It’s also increasingly used in fusion dishes, adding a Korean twist to tacos, burgers, and more. Beyond its bold flavor, gochujang also offers health benefits, as the fermentation process may provide probiotics that support gut health. However, due to its high sodium and sugar content, it’s best used in moderation. Whether you’re a fan of spice or simply looking to explore global flavors, gochujang is a must-try ingredient that brings a burst of Korean flavor to any dish.