Go Back

Gochujang Glazed Chicken with Roast Savoy Cabbage

This Gochujang Glazed Chicken with Roast Savoy Cabbage brings the heat, sweet and a whole lot of funk to the classic chicken dinner.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Course Main Course
Cuisine American, Korean
Servings 4

Ingredients
  

Gochujang Glazed Chicken

  • 1 whole chicken
  • 1 tbsp kosher salt
  • 1 tbsp gochugaru
  • 1 lime cut into wedges
  • 1 (1 ½-inch) knob ginger root sliced
  • 1 clove garlic minced
  • 2 tbsp gochujang
  • 2 tbsp honey
  • 1 tbsp water
  • 1 tsp sesame oil
  • toasted sesame seeds for sprinkling

Roast Savoy Cabbage with Carrots & Zucchini

  • 2 tbsp olive oil divided
  • ½ head savoy cabbage cut into wedges
  • 2 large carrots peeled and cut into batons
  • 1 zucchini cut into batons
  • 1 tsp salt
  • 1 tsp gochugaru

Instructions
 

Gochujang Glazed Chicken

  • Trim the chicken of any excess fat and pat dry inside and out with a paper towel. In a small bowl, whisk to combine the salt and gochugaru. Rub the mixture all over the chicken and inside the cavity.
  • Place the chicken on a cooling rack inside a baking sheet and transfer to the fridge. Chill the chicken uncovered for at least 8 hours and for no more than 24.
  • Preheat the oven to 425°F. Grease a large cast-iron skillet with a little olive oil and place the chicken in the center. Stuff the cavity with the lime and ginger and place it in the oven. Roast the chicken for 30 minutes before rotating the pan. Roast for another 20 minutes.
  • After you rotate the pan, make the glaze. Place the garlic, gochujang, honey, water and sesame oil in a small bowl and whisk to combine.
  • When the 20 minutes has passed, take the chicken out of the oven and brush it all over with the glaze. Return the chicken to the oven and roast until the chicken looks burnished, about 5-10 minutes more.
  • Transfer the chicken to a cutting board and tent with foil. Let rest for 10 minutes before carving. Sprinkle the chicken all over with sesame seeds before carving.

For the Roast Savoy Cabbage

  • Once the chicken is in the oven for its second roast, it's time to prep the veg. Pour 1 tablespoon of the olive oil into the center of a large baking sheet. Using a pastry brush, brush the oil all over in an even layer.
  • Arrange the veg on the baking sheet, ensuring the veg is evenly spaced. Drizzle with the remaining olive oil and sprinkle with salt and gochugaru.
  • When it's time to return the freshly glazed chicken to the oven, pop the veg in the oven and let roast for 10 minutes, before rotating the pan. Roast for an additional 10 minutes, then remove from the oven and cover with foil to keep warm until ready to serve.

To Serve

  • Serve the chicken with the roasted veg and a side of plain steamed Jasmine rice.
Keyword cabbage, gochujang, poultry, roast chicken