We eat a lot of chicken in our house, especially roast chicken. It definitely can get boring at times, so when I am in the mood for a challenge I try to switch it up. Korean food is a favorite of ours, and we are definitely learning to try to make more of it at home. Due to this, we have a handful of Korean ingredients at home, and I don’t want to just use them just in Korean dishes. I believe half of learning about different foods is trying to incorporate the ingredients into your everyday foods. Gochugaru Roast Chicken is born!
Gochgaru is a Korean chili pepper powder. It’s the main ingredient in gochjaung which is the main ingredient in kimchi. I love gochugaru because it is not only heat, but flavor as well. With that beautiful crimson color you would think it is crazy spicy, not so much. It’s just enough heat to let you know it’s a chili and has a subtle dried fruit flavor. It’s my favorite chili powder to use when I want to add spice to something. I stuff the cavity with ginger, onion and garlic. All those flavors permeate through the chicken, giving it more depth and more flavor! Hope you enjoy it as much as we do!
- 1 4-5 pound whole chicken
- 2 1/2 tsp gochugaru powder (Korean red pepper)
- 2 1/2 tsp kosher salt
- 1 - 2" piece of ginger, quartered
- 1 small onion, quartered
- 1 head of garlic, cut crosswise
- 2 tbsp melted ghee or butter
- butchers twine or silicone cooking bands
- Preheat oven to 425°
- In a small bowl or ramekin mix together the salt and gochugaru, set aside. Line a baking sheet with foil and place the chicken on it. Remove any giblets or any parts that may be inside the cavity. Sprinkle the inside of the chicken cavity with about 1/3 of the salt and gochugaru mixture. Then stuff with the ginger, onion, and garlic. Alternate each item, so each of the ingredients are layered in the cavity.
- Tie the legs together with butcher's twine or with the silicone cooking bands and tuck the wing tips under the body of the chicken (This helps to keep the wings from getting too brown). Brush the melted ghee or butter all over the chicken and sprinkle heavily with the remaining salt and pepper.
- Bake in the oven for 50-60 minutes, or until the juices run clear when you cut between a leg and thigh. Around the 35-40 minute mark, if you notice the chicken starts to get too brown, tent with foil. Allow to rest 15 minutes before carving.
More Korean inspired recipes here.