Who needs their spicy Korean food fix this weekend? This Korean-style chicken with mushrooms will satiate your need for deep red chilis, no matter your comfort level with spicy food!
This is because you can adjust the gochujang paste up or down from what I recommend below. I’d say 4 tablespoons would produce a dish that’s medium-spicy, but you could use 2-3 tablespoons for a milder dish. I personally used 6 tablespoons of gochujang and probably 15 birdseye chilis and loved every bite. If you know me as well as you think you do, my spicy additions shouldn’t be a surprise, because you know I’m obsessed with hot peppers!
If you’re shy to spice, feel free to challenge your palate turn your heat levels up just a notch! It’ll be good for you! Capsaicin increases your body temperature just enough to boost your metabolism slightly and help you burn more calories. Over time and with consistency, a spicy habit could mean good things for your waistline.
Other notes about the recipe: feel free to substitute green garlic with 4 thinly sliced garlic cloves and 4 thinly sliced scallions. I chose green garlic because it’s in season and it’s soooo delicious, but if you have to substitute, this dish will be just as delicious!
Spicy Korean-Style Chicken with Mushrooms
Time: 45 Minutes
2 lbs skinless, boneless chicken thighs, cut into 1-inch pieces
4-6 tbsp gochujang chili paste (to taste)
4 tbsp sesame oil, divided
2 tbsp soy sauce
2 tbsp light brown sugar
4 green garlic bulbs and stems, white and pale green parts only, thinly sliced
1 tbsp chopped fresh ginger
2 tbsp toasted sesame seeds
12 oz crimini mushrooms, trimmed and thinly sliced
10 dried birdseye chilis, stemmed (optional)
1 small bunch chives, chopped
Steamed rice, to serve
Kimchi, to serve (optional)
In a large mixing bowl, add chicken, gochujang, 2 tbsp sesame oil, soy sauce, light brown sugar, green garlic, ginger, and sesame seeds. Marinate for 20 minutes and up to 2 hours.
Meanwhile, heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add mushrooms and season with salt and pepper. Sauté for 10-15 minutes until browned and tender. Add chicken with marinade, 1/2 cup water, and birdseye chilis. Reduce heat to a low simmer, and cook, stirring occasionally, for 20-25 minutes until chicken is cooked through.
Serve over steamed rice with kimchi on the side. Garnish chicken with chives and serve immediately.
If you liked this recipe, check out my recipes for Pork Belly Stir-Fry with Snow Peas and Mixed Mushrooms, Wild Rice Bowl with Mushrooms, Bok Choy & Soft-Boiled Eggs, and Thai Stir-Fried Noodles with Kale and Chicken: Pad See Ew