Slow-roasted gochujang chicken with cabbage is an easy weeknight dish with an unexpected twist! Juicy tender roasted chicken with rich, spicy, and slightly sweet flavor pairs perfectly with savory caramelized roasted cabbage.
Jump to RecipeI don’t know where the idea came from, but I woke up one morning knowing that I needed to revamp my approach to roasted chicken. I was looking for a more Asian-inspired flavor profile, than the regular quintessential poultry herbs. I knew my old friend, Mr. Gochujang was going to be my leading star in the dish, with its rich, sweet, spicy, umami-packed flavor bomb of existence. So with those two key thoughts, I set out to the Internet to see what inspiration I could find. Lo and behold, Bon Appétit had a brilliant recipe, which I drew largely upon and tweaked a bit to create my version.
Friends, I tell you this is a surefire way to add a little pizzazz to your roasted chicken endeavors. Your house will smell scrumptious, while yielding a unique and beautiful deep tawny reddish brown skin, with a succulent and tender meat infused with the rich, spicy-sweet flavors of Gochujang. The cabbage cooks in the chicken juices and gochujang oil, and will caramelize during the slow roasting, yielding a slightly nutty, subtle sweetness to balance out the spiciness of the Gochujang marinade.
What is Gochujang?
Gochujang is a staple ingredient in Korean cuisine, renowned for its unique flavor profile and versatility. It is a fermented chili paste made from red chili peppers, glutinous rice, fermented soybeans, and salt. The paste is traditionally aged in large clay pots, which allows its flavors to develop and intensify over time.
Gochujang is characterized by its deep, complex taste, which combines spiciness with a subtle sweetness and a rich umami undertone. It adds depth and complexity to dishes, serving as a base for sauces, marinades, soups, and stews. Gochujang is not only beloved for its flavor but also its health benefits, as it contains beneficial probiotics and is rich in vitamins and minerals.
Its versatility makes it a beloved ingredient in both traditional Korean dishes and fusion cuisine around the world. Whether used as a condiment, a seasoning, or a main ingredient, Gochujang adds a bold and distinctive flavor to any dish it graces. I like to use this Brand : Mother-In-Law’s Kimchi Fermented Chile Paste
Tips to make the Best Slow-roasted gochujang chicken and cabbage
- Pat chicken dry: If you have rinsed your chicken (some people insist on doing this, leave them alone!) you won’t be able to season it properly if it’s still wet. You’re going to need quite a few paper towels, and don’t forget to pat the inside as well.
- Take off the Chill: As with any meat, it’s best not to begin cooking straight from the fridge cold. After you dry and salt the whole chicken, let it stay out at room temperature for about 30 minutes before it goes in the oven. This will be more than enough time to finish the other steps in the recipe.
- Not too small: Don’t chop the cabbage pieces too small. Since this recipe is cooking on a low heat for a couple of hours, we don’t want the cabbage to over caramelize and burn.
- Give it a rest: Plan on adding another 10 minutes of time for the chicken to rest after it’s been cooked. This helps seal in the juices for a tender bite every time.
How to Make Slow-Roasted Gochujang Chicken and Caramelized cabbage
Place a rack in the middle of the oven; preheat to 300°. Pat chicken dry with paper towels. Place the bird on a rimmed baking sheet. Season the entire chicken all over with salt. Season the cavity, as well.
Whisk 5 Tbsp. gochujang and ¼ cup extra-virgin olive oil in a medium bowl until combined. Finely grate 2 garlic cloves (from one of the whole head of garlic) into gochujang oil. Using a spoon, peel 1-inch piece of fresh ginger), then grate into gochujang oil; whisk to combine.
Cut what’s left of the head of garlic in half crosswise, and stuff it into the cavity of the chicken. Tie legs together with kitchen twine. Using a pastry brush, brush the gochujang oil over the chicken, you will have some leftover for the cabbage.
Remove one layer of the outer leaf of cabbage if need (sometimes they are a little dried out and floppy) then cut crosswise, remove the core, and cut each half into four pieces. Toss in remaining gochujang oil until well coated. Season lightly with salt and pepper and toss again to combine.
Arrange cabbage in a 12″ cast-iron skillet, scooting them toward the edges of the pan to make space for chicken. Place chicken in the middle of the cabbage.
Roast chicken and cabbage for about 2–3 hours (cooking time will vary depending on oven temperature and size of the bird, so make sure you check in after 90 minutes to assess.)
About halfway through the cooking time, remove the skillet from the oven to toss cabbage over in juices and prevent burning.
Cooking is done when the skin is a deep reddish-golden brown color, and a meat thermometer reads 165 degrees.
Remove from oven and let rest for 10-15 minutes before cutting chicken. Don’t skip this step: Letting the bird rest helps the juices in the meat to settle and make the meat more juicy. Carve chicken and arrange it on a plate with caramelized roasted cabbage to serve.
Slow-Roasted Gochujang Chicken and Caramelized cabbage
Ingredients
- 5 lb whole chicken
- 1½ tsp. kosher salt
- 5 Tbsp. gochujang Korean red chili paste
- ¼ cup extra-virgin olive oil
- 1 head of garlic 2 cloves grated into rub, remaining for inside chicken cavity
- 1 ½ in piece fresh ginger peeled and grated
- 1 head of cabbage
Instructions
- Place a rack in the middle of the oven; preheat to 300°. Pat chicken dry with paper towels. Place the bird on a rimmed baking sheet. Season the entire chicken all over with salt. Season the cavity, as well.
- Whisk 5 Tbsp. gochujang and ¼ cup extra-virgin olive oil in a medium bowl until combined. Finely grate 2 garlic cloves (from one of the whole head of garlic) into gochujang oil. Using a spoon, peel 1-inch piece of fresh ginger), then grate into gochujang oil; whisk to combine.
- Cut what’s left of the head of garlic in half crosswise, and stuff it into the cavity of the chicken. Tie legs together with kitchen twine. Using a pastry brush, brush the gochujang oil over the chicken, you will have some left over for the cabbage.
- Remove one layer of the outer leaf of cabbage if need (sometimes they are a little dried out and floppy) then cut crosswise, remove the core, and cut each half into four pieces. Toss in remaining gochujang oil until well coated. Season lightly with salt and pepper and toss again to combine.
- Arrange cabbage in a 12″ cast-iron skillet, scooting them toward edges of pan to make space for chicken. Place chicken in the middle of cabbage.
- Roast chicken and cabbage for about 2–3 hours (cooking time will vary depending on oven temperature and size of the bird, so make sure you check in after 90 minutes to assess.)
- About halfway through the cooking time, remove the skillet from the oven to toss cabbage over in juices and prevent burning.
- Cooking is done when the skin is a deep reddish-golden brown color, and a meat thermometer reads 165 degrees.
- Remove from oven and let rest for 10-15 minutes before cutting chicken. Don’t skip this step: Letting the bird rest helps the juices in the meat to settle and make the meat more juicy. Carve chicken and arrange it on a plate with caramelized roasted cabbage to serve.
