Ingredients
- 3 tablespoons gochujang (Korean chili paste)
- 3 tablespoons honey
- 3 tablespoons unseasoned rice vinegar
- 1.5 tablespoons low-sodium soy sauce
- 1.5 tablespoons sesame oil
- 1/2 medium yellow onion, roughly chopped
- 4 cloves garlic
- 2 teaspoons paprika
Make the Marinade
This is a blender marinade, which is the easiest way to get a smooth, consistent sauce that will coat the meat evenly.
Combine all of the ingredients—from the gochujang to the paprika—in a blender. Blend on high for ~30-45 seconds, until the marinade is completely smooth and all the onion and garlic has been broken down.
How to Use the Marinade
This recipe makes enough marinade for about 2 pounds of meat. It’s particularly good with boneless, skinless chicken thighs or something like skirt steak.
Place your chicken in a bowl or a zip-top bag. Pour about half of the marinade over the chicken and reserve the other half for later. Make sure the chicken is well-coated, and let it marinate in the refrigerator for at least 30 minutes, or up to a few hours.
When you’re ready to cook, grill or pan-sear the chicken until it’s cooked through.
Let the cooked chicken rest for a few minutes, then brush it with the reserved, unused marinade before slicing and serving.
Spicy Gochujang Marinade
Ingredients
- 3 tablespoons gochujang Korean chili paste
- 3 tablespoons honey
- 3 tablespoons unseasoned rice vinegar
- 1.5 tablespoons low-sodium soy sauce
- 1.5 tablespoons sesame oil
- 1/2 medium yellow onion roughly chopped
- 4 cloves garlic
- 2 teaspoons paprika
Instructions
- Add gochujang, honey, rice vinegar, soy sauce, sesame oil, chopped onion, garlic, and paprika to blender.
- Blend on high for 30-45 seconds until completely smooth.
- Pour half the marinade over meat in a bowl or zip-top bag.
- Refrigerate for at least 30 minutes or up to several hours.
- Cook meat using preferred method until done.
- Rest meat for 5 minutes.
- Brush with reserved marinade before serving.
