October 13, 2012 § Leave a comment
This is a recipe for chicken breast tenders that is easy and satisfies my craving for something that is savory, sweet, spicy, and a little smoky. It’s too wet to grill today here in New Jersey, but I can make this under a hot broiler in my oven and get that deep, barbecued flavor.
The key is gochujang, which is Korean hot pepper paste. Gochujang (go-choo-jahng) is what I call “chili” for this recipe. Gojujang is a staple of Korean cooking and lends food a resonant spiciness that is more heat than fire. Compared to a hot pepper-based seasoning like Tobasco or Sriracha, gochujang gives food more of a spicy hum than a twang.
Gochujang is a flavor that makes a dish taste particularly Korean. Koreans use it for a wide variety of soups, sauces and other recipes, and it is often added to food as a condiment for extra…
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