Gochujang Chicken and Cabbage Skillet 🍳🇰🇷

Name: Gochujang Chicken and Cabbage Skillet 🍳🇰🇷
Total time: 56 min
Cuisine: Korean
Ingredients: 🍗 800 g boneless skinless chicken thighs, bite size pieces (1.76 lb / 28 oz); 🧂 6 g fine sea salt (1 tsp / 0.21 oz); ⚫ 2 g black pepper (½ tsp / 0.07 oz); 🌾 20 g cornstarch, optional for extra cling (2½ tbsp / 0.7 oz); 🫒 20 ml neutral oil (4 tsp / 0.7 fl oz); 🥬 500 g napa cabbage, 3 cm pieces (6 cups / 1.1 lb); 🧅 150 g yellow onion, thin sliced (1½ cups / 5.3 oz); 🥕 120 g carrot, thin matchsticks (1 cup / 4.2 oz); 🧄 12 g garlic, minced (4 cloves / 0.4 oz); 🫚 10 g ginger, grated (1 tbsp / 0.35 oz); 🥣 60 g gochujang (¼ cup / 2.1 oz); 🥄 45 ml soy sauce (3 tbsp / 1½ fl oz); 🍯 30 ml honey or brown sugar syrup (2 tbsp / 1 fl oz); 🍶 20 ml rice vinegar (4 tsp / 0.7 fl oz); 💧 120 ml water (½ cup / 4 fl oz); 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz); 🌶️ 2 g gochugaru, optional (1 tsp / 0.07 oz); 🌱 10 g sesame seeds (1 tbsp / 0.35 oz); 🧅 60 g scallions, thin sliced (½ cup / 2.1 oz); 🍚 300 g cooked rice for serving, optional (2 cups / 10.6 oz)

By RichardObradovic | Main Dishes | Korean | Dec 26, 2025 | 714 views

Description

A sizzling Korean inspired one pan chicken skillet with sweet spicy gochujang glaze, tender cabbage, and a glossy finish that begs for steamed rice.
Hook ✨
Big bold flavor, caramelized edges, and a saucy pan finish in under thirty minutes.

Ingredients

🍗 800 g boneless skinless chicken thighs, bite size pieces (1.76 lb / 28 oz)
🧂 6 g fine sea salt (1 tsp / 0.21 oz)
⚫ 2 g black pepper (½ tsp / 0.07 oz)
🌾 20 g cornstarch, optional for extra cling (2½ tbsp / 0.7 oz)
🫒 20 ml neutral oil (4 tsp / 0.7 fl oz)
🥬 500 g napa cabbage, 3 cm pieces (6 cups / 1.1 lb)
🧅 150 g yellow onion, thin sliced (1½ cups / 5.3 oz)
🥕 120 g carrot, thin matchsticks (1 cup / 4.2 oz)
🧄 12 g garlic, minced (4 cloves / 0.4 oz)
🫚 10 g ginger, grated (1 tbsp / 0.35 oz)
🥣 60 g gochujang (¼ cup / 2.1 oz)
🥄 45 ml soy sauce (3 tbsp / 1½ fl oz)
🍯 30 ml honey or brown sugar syrup (2 tbsp / 1 fl oz)
🍶 20 ml rice vinegar (4 tsp / 0.7 fl oz)
💧 120 ml water (½ cup / 4 fl oz)
🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
🌶️ 2 g gochugaru, optional (1 tsp / 0.07 oz)
🌱 10 g sesame seeds (1 tbsp / 0.35 oz)
🧅 60 g scallions, thin sliced (½ cup / 2.1 oz)
🍚 300 g cooked rice for serving, optional (2 cups / 10.6 oz)

Preparation

1️⃣ Prep the pan and chicken
Pat chicken dry, season with salt and pepper, and toss with cornstarch if using. Heat a 30 cm (12 in) skillet over medium high for 2 minutes. 🔥
2️⃣ Sear for color
Add neutral oil, then chicken in a single layer. Sear 3 minutes without moving, flip, then cook 2 minutes more until browned. 🐓
3️⃣ Add aromatics
Lower heat to medium. Add onion and carrot, cook 2 minutes. Add garlic and ginger, cook 30 seconds until fragrant. 🧄
4️⃣ Build the sauce
Whisk gochujang, soy sauce, honey, rice vinegar, water, optional gochugaru, and sesame oil until smooth. Pour into the pan and stir to coat. 🥣
5️⃣ Cook the cabbage
Add cabbage, toss well, then cover and cook 4 minutes. Uncover and cook 3 minutes more, stirring, until cabbage is tender but still lively and the sauce turns glossy. 🥬
6️⃣ Finish and serve
Turn off heat, sprinkle sesame seeds and scallions. Serve straight from the skillet with rice if you want it classic. ✨

Total Time

⏱️ Prep: 12 min
🔥 Cook/Bake: 16 min
🛋️ Rest: 0 min
⏰ Total: 28 min

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