Spicy Korean Roasted Chicken – Delishar

Each time I go grocery shopping, I’ll walk pass an aisle that sells Korean food items. This red colour plastic packaging always got my attention. I’d stop, give it a glance, and continue walking. But the last time I was there, I stopped, picked it up, and into my shopping cart it went. I knew it was some kind of spicy Korean paste, but I had no idea what it really was. I’m not a big fan of Korean food to began with, for some reason, I always find that Korean food lacks flavour and taste rather fermented. 

However, to be fair I haven’t really given Korean food a second chance. I have probably ordered chicken bulgogi once or twice at food court and didn’t find it too appetising. I felt that it was kind of a tease actually, because it was not spicy (well, at least not to me) and lacks strong flavours that I love. But I did enjoy bibimbap when the husband and I decided to give it another chance at the Korean restaurant during one of our date nights.  When I found out that the Koreans used this spicy chilli paste (Gochujang) to make the sauce for bibimbap, I was convinced that I need to use this sauce in my cooking.

Korean chicken 3

The first thing that came to mind was this simple dish. I made the marinade with flavour profiles that I love, sweet, spicy, and salty. Then let the chicken marinate over night, soaking in all the gorgeous flavours. Then pop it into a hot oven and let it roast. The sugar in the marinade caramelised, resulting in delicious charred bits all over the chicken. The husband came back from work and exclaimed, “Whoa, love the colour on the chicken!”. Because I don’t make Korean food at home, I asked what did he think of the dish. He said that it tasted different, but a very good tasty different. 🙂 

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Spicy Korean Roasted Chicken


  • 4 chicken legs bone-in & skin on
  • 2 tbsp gochujang
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp bown sugar
  • Salt & black pepper to taste
  • 2-3 cloves garlic minced
  • 2 tsp grated ginger
  • 1/2 tsp red chilli flakes optional
  • 1 tsp toasted sesame seeds to garnish
  • 1 tbsp chopped spring onions to garnish
  • In a mixing bowl, add gochujang, ginger, garlic, soy sauce, sesame oil, and sugar together.

  • Season both sides of chicken with salt and pepper.

  • Pour marinade over and allow to marinate for 1 hour to 24 hours.

  • Bake in preheated oven for 30-40 minutes at 200C or until done.

  • Sprinkle some toasted sesame seeds, and garnish with chopped spring onions.

Korean chicken

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Stir-fried Korean Ramyun Noodles (Ramyun Goreng) – Delishar

What’s your guilty pleasure? For me, it is Shin Ramyun Instant Noodles, maggi goreng style. Actually, I like the soup version as well. This is probably the only instant noodle I eat, as I like that the spiciness of this noodle isn’t as mild as all the other instant noodle brand. And more importantly, I like the texture of the ramen noodle most. 

Inspired by Maggi Goreng (also another of my guilty pleasure), I came up with this super easy recipe. This is a great way to jazz up common instant noodles, and it’s really delicious too! The recipe is completely versatile because you can add whatever you like to the mix. Beef slices, tofu cubes, scrambled eggs, or mushrooms just to name a few. Here I used fresh chicken breast and kimchi, then topped it with a gorgeous over easy fried egg. 

Writing this post is not helping with my diet at all. I’m getting really hungry, and craving for a bowl of stir-fried korean ramyun!! I shall stop writing about the dish, and leave you with the recipe before I cave. Enjoy! 


Stir-fried Spicy Korean Noodles


  • 1 packet of instand korean ramen noodles
  • 1 packet of included seasoning
  • 1 packet of included dehydrate toppings
  • 1-2 tbsp ketchup
  • 1/3 cup kimchi and it’s juices roughly chopped
  • 1 chicken fillet sliced into thin pieces
  • 1 clove garlic
  • 2 tsp cooking oil
  • 1/4 cup noodle cooking water
  • salt and pepper to taste


  • 1 fried egg
  • 1/4 tsp sesame seeds
  • 1 tsp chopped spring onions
  • Season chicken with salt and pepper.

  • Bring a saucepan of water to boil and cook noodles together with dehydrated toppings just shy of al dente. (slightly undercooked)

  • In your frying pan, heat oil on medium high heat.

  • Add chicken and saute until no longer pink.

  • Then add garlic, and kimchi. Stir-fry for 30 seconds.

  • Drain noodles, reserving 1/4 cup of the cooking liquid.

  • Add noodles to frying pan, season with seasoning pack and ketchup.

  • Pour in some reserved cooking liquid if too dry.

  • Toss and mix well, and remove from heat.

  • Top with egg, sesame seeds, and spring onions.

  • Serve immediately.

Korean Ramen Goreng 1

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Korean Fire Chicken (Chijeu-buldak) – Delishar

I mean, how can you say no to a generous amount of melted cheese atop spicy caramelised chicken chunks?! It’s like comfort food taken to a whole new level! Not to mention that it’s so darn easy to make it! If you are into spicy food, like I am… then this is definitely for you! If you aren’t too adventurous when it comes to spicy food, just adjust the amount of chilli powder to taste. 

The best way to eat this dish is with a pair of chopsticks, or fork, and when it is piping hot out of the oven. The cheese is melted into this absolutely delicious golden lava, stringy beyond believe. And as you grab a piece of chicken and pull it away from the dish, you twirl your chopsticks and let the melted cheese wrap itself around the piece of meat. Then put it in your mouth and hear yourself go “Mmmmm…” as you close your eyes and enjoy the foodgasm.


I’m not exaggerating the whole experience, just re-enacting the dinner scene again is getting my mouth watering uncontrollably. The cheese kind of works as the cooling agent to balance off the heat in this dish. I served this with KimChi fried rice topped with a sunny side up that night, and the meal was a winner through and through! 


Korean Fire Chicken (Chijeu-buldak)


  • 450 g chicken breast cut into 1 inch cubes
  • 1/4 cup Gochugaru Korean chilli flakes/powder
  • 2 tbsp gochujang Korean hot pepper paste
  • 2 tsp soy sauce
  • 1 tbsp vegetable or corn oil
  • 2 tsp sesame oil
  • 1/4 tsp ground black pepper
  • 2.5 tbsp honey
  • 3 cloves garlic minced
  • 1 tsp grated ginger
  • 220 g shredded mozzarella cheese
  • 3 tbsp water
  • In a bowl, combine gochugaru, gochujang, soy sauce, sesame oil, ground black pepper, honey, garlic, and ginger in a bowl.

  • Mix into a paste.

  • Add the chicken and mix well, set aside.

  • Heat up a skillet with vegetable oil.

  • Place chicken into skillet. (I’m using my Le Creuset 26cm skillet)

  • Use water to get the last of the sauce in mixing bowl into the pan.

  • Cover and cook over medium to medium-high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Check to be sure not to burn the chicken.

  • Uncover, and turn over the chicken.

  • Reduce heat to low.

  • Cover and allow to cook for another 5-10 minutes, or until chicken is cooked through.

  • Pre-heat the oven broiler to melt & gratinate cheese.

  • Sprinkle on the cheese over the top.

  • Place in oven for a few minutes until the cheese is melted and bubbly.

korean fire Chicken 1

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