Cheesy Korean Gochujang Chicken
Gochujang has become one of my favorite ingredients over the past few years, and my new favorite way to use it is in this cheesy Korean gochujang chicken recipe! It’s a super easy one-pan dinner that’s ready in about 40 minutes. The chicken gets coated in a bold sauce, cooked until caramelized around the edges, then topped with melty mozzarella cheese right in the skillet. It’s spicy, cheesy, saucy, and perfect served over rice when you want something that feels a little different from the usual weeknight dinner rotation!
Why You’ll Love This Recipe:
- Everything cooks in one skillet for easy cleanup
- Bold spicy gochujang flavor balanced with gooey melted cheese
- Quick enough for busy weeknights
- Tastes like something you’d order at a Korean restaurant
- Easy to adjust depending on how spicy you like things
- Great served over rice, noodles, or in lettuce wraps
- Leftovers reheat really well for lunch the next day
What You’ll Need
I chose boneless chicken thighs for this recipe because stay juicy and pick up all the flavor from the spicy gochujang marinade.
The sauce is made with soy sauce, rice vinegar, garlic, ginger, sesame oil, gochujang, and gochugaru for a spicy savory Korean-inspired flavor with a little sweetness mixed in.
Then comes the cheese. A layer of melty mozzarella gets added right over the hot chicken at the end, which balances the heat and gives the whole skillet a cheesy restaurant-style finish.
How To Make Cheesy Korean Gochujang Chicken
The chicken gets coated in a bold gochujang marinade with garlic, ginger, soy sauce, sesame oil, and Korean chili flakes before being quickly cooked in a hot skillet until caramelized around the edges.
Once the chicken is cooked through, mozzarella gets melted right over the top in the same pan, creating the spicy cheesy combination that makes this recipe so good!
Everything finishes with green onions and sesame seeds before serving hot over rice for an easy one-skillet dinner with big flavor.
What To Do With Leftover Gochujang
Once you buy gochujang, it’s really easy to use up. I use it in all kinds of things! The spicy savory flavor works in way more than just Korean recipes. Try stirring a spoonful into:
- fried rice
- ramen broth
- marinades for chicken or salmon
- spicy mayo
- noodle dishes
- burger sauce
- scrambled eggs
- roasted vegetables
- dipping sauces
- soups and stews
A little goes a long way, so one container can last through lots of easy weeknight meals. I’ve always got a tub in my fridge and I use it weekly!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The cooked chicken can also be frozen for up to 1 month, although it’s best to freeze it without the cheese on top.
For reheating, warm the chicken in a skillet over medium heat, then add fresh mozzarella on top and let it melt before serving.
Swaps & Variations
Chicken breast, pork, shrimp, or tofu can be used instead of chicken thighs.
Mozzarella gives the classic gooey cheese pull, but provolone or Monterey Jack both melt really well too.
If you can’t find gochujang, a mix of miso and chili paste can work in a pinch, although the flavor won’t be exactly the same.
For extra heat, add more gochugaru or a drizzle of spicy mayo before serving.
You can also stir in vegetables like bell peppers, mushrooms, or onions to turn it into more of a full stir-fry skillet meal.
Serving Ideas
This cheesy gochujang chicken is especially good served over steamed rice so you can soak up all the extra sauce and melted cheese.
It also works well with noodles, fried rice, or wrapped in lettuce cups for something lighter.
For sides, things like kimchi, cucumber salad, roasted broccoli, or quick pickled vegetables pair really well with the spicy savory flavors.
Cheesy Korean Gochujang Chicken
Ingredients
- 1 ½ lb boneless skinless chicken thighs cut into bite-sized chunks
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar or honey
- 3 tbsp gochujang Korean chili paste
- 1 tbsp gochugaru Korean chili flakes
- 4 garlic cloves minced
- 1 tbsp ginger minced
- 2 tbsp sesame oil
- 1 cup mozzarella cheese shredded
- 2 green onions chopped for garnish
- Sesame seeds for garnish
Instructions
- In a large bowl, whisk together the soy sauce, rice vinegar, sugar, gochujang, gochugaru, garlic, ginger, and sesame oil.
- Add the chicken pieces and toss until fully coated. Let the chicken marinate for at least 15 minutes, or up to 1 hour if you have extra time.
- Heat a large skillet over medium-high heat.
- Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized around the edges.
- Reduce the heat to low and spread the chicken into an even layer in the skillet.
- Sprinkle the mozzarella over the top, cover the skillet, and let the cheese melt until gooey.
- Top with green onions and sesame seeds, then serve hot with rice.
If you make this recipe in your own kitchen, I’d love to hear about it! You can leave a review and comment below.