Everyday roasted chicken is transformed by sweet, spicy and savoury Korean pepper paste or gochujang in this recipe heavily inspired by the one here originally created by Molly Baz for Bon Appétit. Gochujang undergoes a really magical transformation when it's cooked out and turns into an aromatically smoky and deeply caramelized crust, so don't be afraid to be quite generous when brushing it onto the exterior of the chicken. I opt out of the 2-3 hour slow and low roast in the original recipe, going instead for the more conventional high-temperature roast for a shorter period of time, yielding a just as juicy and flavorful end result. I also swap out the potatoes for a more familiar bibimbap-esque crispy rice laced with schmaltzy caramelized veggies like zucchini and beech mushrooms. For the rice, a short-grain or sushi rice is ideal, fridge dried and day old is even better, although a long grain rice like jasmine or basmati would be fine substitutions.
Gochujang Roasted Chicken With Crispy Mushroom Rice 8 Steps
In a small mixing bowl, combine the gochujang with the olive oil and mix until even.
Season the entire surface as well as the cavity of the whole chicken liberally with kosher salt and pepper, then brush the gochujang-olive oil mixture all over the surface of the entire seasoned chicken. There will be leftover of this marinade, set aside for later.
Lay the sliced yellow onions in the centre of a 12-inch cast iron pan, then top with the seasoned and marinated chicken. Roast in a preheated 425°F for 40 minutes.
In a mixing bowl, toss the sliced shiitake mushrooms, beech mushrooms as well as sliced zucchini with the sesame oil and season with kosher salt and pepper. Once the chicken has been in the oven for 40 minutes arrange this seasoned vegetable mixture around the roasting chicken in an even layer and return to the oven to roast for an additional 20-30 minutes or until the chicken is cooked through.
Once the chicken is cooked, remove the entire pan from the oven (but keep the oven at the same temperature). Carefully transfer the chicken onto a cutting board and allow it to rest for 10 minutes before cutting into.
Meanwhile, use a slotted spoon to remove the vegetables in the pan to a separate bowl (being sure to leave all chicken fat in the pan). Spread the cooked short grain rice in an even layer into the still hot pan and return to the oven and cook for 10 minutes or until the bottom is browned and crispy.
Remove from the oven and add in the cooked vegetables as well as the remaining gochujang mix and gently toss to combine.
Cut the chicken into desired pieces, lay on top of the crispy rice and vegetable mixture in the pan to serve. Sprinkle with toasted sesame seeds and serve with Korean pickles or banchan of choice.