Slice the chicken into strips and serve them on a platter with fresh herbs (I usually use mint, but you can add or substitute other herbs like basil or cilantro) and sliced red chiles. Heat a large cast iron skillet over medium-high heat with oil, 2 turns of the pan. Generally, the longer the fermentation, the darker the color. But sometimes it is also due to ingredients used. Cook until the milk starts to simmer and thicken slightly. This was the perfect consistency to for a sweet and spicy sauce, which is perfect for Korean fried chicken, glazing proteins, and tossing with vegetables! Keep in mind, once cooled, it should thicken up even more so take this into consideration when you’re reducing the sauce. Serve on a bed of veggies, or grains to achieve a relatively low-calorie meal. It’s super delicious, and after marinating, can be made in minutes. Add tomato paste, gochujang paste and flour, and cook for another couple of minutes, then add the milk. Add onion, garlic, salt and black pepper, and saute until the onion is translucent. Meanwhile, in the same skillet, add a little bit more oil and start browning the pork. Brown the chicken in hot pan in 2 batches, 2-3 minutes on each side and remove from pan. 2-3 black garlic cloves, minced; 1.5-2 cups cooked quinoa or 2 packs Multi-Grain Medley Minute Rice; 1.5-2 tbsp Chosen Foods Mayo Avocado Oil Black Garlic ; 1.5-2 tbsp gochujang paste; sprinkle of furikake seasoning; 1.5-2 cups steamed mixed vegetables Doenjang becomes black when it is exposed to oxygen. Season the chicken with salt and pepper. Gochujang Chicken in Crisp Lettuce Leaves with Herbs and Chiles. The gochujang sauce will turn into a syrupy consistency, similar to agave syrup or warmed honey. The top layer always become black but when you turn it over and mix the black part back in, the color will change back to brown because it is no longer exposed to air. Gochujang Glazed Alaskan Black Cod is an easy peasy dish.