Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), giblets removed
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons gochugaru (Korean chili flakes)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic (about 3-4 cloves)
  • 1 tablespoon grated ginger
  • 1 teaspoon black pepper
  • Optional: 1/2 teaspoon MSG (monosodium glutamate)

Instructions:

  1. Pat the chicken dry with paper towels. This helps the skin crisp up during roasting.
  2. Rub the chicken inside and out with vegetable oil, salt, and pepper.
  3. In a large bowl, whisk together all the marinade ingredients until well combined. Taste and adjust seasonings if needed (more gochugaru for extra heat, more honey for sweetness).
  4. Generously slather the chicken with the marinade, making sure to get it under the skin of the breast and thighs. Place the chicken in a large ziplock bag or cover tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
  5. Preheat oven to 400°F (200°C).
  6. Place the chicken on a roasting rack set inside a roasting pan. This allows air to circulate and helps the chicken cook evenly.
  7. Roast the chicken for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  8. Baste the chicken with pan juices every 20-30 minutes to keep it moist and flavorful (optional).
  9. Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
  10. Carve the chicken and serve immediately. Enjoy your korean roast chicken!