Gochujang-Glazed Roasted Chicken with Charred Cabbage
Recipe from Sunny Cho
A centerpiece-worthy roast chicken that carries the punch of Korean flavors. Instead of a traditional herb-butter rub, this version uses a sweet, spicy, and sticky gochujang glaze. As the chicken roasts over the cabbage, the drippings caramelize the wedges into a deeply flavorful side dish.
25 minutes (plus 2 hours to overnight marinating)
1 hour 20 minutes
4 - 6
What You'll Need
Ingredients
Chicken and Marinade
One 3½- to 4-pound whole chicken, spatchcocked
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon grated fresh ginger
1 tablespoon grated garlic
1 tablespoon vegetable oil
Gochujang Glaze
3 tablespoons gochujang
2 tablespoons soy sauce
2 tablespoons honey or Korean rice syrup
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon packed light brown sugar
Cabbage
½ medium green or Napa cabbage, cut into 6 to 8 wedges, core intact
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
Kosher salt and freshly ground black pepper
Garnish
1 scallion, thinly sliced
1 teaspoon toasted sesame seeds
Directions
Step 1
Prepare the chicken. Spatchcock the chicken by cutting along both sides of the backbone with kitchen shears and pressing it flat. Pat dry with paper towels. Rub all over, including under the skin if possible, with the salt, pepper, ginger, garlic, and vegetable oil. Place on a tray, cover lightly, and refrigerate for at least 2 hours or up to overnight.
Step 2
Make the glaze. In the Titanium Pro Mini Perfect Pot, combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, and brown sugar. Bring to a gentle simmer over low heat, whisking until glossy and slightly thickened, about 3 minutes. The glaze should be sweet, spicy, and tangy. Set aside to cool slightly; it will thicken as it stands.
Step 3
Prepare the cabbage bed. Drizzle the cabbage wedges with the vegetable oil and sesame oil and season with salt and pepper. Arrange in a single layer on the Large Griddle Pan. The wedges will roast beneath the chicken, catching its flavorful drippings.
Step 4
Roast the chicken and cabbage. Preheat the oven to 400°F. Place a roasting rack over the cabbage in the pan and set the chicken on top, breast side up. (If you don’t have a rack, place the chicken directly on the cabbage.) Roast for 20 minutes, then brush the chicken with some of the glaze. Continue roasting, brushing with more glaze 2 or 3 times during the last 15 minutes, until the chicken is lacquered and deeply golden, 50 to 60 minutes total. The thickest part of the thigh should register 165°F on an instant-read thermometer.
Step 5
Transfer the chicken to a cutting board. Let it rest for 10 to 15 minutes. While the chicken rests, toss the cabbage wedges gently in the pan drippings and return to the oven. Roast until the edges are caramelized and the centers tender, 15 to 20 minutes longer. For extra char, broil for 3 to 5 minutes.
Step 6
Serve. Carve the chicken into quarters or eighths. Arrange over the roasted cabbage on a platter. Drizzle with any remaining glaze and garnish with scallions and sesame seeds.
💡 Chef's Tip:
Spatchcocking shortens the roasting time and ensures even cooking. If preferred, you can roast the chicken whole; increase the total cooking time by 15 to 20 minutes.
Sunny Cho
Sunny Cho is a Los Angeles-based food stylist and chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.
