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Weeknight style 25 Minute Korean Bulgogi BBQ Chicken with spicy garlic butter corn. The super fast Korean chicken and rice bowl that tastes just like your favorite Korean spot in town but made at home! Quick-cooking chicken tossed in a sweet, tangy, and spicy Korean style Bulgogi BBQ sauce with spicy garlic butter corn. Serve this chicken over steamed white or brown rice with homemade yum yum sauce on the side. Every bite is saucy, sweet, spicy, and hinted with ginger and garlic, it’s delicious. Major bonus? This comes together in no time at all (under 30 minutes). Perfect for busy weeknights when you’re looking for something a little more exciting, but still quick and DELICIOUS.

overhead photo of 25 Minute Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn

Thursday night Korean takeout…made quickly at home?

Yes, yes, yes, it’s my favorite kind of night. You all know how much I love cooking Asian inspired recipes at home. Ever since our family’s trip to South Korea for the Olympics, Korean style cooking will always be my weakness. It’s always so good. Sure, this is not your traditional bowl of Korean style bulgogi, but bulgogi is really all about the sauce…or hot sauce. The actual translation means fire meat. Trust me, this bulgogi (plus homemade yum yum sauce) are spot on and so delicious.

So while the chicken itself is pretty classic, the spicy garlic butter corn is the “wild card” vegetable. As you can probably imagine, it’s a pretty delicious addition. And very seasonal for the time of year we are entering. As we change seasons, I love incorporating seasonal produce into everything I’m cooking. Since I recently stocked up on fresh ears of sweet corn, it was my go-to vegetable of choice for this recipe.

overhead photo of 25 Minute Korean Bulgogi BBQ Chicken in skillet after cooking

The process…

First up, toss the chicken with a little cornstarch and a touch of oil. Tossing the chicken with cornstarch allows it to get extra crispy and caramelize while cooking. This is KEY.

Now make the sauce. This is a pretty simple mix of Gochujang (Korean chili paste), soy sauce, and lots of fresh ginger and garlic. The Gochujang adds all the flavor, so you really don’t need much else. Gochujang makes everything good, it’s sweet, tangy, spicy, and salty.

Pan-fry the chicken in a little oil until it is crisp. Then pour over the sauce and let it simmer down. As the sauce cooks, it slowly thickens and caramelizes the chicken.

As the chicken is cooking, cook up the corn in a little butter and garlic. Yes, corn, butter, and garlic, so delicious. Oh, and add a jalapeño for a spicy kick. As I said, this is not traditional by any means, but it sure is good! Remember, it can be fun to switch things up!

By this time the chicken should be done as well.

Spicy Garlic Butter Corn in skillet after cooking

Let’s finish this Korean bulgogi up.

First, make a quick homemade version of Asian style yum yum sauce. With my oldest brother in town, the rule is to always double the sauce. So while the chicken is perfectly saucy on its own, the yum yum sauce just adds that extra special touch. Is it needed?

No probably not. But is it good? Yes, definitely.

It’s a simple mix of yogurt (sour cream, or mayo, whichever you prefer, we like yogurt), more Gochujang, and a small squeeze of ketchup. Kind of an odd match-up of flavors, but trust me, this sauce is very delicious and the perfect creamy element to this crispy chicken.

Now, add steamed brown or white rice to a bowl. Then add that buttery corn and spoon the Korean chicken over it all. Finish with fresh green onions, cilantro, and toasty sesame seeds.

Enjoy…immediately.

Yes, this is that simple and that quick-cooking of a meal. Honestly, this will take you no more than thirty minutes to make. And aside from the corn, this uses a good amount of pantry staples too.

overhead photo of 25 Minute Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn

A couple of helpful notes…

What is Gochujang? If you’re not familiar with Gochujang it’s Korean chili paste. It’s spicy with a little sweetness, and it’s extremely flavorful. It’s traditional in a lot of Korean based sauces and is often used in Korean fried chicken or simply as a dipping sauce. Over here, we love Gochujang. I use it for so much more than just Korean food. It’s good when paired with pretty much anything that you’d enjoy with a touch of hot sauce.

You can buy Gochujang in most grocery stores. I know Whole Foods and Trader Joes carry it. I highly recommend this brand Gochujang. It certainly makes for the best truly Korean food.

Tip? If you love a lot of sauce (we do!), then I would recommend doubling the Gochujang sauce so that you can have extra for serving…yes, in addition to the creamy yum yum sauce. Never enough sauce, you know?

Lastly, while I love the corn with this dish, you can really use whatever vegetable you have on hand. Bell peppers would be my top pick, then broccoli, but you could also use asparagus, cauliflower, bok choy. Really, use whatever you’ve got.

And you guys…that’s it. This takes less than 30 minutes to make and it’s not only delicious but fun too. I know we’re not doing much eating out these days, so this is a fun way to do a “dinner out”, at home!

overhead close up photo of 25 Minute Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn

Looking for other homemade takeout style recipes? Some favorites of mine include…

Better Than Takeout Kung Pao Cauliflower

Weeknight Sticky Ginger Sesame Chicken Meatballs

Better Than Takeout Sesame Ginger Chicken Fried Rice

Lastly, if you make this 25 minute Korean Bulgogi BBQ chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

25 Minute Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Calories Per Serving: 366 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1 pound boneless skinless chicken thighs or breasts, thinly sliced
  • 2 tablespoons corn starch or flour
  • 3 tablespoons sesame oil or extra virgin olive oil
  • 1/2 cup low sodium soy sauce
  • 3-4 tablespoons Gochujang (Korean chili paste)
  • 1 tablespoon ketchup
  • 1 inch fresh ginger, grated
  • 4-5 cloves garlic, minced or grated
  • 3 green onions, chopped, plus more for serving
  • 3 tablespoons salted butter
  • 4 ears corn, kernels, removed from cob
  • 2 medium shallots, sliced or chopped
  • 1 jalapeño, seeded (if desired) and chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 3 cups steamed white or brown rice
  • yum yum sauce and sesame seeds, for serving

Instructions

  • 1. In a medium bowl, toss together the chicken, cornstarch, and 1 tablespoon oil.
    2. In a glass jar, combine the soy sauce, 3 tablespoons Gochujang, ketchup, ginger, 2 cloves garlic, and 1/4 cup water.
    3. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over until it becomes crispy, about 5 minutes. Pour in the Gochujang sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. Stir in the green onions, then remove from the heat.
    4. Meanwhile, make the corn. Heat a medium skillet over medium heat. Add the butter, corn, shallots, remaining 2-3 cloves garlic, the jalapeño, and season with salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the cilantro. Remove from the heat.
    5. To serve, divide the rice among bowls and top with chicken and corn. Serve with additional green onions, cilantro, and yum yum sauce (recipe below). Enjoy!

Notes

Yum Yum Sauce: Combine 2 tablespoons of Gochujang, 1 tablespoon ketchup, and either 1/4 cup plain Greek yogurt, sour cream, or olive oil mayo. Season with salt. Sauce keeps for 1 week in the fridge. 

overhead horizontal photo of 25 Minute Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn

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Comments

  1. 5 stars
    This is delicious! I served this to my family tonight and the first words out of my dad’s mouth were “The sauce on this chicken is amazing!!” Everyone in my house just loves your recipes. 😍

    1. 5 stars
      Love love love this recipe. The perfect combo of spicy chicken with creamy crunchy corn. I had never used gochuchang until this recipe and am now finding every reason to use it.

      1. 5 stars
        Loved this!
        I didn’t have any chicken tonight so I used the steak I had already thawed out! I sliced thin and made recipe exactly as written!
        This was so yummy and a BIG hit!
        Will make it again!
        Thanks 😊

  2. 5 stars
    Really delicious! The corn is a luxurious touch and I also add shredded raw carrots and cucumber. Also a little brown sugar to the bulgogi sauce because my gochujang was a bit harsh.

    1. Hey there,
      Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan

    1. Hey Mistie,
      Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  3. 5 stars
    We’ve made this multiple times. It’s a favorite of my family now! My teenage boys are learning to cook and enjoy helping me make it too. Thank you!

    1. Hey Catherine,
      Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan

    1. Hey Jane,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

    1. Hey Dana,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  4. The flavor was fantastic! I wonder if I reduced the sauce too much because it was super salty?

    1. Hey Sandra,
      Thanks so much for giving the recipe a try! Did you use low sodium soy sauce? Let me know how I can help! xTieghan

  5. 5 stars
    Made this last night. Everything about this recipe is fabulous. So tasty definitely going to be making this again.

  6. 5 stars
    Made this last night. Delish! I’ll will be making this again. It’s not fresh corn season here right now so I substituted 2 cups of frozen, thawed. It was a little wet so the corn didn’t brown — delicious anyway. I didn’t know if I would be able to find the Gochujang but was pleasantly surprised to find it in my grocery store. Thanks for another flavorful recipe.

    1. Hey Ann,
      Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan

  7. 3 stars
    The flavor on this is very good, but I used 2 TB of Gochujang (less than the recipe calls for) and it was still extremely spicy, so much so that I couldn’t eat it. Maybe I’ll try again next time with half a TB to start with.

  8. 5 stars
    Just coming back to rate this recipe, after making it three times in a matter of weeks. Absolutely beautiful dish. I did one tofu version and one chicken. Would recommend upping the quantity of the sticky sauce – no such thing as too much, I think!

    I really liked the yum-yum sauce, but my partner thought it wasn’t necessary. I made it with coconut greek yoghurt, so perhaps a sour cream version might go down better.

    Thanks again Tieghan!

    1. Hey Lou,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan

    1. Hey Sian,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan

    1. Hey Kim,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  9. This was delicious but way too salty! I’m surprised not more people commented that, but still loved it. Thank you!!!

    1. Hey Molly,
      The estimate is without the rice, I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. Um, this was the best meal I’ve made in a long time. It was spicy, yes, but VERY flavorful that I didn’t even notice the heat. GREAT recipe!!

  11. 4 stars
    My family really enjoyed it!!! It was indeed quick to make and we adjusted the spice as needed. We also did broccoli instead of corn as my hubby is not a corn guy. Thanks for the recipe as we are always looking for different recipes to try. 😊

    1. Hey Erin,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  12. 5 stars
    This was absolutely delicious! I modified it a bit because I did not have all the ingredients. I didn’t have any green onions so omitted those. For the oil used to stir fry the chicken, I used half sesame oil and half olive oil. Didn’t have any Gochujang so I used 2 tbs. of Korean Chili Flakes (Gochugaru) and 2 Tbs. Chili Garlic Sauce. Used frozen corn instead of fresh. Used chopped white onion for the shallots and added extra to take the place of the green onions. Threw in some sauteed chopped spinach I had left over from yesterday’s meal. Did not use yum yum sauce, sesame seeds or cilantro. Sauteed the corn, garlic, spinach, onion and rice in the butter all together in the butter. It was out of this world good! Next time might add in some toasted sesame seeds.

    1. Hey Linda,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  13. Just came across your website and after 10 minutes I have ordered your cookbooks and can’t wait to start trying your recipes! What brand goehujang do you use? The link took me to flakes not
    Paste!! Thanks so much!!

    1. Hey Molly,
      Thanks so much for following along and ordering the cookbooks, I hope you love them! I like to use Mother in Law’s Gochujang. I usually find it at Whole Foods or I order from Thrive Market. Let me know if you have any other questions! xTieghan

  14. Hi! Made this dish last Friday for Korean New Year. This is so good and not very complicated to make. I didn’t have corn, so I just added some fresh chopped broccoli to the chicken. Served with rice, steamed egg dish, and kimchi-chicken dumplings. My husband loved it so much he wants it again, so we are having it tonite. Again I don’t have corn, so will be adding bamboo shoots & possibly water chestnuts. And my husband is asking for double sauce…lol. This dish is a winner…thank you for sharing it with us!!!

    1. Hey Allegra,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

  15. I look forward to trying this! My question is about the gochujang sauce. Your link takes you to Thrive market, and they only carry the gochujang pepper, “mother in laws” . Which brand do you like? And, have you found any without added sugar?
    Thank you!

    1. Hey Diane,
      Sorry about that, I do like using the Mother in Law’s Gochujang sauce. I hope you love the recipe, let me know if you have any other questions! xTieghan

  16. 5 stars
    This was DELICIOUS!! The perfect quick and easy dinner with fantastic taste. I usually avoid cooking with chicken (I really do not like the taste) but was soo happy with the flavors and sauce of this recipe! Will definitely become a monthly staple. Also, the leftovers made for a KILLER wrap!

  17. It’s cool that you like to be inspired by Asian flavors and that you share that love in your great recipes! I would just say, as a Korean, maybe don’t call this Korean bulgogi, but instead Korean-inspired chicken. Bulgogi is actually beef and is not prepared spicy. Korean spicy marinated chicken is a different dish. We also don’t use dips like this for our BBQ. Thanks for your consideration!

  18. 5 stars
    I have had this saved on my Pinterest board for a bit. I really loved the flavor combos and it was super simple. I do wish I would have added less soy sauce but that it personal preference. Will certainly make this again.

    1. Hey Mary Jo,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  19. 5 stars
    This was my first attempt at anything Korean. It was delicious. Can’t wait to try another of your recipes, your 30 minute ramen is an all time favorite!

  20. 5 stars
    This recipe blew our minds!!! It tasted amazing, not exactly same as bbq bulgogi but still so delicious. To me, the corn is the star of the show. It will be back for family dinner soon. Thank you so much for sharing your recipe.

  21. Hi,
    The hyperlink for Gochujang does not appear to go to the product. Do you have any suggestions for Gochujang sauce?
    Thanks!

    1. Hey Karen,
      Sorry about this, I really love Mother in Law’s gochujang. I hope you enjoy the recipe, let me know if you have any other questions! xTieghan

  22. 5 stars
    I made this for my birthday dinner. It was delicious and so simple after a work day! A home run for the whole family! Thank you!

    1. Hey Juanita,
      I am thrilled that you enjoyed the recipe, thanks so much for trying it out. Have a great weekend! xTieghan

  23. 5 stars
    Hooooo boy this was way too spicy for me, but my husband loves spice. I’ll reduce the Gochujang next time. I also think I’ll add a Tbsp of brown sugar next time because I like my sauces a bit sweeter than it was. But otherwise it was amazing. No need for the yum yum sauce.

    1. Hey April,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

  24. I’m cooking a whole chicken right now in my instant pot. Do you think I could use that in this recipe? Use all the ingredients etc but just don’t cook the chicken as long since it will be fully cooked? Thoughts? Thank you!!

    1. Hey there,
      I think that could work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  25. Should this have brown sugar or some other sweetener in it? Made it as listed last night, and it was definitely missing something for us. After googling other korean bulgogi recipes they all seem to include some kind of sugar.

    1. Hey Natalie,
      Thanks for trying the recipe, I am sorry you felt it needed some sweetener! Please let me know if I can help in any other way! xTieghan

  26. 5 stars
    WOW. Just made this for the first time. This is also the first comment I’ve EVER left on a blog, but this recipe is just TOO good!!!! Will be adding to our rotation 🙂

  27. Made this today – SO GOOD. Flavorful, which is always my goal but actually not always easy to find in recipes, except for yours. Which is why all three recipes on my menu board this week are yours! Thank you so much, Tieghan!

  28. Making this tonight! Woo hoo. If you have to use frozen corn, how many cups would you guess equals 4 ears of corn? Thank you!

    1. Hey there,
      I would use about 2 cups of corn. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. 5 stars
    Made this last night and it was a hit! I love the flavours and crunchy texture from the corn. Will be making this again for sure! Delicious.

  30. 1 star
    I made this as written but we thought it was terrible. I have a few favourite recipes from this site and they are delish but this recipe seemed to be missing an element. The sauce was salty and 2 dimensional. Calling it bulgogi is odd as the sauce is nothing like bulgogi and it’s chicken. I won’t even save the leftovers.

    1. Hey Sara,
      So sorry you did not enjoy this recipe, please let me know if I can help in anyway! Wishing you a happy and healthy 2021! xTieghan

  31. 4 stars
    Flavorful dish, but too salty. I used low sodium soy sauce, and it was still too salty. I would love to try this recipe again, but I am wondering if there are any tips on reducing the saltiness? Maybe half the soy sauce and add more water with a little brown sugar? Any ideas? Otherwise, it was a big hit!

    1. Hey Megan,
      So sorry you found this dish to be too salty, next time reduce your soy sauce or try using coconut aminos! Happy New Year! xTieghan

  32. Made this last night after I saw your “top recipes of 2020” post and OMG…so so good! I had a package of tofu to use up so I used that instead of chicken. It was SO GOOD. Definitely adding it to the rotation of dinner recipes. My fiancee kept saying “this tastes like a restaurant!” 🙂

    1. Hey Caitlin,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  33. 5 stars
    One of the best things I’ve ever cooked!! Thanks so much for this recipe, I’ll make it again (and again and again)

    1. Hey Constance,
      Thank you so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  34. 5 stars
    Really enjoyed this!! Loved the flavor of the gochujang and was pleasantly surprised by how savoury and sweet the corn turned out! Would love some ideas for other veggies to pair with this. Otherwise, no complaints and I’m definitely looking forward to the leftovers. :’)

    1. Hey Kristen,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  35. 4 stars
    The measurements for the gochugang made the dish way way way too spicy. I would’ve used half and it would’ve been perfect

  36. 5 stars
    This was delicious. I’ll be including this in my regular recipe rotation. I think this will especially nice for a week night dinner–it cooked up pretty quickly and we all enjoyed it.

  37. 5 stars
    We’ve made this a couple of times and love it! Atad too salty The fist time we didn’t have low sodium soy and it was too salty though still delicious. The second time i used 1/4 c soy sauce and 1/4c of water because we still didn’t have low sodium soy and it was still delicious. I made the yum yum sauce that you included and we love that too😊

  38. 5 stars
    We made this for dinner tonight and thought it was delicious! The sauce came out tangy, sticky, and delicious. I didn’t do the corn, but instead just put it over some sautéed broccoli, peppers, and onions.

  39. 4 stars
    This was pretty tasty – very strongly flavored. I think next time I would use slightly less gochujang (I went for the full 4T) and maybe add more ginger, some rice vinegar, maybe a little honey, to mediate the intense peppery fermented taste. I didn’t make the corn; instead we did roasted yams (from another recipe on this site) and steamed broccoli with brown rice. I prefer the other bulgogi recipes on HBH site, like the bulgogi tacos or sheet pan chicken, as they tend to be a bit more tender, but this one was quick, easy, and everyone ate it right up. Thank you!! I love your recipes and use them obsessively.

    1. Hey Ciera,
      I would just reduce chili paste and omit the jalapeño. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  40. 5 stars
    I’ve been this about 3 times already and it always comes out amazing!!!!
    My question is, could I make this with pork as well?
    What part of the pork would I use and is the process the same?
    Thanks!!!!

    1. Hi Rachel! Pork woould be great! I would use cubed pork butt or shoulder. The process is the same! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  41. 5 stars
    I have made this recipe multiple times and have loved it each time. The chicken is one of my favorites to throw in a bowl.

    A couple variations I have used: (1) the Gochujang was a great ingredient to learn about, but can be a bit spicy for those who prefer milder foods. I subbed ketchup or sriracha for one of the recommended tablespoons of Gochujang and it was still tasty, but more manageable.

    (2) If corn isn’t loved, I have subbed bell peppers/carrots/cucumbers as the veggies to mix in, and it was great.

    Thank you for such a quick, delicious, and adaptable recipe!

    1. Hi! I am so happy this recipe turned out so amazing for you, AG! Thank you so much for trying it and sharing some tips! xTieghan

  42. Love this dish! So delicious. However, I think I’m doing something wrong with the cornstarch because my chicken doesn’t crisp up like the recipe. Could you give me a tip? What am I doing wrong?

    1. Hey Jocelyn,
      Are you adjusting the recipe at all? You simply need to toss the chicken in the olive oil and cornstarch until it is lightly coated. You do not want o have thick layers, this will help crisp up the chicken. Please let me know if you have any other questions! xTieghan

  43. 5 stars
    Quick, easy and delicious. Definitely has a kick, but you can tone it down and rice and corn mixed in makes it the perfect combo.

  44. 5 stars
    I’ve made this several times now, it’s great! I reduce the soy sauce a bit for salt reasons, but otherwise make it just as specified. Excellent recipe, tastes like restaurant food.

  45. Yummy, but a little spicy for my family—even after cutting it to 2 Tbsp of Gochang. Do you have any suggestions for reducing the heat while still keeping flavor?
    Also, do you have something like a Teriyaki chicken dish that uses similar technique but a different flavor base?
    BTW, I love your website! There are so many interesting things that I need to try…

    1. Hey Harriet,
      I am so glad you enjoyed the recipe! When using frozen corn just add it right in, if you use canned corn be sure to drain the corn. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Adam,
      So sorry about that! I love using Mother In Law’s Gochujang. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  46. 3 stars
    I had the same problem as Catarina. Mine was WAY TOO SALTY! I’m wondering if it is the brand of Gochujang sauce? I have to think so because I didn’t add any salt. I followed the link in the recipe but it didn’t take me to the Gochujang sauce, so I was left wondering what brand you recommend? I ordered “Wang Gochujang Hot Pepper Paste” from Amazon. It has 21% sodium. Suggestions?

    1. Hey Aimee,
      So sorry about this! My guess is the brand as well. I think it is also key to use low-sodium soy sauce. I love Mother in Law’s Gochujang. Next time try reducing your soy sauce. Please let me know if you have any other questions! xTieghan

  47. Seriously Teighan, this is amazing! I’ve made this three times now, so good! Last time I forgot I didn’t have chicken so I made it with cauliflower. Thank you!

  48. 5 stars
    I am Korean and though Chicken bulgogi is not something we typically eat or see, this was a hit with my parents and me! It had a good kick and the only thing I modified was less soy sauce, ground ginger (didn’t have fresh) and more garlic because we love garlic. Second time making the corn with butter garlic and shallots (didn’t have jalapeños) and it came out much better this time as I cooked it longer. Didn’t make the yum yum sauce as I let the chicken get extra saucy and we ate more than our normal serving of rice! So so good! Thank you for this wonderful recipe!

    1. I am so happy this turned out so amazing for you all, Denise! Thank you so much for trying this!! xTieghan

  49. 5 stars
    This recipe is absolutely delicious! Next time I will be doubling it because the leftovers are even better. I do have to say though, that what I often find with your recipes is although they are all delicious, the prep/cook time always takes me at least twice as long as what you suggest. How could this possibly take only 15 minutes to prep with all of these ingredients?

    1. Hi Karen! I am sorry if it seems a bit inaccurate, I will look into all of the times! I am really glad you enjoyed this recipe though!! xTieghan

  50. THIS recipe is so good! The first time I made it I was ready to make it again!
    I have made it more than once and decided going on the lesser end of the amount of gochujang was a better level of heat for us. I wouldn’t change one thing about this recipe. Highly recommend it and can’t wait to make it again soon.

  51. 4 stars
    This was delicious but I don’t see how you could possibly prep all of these ingredients in 15 minutes (unless you are a professional chef!). I would plan an hour for all of the prep assuming you have to chop, seed and grate everything from fresh…

    1. Hi Bill! I am really glad this turned out well for you! I apologize it took longer than expected, though! I hope you continue to enjoy my recipes! xTieghan

  52. 5 stars
    Loved this! Especially because I was able to find gochujang bbq sauce at target which made my life so much easier! So delicious and easy

  53. 5 stars
    Loved this! I had leftover coconut rice with roasted pineapple and the combination was brilliant.The touch of sweet from the pineapple added a lovely flavour profile.

  54. Made this today… one of the best recipes I’ve ever had. My entire family loved it. It’s gonna be a repeat meal for me.

    1. Hey Cher,
      I find that using a cast iron skillet really gives the chicken a crispiness. I hope this helps! xTieghan

  55. Tieghan, I have never enjoyed cooking- I work full time and have a long commute, but since I’ve been working from home, I’ve been trying to take the time to make dinner instead of rushing to just make food. This is the third recipe of yours I’ve tried- and the third success. I’m (almost) enjoying cooking. 🙂 I just wanted say thank you so much.

    1. Oh wow! That is seriously so amazing to hear, Jennifer! I am really glad you have been enjoying cooking my recipes and they have all turned out well! I hope they continue to! xTieghan

    1. Hey Sam,
      Yes that would work, I would do 8 minutes on high pressure. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  56. 5 stars
    Hey Tieghan!

    I’m making this recipe for the second time tonight (it is SO GOOD). The first time the sauce didn’t seem to stick to the chicken like it does in your photos. Any advice here? Should I try adding more corn starch?

    Let me know!

    1. Hey Emily,
      Thanks so much for giving the recipe a try. I am wondering if you need a hotter skillet? You could also add a touch more corn starch. I hope this helps for next time! xTieghan

  57. 5 stars
    This was fantastic! Delicious flavor combination and fairly easy to prepare. I used chicken thighs and it was perfect!

  58. 5 stars
    This is so good!! I made it tonight for myself as my husband and I had different schedules and he is a bland eater… I can’t wait to eat these leftovers!! Thanks for this!!

  59. 5 stars
    I made this for my boyfriend and I and OMG IT WAS SSSOOOOO AMAZING. We loved it so much. It was delicious.

  60. 5 stars
    This was amazing and so easy and quick. I added the jalapeno for added flavor and the yum yum sauce is a must!

  61. 5 stars
    I just made this!! It’s absolutely delicious! It’s a little extra spicy (I did 3tbsp of gochujang in the sauce and 2tbsp in the yum yum sauce) so anyone who can’t handle as much spice should definitely adjust!! Otherwise this is so fabulous. I ended up doing 2 ears of corn and a whole diced bell pepper for variety and it just made everything even more perfect! Thanks for this great recipe!

    1. Thank you Raven!! I am really glad this turned out so well for you! Thank you for trying it! xTieghan

  62. 4 stars
    Tasted good but a bit too salty for my taste. I would use a little less soy sauce next time and up the water. Even used reduced sodium soy sauce and still too salty. Chicken did not crisp up like in the photos even with cornstarch. Otherwise tasted great.

  63. 5 stars
    This has became an absolute must in our household. We make it once a week. We love the flavour, and the garlic butter with corn?! To die for. For sure make extra yumm yumm sauce as it goes fast. So good.

  64. 5 stars
    This has become a family favorite! My kid ask for it every week! I’ve also made the blueberry lavender scones and key lime pie and both were excellent! Can’t wait to try more of your recipes!

  65. 5 stars
    I wonder if different types of gochujang sauce can be saltier? I used low sodium soy sauce, regular ketchup and a gochujang with 150 mg sodium per teaspoon and did not find this salty – and I hate salty food and am sensitive to it. The one I used is chung jung one from Hyvee. Might help some people who had bad results if that is a factor?

    1. Hey Stefanie,
      Thanks so much for the recommendation!! Hopefully it is helpful to others:) xTieghan

  66. 5 stars
    This is literally the BEST thing I made all summer so far. WOW. The chicken came out perfect – literally. All the spice is so complex – which I love. The corn was insanely good.
    It was devoured.
    I will be making this again this summer (I don’t usually repeat things so soon.) And I need to figure out a non-summer vegetable version so will experiment.
    It was quick to make. Easy. Corn is in season right now – run and make this everyone. You will be so glad. I’m over the top happy.

  67. The taste of everything was very delicious… but are we sure it’s 1/2 CUP of low sodium soy sauce? We made the sauce twice since the first tasted WAY too salty. But after the second sauce was made we added it to 1lb of chicken but the end result was a burst of delicious flavor, but incredibly salty. It must be from the soy sauce. Suggestions? Thanks for the great recipe other than that! ( we used mother in law for the gochujang if that matters, but that had salt in it as well).

    1. Hey Jesse,
      So sorry about the saltiness, I would reduce the amount of soy sauce that you are using or try using coconut aminos! I hope this helps! xTieghan

  68. 5 stars
    The family said, “save that one”. I always listen when they say that! Really great flavors.

  69. 5 stars
    My husband usually never cooks unless he’s grilling, which is fine because i genuinely love cooking! Im in my senior year of college and have been super busy these past few weeks, and today I was sooo stressed. My husband excitedly tells me that he found a recipe and was going to go to the store and get the ingredients and make dinner by himself so I could get my lab reports done. I thought it was super sweet! He starts making dinner and it smells INCREDIBLE. I honestly thought he was going to make something simple like tacos or spaghetti! Anyway, this is the recipe he picked out and made. I was shocked he even knew about your website, even though i make almost all our meals from here! It turned out to be one of the best dinners we have ever had, and he told me that he realized he likes cooking and wants to do it more. Seriously, this recipe is to die for. Just thought i’d share my little story because it made me smile. Thanks for the recipe 🙂

    1. Aw wow!! That is so sweet of him! I am really glad you both loved this one, Hannah! Also, I hope you are having an amazing senior year! xTieghan

  70. 5 stars
    Made it last night. So good and so easy!! I even “cheated” and used dried minced garlic and frozen corn and it was still amazing. Only thing different was I added a little honey to the gochujang sauce that the chicken cooks in. Delicious! And the yum yum sauce was the perfect final touch. Thanks for another great weeknight recipe!

  71. 4 stars
    This was absolutely delicious! All the flavors go so well together. I wasn’t going to make the yum yum sauce at first, but I’m glad I did. The creaminess really balances everything out. I did make cilantro lime rice for the rice and I didn’t have fresh corn on hand, so I improvised with canned. It was still awesome. I can only imagine how much better it would be with fresh corn.

    1. Thank you so much for trying this one, Jennifer!! I am really glad this turned out so well for you! xTieghan

  72. 5 stars
    This chicken was so yummy and so easy to make; however, I wouldn’t call it Bulgogi. Maybe just Korean chicken. Regardless, make it. It was a perfect blend of sweet, salty, and spicy. The corn was incredibly easy to make and SO delicious – a perfect way to use up leftover summer corn. I’ll be making this again for sure!

  73. 5 stars
    Omg just made this and it was SO GOOD. This was last in a long day of meal prep cooking and I sleepily forgot the yum yum sauce but it was still the BEST without it. That coooorrrrnnn. Your recipes have been my go-to during the covid times and they’re always killer!

  74. 5 stars
    10/10. Perfect amount of sauce, spicy, and sweet!!! Doubled the recipe and it turned out perfect. Will definitely be using the butter corn recipe to add as a side to other dishes!

  75. We made this a couple weeks ago and absolutely loved it. I didn’t have fresh corn so used frozen, still delicious. We will make this meal again and again. Thank you.

    1. I am glad your husband loved this one, Donna! Please let me know if there is anything I can do to help! xTieghan

  76. 5 stars
    I had never cooked with gochujang before, it brings wonderful flavor to this dish. My daughter and I didn’t use rice, just served it in a bowl, and nearly ate the entire 4 servings by ourselves. The corn is so good this time of year, we’re making all your dishes with corn…Thank you for continuing to amaze us with easy and delicious recipes.

    1. Wow so amazing! I am really glad you both loved this one, Steve! I hope you continue to enjoy my recipes! xTieghan

  77. 5 stars
    We completely loved this! Also made it with tofu and salmon combined one time which was awesome, too…just take down the time for cooking the salmon – I just hard fried it with some of the sauce sauce for a very few minutes to get it good and sticky. Son can’t handle that much Gochujang and I find red miso to be a great interchanger…and don’t leave out the yum yum sauce …it really does add to it!

    1. Thank you so much Rebecca!! I am really glad this turned out so amazing for you! I hope you continue to enjoy my recipes! xTieghan

  78. Hi there!

    First of all, thanks so much for your recipes. My husband loves your Mexican and Asian takes, as do I. You’ve taught me how to cook more than a few new things!

    Having said that, help! Every time I try to make something like this recipe (Asian, meat covered in flour then fried) it turns into a gloopy mess, which it did again tonight. Or it looses all coating and is just meat. Ugh! I’ve tried flour, arrowroot powder and corn starch. What am I doing wrong? Do you have to cook these in batches? Putting too much in the pan at one time perhaps causes it to not crisp up?

    I’m the Red…love the double sauce situations!

    1. HI there!! Ok, so is your pan PACKED with chicken? What size pan are you using? If you pan os too full, then this is the issue. I would try cooking the chicken in batches of 2-3 (depending on the size of you pan). Make sure they have room to really get crisp. Also, make sure your heat is high enough, it should be medium to medium high heat for a really nice sear.

      Hoping this helps! Please let me know if you have any other questions. Thank you!! xTieghan

  79. 5 stars
    One of my favorite Halfbakedharvest recipes to date (and its been only about 3 months since following) The corn is the surprise here. Sooooo good together!!!

  80. The Gochujang was a new flavor for us and we LOVED it! This recipe will be a regular at our house. Thanks for your inspiring recipes.

  81. 5 stars
    This was fantastic. Wife never goes back for seconds. She went back for another plate of this. Adding to our rotation. Thanks!

  82. I loved this recipe! I’m a little confused, though, because the sauce turned out reaaally salty. I used low-sodium soy sauce, but the salt still overpowered the rest of the flavor. I would maybe do 1/4 cup of soy sauce and add more water if you’re less of a salt fan like me!

    1. Thank you Olivia! I am sorry this was a bit too salty. I hope it turns out better for you next time! xTieghan

  83. Um, I made this last night and it was legitimately better than any Bulgogi I’ve ever had. It was SOOO yummy. I don’t love spicy, so i scaled back the spice a bit and it was perfect. Tieghen, I’ve been on a HBH marathon over quarantine, and I’m convinced you’re a genius. All of your food is so delicious!

    1. Wow you are too sweet! I am so glad you loved this and I hope you continue to love all of the recipes I create! Thank you Liz! xTieghan

  84. 5 stars
    Made this for dinner tonight. Delicious! Glad I didn’t add that fourth tablespoon of gochujang though😅🥵 Thanks, Tieghan!

  85. Delish but not a 25-minute meal. Too many steps, ingredients, etc. Would do again but would give myself more time.

    1. I am really glad this turned out well for you, Whitey!! Let me know if there is anything I can do to help! xTieghan

  86. Long time IG follower, first time recipe follower. This recipe is so good!! I did half corn / half bell pepper and added a tbsp of honey to the sauce for a sweeter take. I’m definitely going to make this again! That sauce is simple and flavorful and just perfect. Yum!

  87. 4 stars
    Hi Tieghan! Long time fan here – I make your bibimbap bowls almost weekly and love several other of your recipes, you’re just amazing.

    Made this for my husband and I last night and again tonight. Last night used normal soy sauce (not reduced sodium) and the chicken was extremely salty. Bought low sodium today, made it again but still a very salty chicken component – not inedible but bordering on it. Do you have any suggestions? I reduced the sauce until it was sticky, so wondering if keeping it a little runnier would help?

    Claire xxx

    1. Hi Claire,
      Thanks so much for trying so many recipes! I would recommend using low sodium soy sauce again but reducing the amount to your liking. I hope this helps! xTieghan

  88. 5 stars
    This was delicious! My husband and I loved it! So much flavor and the right amount of spicy for us. I will definitely make it again.

  89. 5 stars
    Followed directions completely and it was really great. Restaurant quality for sure. Would not change a thing.

  90. 5 stars
    Made this tonight. I used left over corn on the cob from last night. It was delicious! We all liked the way the sweetness of the corn complimented the spiciness. Love your recipes! Yum!!

  91. 4 stars
    This recipe came together easily and quickly, as it says. I found the sauce the chicken was in to be overwhelmingly salty, even with low-sodium soy sauce, which is why I’m giving it four stars. I didn’t get much of a flavor in the sauce beyond salt. But, it was still good.

    1. Hi Shelby! I am really glad you enjoyed this! Please let me know if there is anything I can help with! xTieghan

  92. 5 stars
    Got the seal of approval from the fam. My sister even skipped takeout tonight to eat with us lol! I subbed pork for chicken but otherwise it came out delicious, some others said they added some honey to balance out the saltiness, definitely will try that next time!

  93. 5 stars
    Very delicious! Mine turned out delicious – spicy but delicious – but not even slightly “crispy.” Not sure how I could have messed that up. ..

  94. The sauce for this is bomb! What oil did you use for cooking the chicken to get a good fry? I used flour and olive oil was having a tough time. Regardless the the dish turned out great!

    1. Hi Desire,
      Thanks for trying the recipe! I used olive oil. I do prefer using cornstarch rather than flour for this recipe. Hope this helps! xTieghan

  95. 5 stars
    This was one of the best meals I’ve ever made. I used a bag of frozen corn instead of fresh but made no other changes to the recipe. My toddler loved it too. Thank you so much.

  96. 5 stars
    This is one of my top two faves from HBH!! Seriously fast, easy, and delicious! I used a jalapeño and the max recc’d chili paste and it packed some punch.

  97. 5 stars
    I’ve never cooked with Gochujang before and wow! I loved it! This was a really fun recipe and sure packed a punch

  98. 4 stars
    This was good, especially the corn, which had a sweet, charred taste to it from the butter and jalapenos. We had some steamed broccoli with it for a little more nutrition and greenery. The chicken was saucy and tasty. Mine did not turn out dark and sticky like the photo; it was much more red, and the sauce was more like a gravy than a coating for the chicken. Maybe it needed higher heat and more pan contact (I cooked it in a wok). i actually prefer the flavor of the chicken bulgogi taco recipe on this site, and I think next time I’d combine the rice and corn from this recipe with the chicken from the bulgogi tacos recipe for the ultimate Korean bowl experience!

  99. 5 stars
    Omg, delish!!! Made as is – every component is amazing but together, it’s divine. Took me longer than indicated prep time but still simple and straightforward. Considering making again tomorrow as I tripled the YumYum sauce. 😋

  100. 5 stars
    I have made a handful of hbh Asian inspired dishes but this one is really something special! My bf said this is his new favorite! So fresh for summer time and the flavors in the sauce are delish! Thanks Teighan !!

    1. Wow that is so great to hear! Thank you Erin! I hope you both continue to enjoy my recipes! xTieghan

  101. 4 stars
    Delicious and relatively simple! Very flavorful chicken. However, 15 minutes for prep time estimate seems WAY too short. With all the chopping required (garlic, ginger, green onions, jalapeño, chicken…), you’d need to have some serious knife skills to get all this done plus make the sauces in only 15 minutes. I’d say 30 minutes is more realistic for a casual cook. But, timing aside, recipe was a winner, and I’ll make it again!

  102. 5 stars
    This was my first recipe from Half Baked Harvest. I was a little hesitant to try, because it is very different from my normal southern cuisine flavor profile/comfort zone. But Wow! I am so glad I did, it was delicious and I will definitely be trying more recipes. Thank you!

    1. I am so glad you tried this and loved it!! I hope you continue to enjoy other recipes of mine as well! Thank you Courtney! xTieghan

  103. 5 stars
    This was delicious! I have not had much Korean BBQ, and being from the South I was expecting something sweeter, but these flavors blew me away. The sauce gets so sticky and thick and is salty, spicy and complex. The chicken is so tender. My husband says he could eat this 3 x/week. 5 ⭐️S!

  104. 5 stars
    Made this last night for dinner, and it was SO GOOD! I only used 1/2 a tablespoon of Gochujang paste to tone down the spiciness for my kiddos, and it was perfect for them. The garlic butter corn was a huge hit. I will definitely be making this for dinner again.

  105. My chicken didn’t come out crispy and I ended up over cooking it in my cast iron waiting for it to crisp – any tips?

    1. Hi Sara,
      So sorry you had issues with the chicken. A super hot skillet is key to getting the nice crispiness and then following the instructions as is so it doesn’t overcook. I hope this helps! xTieghan

  106. 5 stars
    Sooooo good! I didn’t use all the chili paste because my family can’t handle that much. But the flavor was delicious. I’ve already shared the recipe with several friends!

  107. I made this last week and really, really loved it. My only disappointment was forgetting to make the yum yum sauce but will do that when I make some Korean fried chicken later this week. More, please!

  108. 5 stars
    “Jummie”, is what we say in Holland if something is very nice to eat.
    This dish is definitely “Jummie”!
    My daughter said, we should eat it again some time.

  109. 5 stars
    My sisters and I love to cook your recipes! This was SO delicious and Easy. One of my favorites!

  110. I don’t know that I would label this recipe as Korean but it is delicious. I don’t think the ketchup is necessary but I love gochujang and would add another tablespoon in place of ketchup if you can handle spicy! I look forward to making and adjusting this recipe in the future. Thank you!!!

  111. 4 stars
    I agree with the other comments that this was more than a 25 minute recipe for me, and the sauce was salty. I added some orange juice that I had in the fridge, and that helped some. That being said, the end result was very tasty! The corn and yum yum sauce on top were super good! I never would have thought to put all of these ingredients together—great idea!

    1. Hi Jill! I am really glad you enjoyed this recipe! Please let me know if there is anything I can help with! xTieghan

  112. 5 stars
    Made this tonight for dinner and it was so delicious! I was not familiar with Gochujang Korean chili paste and couldn’t find it in my local grocery store so I ordered it from Amazon. Worth the effort and wait!! I followed the recipe exactly except I cooked it outside on my BlackStone Griddle. Husband moved it into his top 10 list. Will definitely be making again.

  113. 5 stars
    Made this dairy free and soy free as my little one who is currently breastfeeding and can’t have either. I used coconut aminos instead of soy sauce, which I was worried about because it’s a bit sweeter than soy sauce and half sirracha/half chili paste because I could seem to find soy free gochujang and it was amazing! So delicious!! My husband loved it too!! Thanks for the recipe!

  114. 3 stars
    Really liked the dish a lot, but holy cow, the salt in the chicken sauce just way too much! Making the glaze just makes the sauce too salty. Ate a little, then pushed the chicken aside. Liked the corn and rice, but the chicken got lost in salt.

  115. 5 stars
    I made this recipe using tofu instead of chicken and I could eat it every day. Honestly, this is the best tofu I’ve made!

  116. 5 stars
    This was wonderful!! I made the mistake of using the full amount of regular (not low-sodium) soy sauce, so it ended up very salty but still really delicious. The Yum Yum Sauce (I did a combo of yogurt and sour cream) definitely mellowed out the saltiness.
    Thanks!

  117. 5 stars
    Love this recipe! Simple and doesn’t require much time! The corn was delicious, probably the best way I’ve eaten corn! Would definitely recommend and make again!

  118. Prep time with all the chopping took twice as long as stated. The dish was way to salty even though it suggested low sodium soy. Felt the dish was a let down.

    1. Hi Martha! I am really sorry to hear that. Please let me know if there is anything I can help with! xTieghan

  119. 5 stars
    It was so yummy! I used chili sauce instead of gochujang and I felt like overall the chicken was really salty. Could the chili paste cause that?

    1. Hi Tricia,
      Thanks so much for trying the recipe! Depending on what you used and the salt content that could have been the issue. Also, I prefer to low sodium soy sauce. I hope this helps! xTieghan

  120. 5 stars
    Winner, winner chicken bulgogi dinner! A-ma-zing!!! We made extra sauce as suggested because, it’s all about the sauce. 🙌🏼 I made a quick cucumber kimchi which went really well with the dish. This is the 8-9 recipe of yours that we’ve made and we have loved every single one! Thank you!

  121. 5 stars
    Absolutely delicious! I couldn’t find Gochjang (I live in Germany), so I substituted it with sriracha. It was DELICIOUS. This recipe is a keeper! Thanks again for sharing your creativity and talents with us, Tieghan! 🙂

  122. 5 stars
    This was so tasty & quick! I used chicken breast I previously sautéed to add to salads which made it even quicker. My family loved the corn too, II will be making this again.

  123. 5 stars
    This is absolutely delicious, I’m not even finished eating and I had to stop to write my review. I didn’t have Gochujang so I used sriracha. I can’t wait to make this again with Gochujang.

    1. I am really glad this turned out so well for you, Tiff!! Thnak you so much for trying it! xTieghan

  124. 5 stars
    This was so delicious and a nice change to the normal flavors we make in our kitchen. I’m excited to add this to our regular rotation of dinners!

  125. 5 stars
    I loved the taste and spiciness of the dish. Will definitely make it again.
    I think if was even better as leftovers – when the flavors melded together.

  126. 5 stars
    This was fantastic! Great flavor, just the right amount of heat! The garlic, butter corn is not going to be a staple in our home! We also had a guest visiting that is vegetarian so instead of doing the chicken, we used a big bag of Costco’s frozen stir-fry veggies. Cooked the veggies in the sauce and added the cornstarch to the sauce before pouring it on to thicken it all. It was delicious! Will definitely be trying with the chicken next time, but for any vegetarians out there…this recipe is delicious using veggies in lieu of the chicken! Thank you!

  127. 4 stars
    Made this recipe tonight and it was great as all the flavors work together. The corn was the best part and the chicken was also great. There is a bit of a kick to this which was likely due to the extra jalapeño in the corn. Can’t wait to make it again.

  128. 5 stars
    Wow this was so good. First time using Gochujang and I have been missing out! Hubby said it was a top 3 dinner I ever made. Thanks for creating such a tasty treat!

  129. 5 stars
    So much for leftovers! This was deeeeeelicious. My brother, who had never heard of bulgogi and was unsure, went back for a HEFTY second helping. Loved how quick it was to make as well. Also, the Yum Yum sauce is a must. As always, thanks for the amazingly flavorful recipes!

    1. Thank you for trying this Alex! I hope you continue to enjoy all of the ones you try! xTieghan

  130. 5 stars
    So delicious! I made this with well trimmed bone-in chicken thighs. After cooking to golden brown I added the sauce and finished in a 325 degree oven until caramelized. The corn was great too. I served with basmati rice. My hubby and I both loved it! Thank you for sharing this recipe!

  131. My sauce is super salty. Is that the overall flavor. I used ground fresh chili paste but otherwise followed the recipe exactly. So salty I am not sure I can serve it.

  132. 5 stars
    Umph. So glad I decided to make this tonight! My spice-hating partner and my spice-loving tastebuds somehow both managed to agree that this was the best thing they’d tasted this year to date. Thanks so much, Tieghan!

  133. 5 stars
    I just made this for our Sunday night “try a new recipe” dinner and it’s SO good!!! I have a gluten allergy and it was incredibly easy to modify to be safe for me to eat! My husband also gives it five stars, this recipe is definitely getting saved. Thank you 🥰

  134. 5 stars
    I made this tonight for dinner and wow!! Talk about an easy and delicious dish. Will definitely add this to a weekly rotation- It was so good I was licking the sauce off the spoon the whole time I was cooking!

  135. 5 stars
    This was very tasty. Substituted siracha for the gochujang as that was all I had. Only used 1 tablespoon and increased the ketchup to make up the difference. Plenty spicy! The yum yum sauce and corn were perfect accompaniments. Thanks Tieghan.:)

  136. 5 stars
    We added a ton of Farm fresh veggies, omitted the rice (Lower carb option), and added a cucumber mint sauce (bc it’s Real spicy). It’s soooo good!

  137. 5 stars
    OMG-this was so good. I subbed in tofu for the chicken @ used Thai sweet chili paste for the Gochugang. Had planned to leave half for tomorrow’s lunch but too good to save…thank you!

  138. 5 stars
    Made this tonight couldn’t find Korean chili paste so used Korean BBQ sauce and added sambal olek. This is a delicious easy recipe. Loved the form cooked this way. Used frozen as no fresh corn in Ontario yet.
    Excellent!!!!

  139. I made this last night and the flavors were delicious. It did take me longer than 25 min to make from start to finish but who cares – it was yummy. I will be making this dish again. My question – I could not get the chicken to crisp up at all. The bottom of my pan burned a bit and the chicken never got crispy. I did use sesame oil instead of veg or canola or olive oil? Could that be why? Please help – I want to master the crispness. Thanks!!!

    1. Hi Wendy,
      Thanks so much for trying the recipe, I am sorry you had some issues with the chicken. I find I get the best results using a cast iron skillet with olive oil. I hope this helps! xTieghan

  140. 5 stars
    Tried it and it was the bomb. Great flavor content. I added some broccoli and shredded carrots toward the end. There was more than enough sauce. Glad I tried it, works for the quarantine dulldrums. Thank you!

  141. Wow, loved this taste combo but sauce was WAY TOO salty. Don’t know if I should go a low sodium soy sauce, use half what was recommend, whatever. Just beware, spicy is great, salty not so much.

    1. Hi Catarina! I am really glad this recipe turned out so well for you, but I am sorry it was too salty. Is there anything I can help with? xTieghan

  142. 5 stars
    Made this last night and LOVED it. As always, blown away by the complex flavors in your dishes that are yet still very approachable to the amateur chef. I love your videos – looking at this one especially helped with cooking the chicken properly. And I very much appreciate your step-by-step directions- they are always very clear and easy to follow!

  143. 5 stars
    Made this last night and it was amazing! One of my favorite meals. I have no idea how someone can do all of that chopping in 10 min, the prep alone took 2 of us about 30 min. But if I used a few shortcuts like frozen corn and pre-minced garlic and ginger it would be pretty quick. Once you start cooking it’s on the table in about 15 min. Will definitely be making it again!

  144. 4 stars
    great recipe but way too spicy, will adjust the Gochujang sauce in the the sauce for BBQ and the yum yum sauce. Could not appreciate the chicken taste because of the spiciness. Definitely will make again.
    Corn was perfect!

  145. Planning to make this tomorrow 😋 but I’m kind of a wimp with spice. I’m not sure how spicy gochujang is. Would you have a substitute recommendation if I used a little less gochujang? Can’t wait to try!!

    1. Hi Christina,
      I would omit the jalapeño and just use 2 tablespoons of the Gochujang. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  146. 5 stars
    This was so tasty! I wasn’t 100% sure when I first tasted a piece of chicken, as I took it off the heat. The soy/gochujang flavour was very strong…. but by the time I’d added everything to my plate (corn plus Choi sum, as I always like green on my plate!) the flavour had clearly mellowed as it was delicious!!! Everything goes together so well! I also live alone, and with London, UK currently in lockdown I am cooking for One every night, but this was really simple to reduce the quantity of the ingredients.

    1. I am really glad this one turned out so well for you, Chloe!! Thank. you so much for trying it! xTieghan

    1. Hi Ann,
      I like both, I think it just depends if you like spicy or not. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  147. Seriously awesome recipe! I threw in some finely chopped broccoli with the corn. However, I completely forgot the yum yum sauce in the fridge .. darn.

  148. 5 stars
    I made this tonight and it was AMAZING!!! The whole family loved it! It did take me longer than 30 min with all the chopping (garlic, scallions, ginger, green onion, cilantro, jalapeño, corn) but it was well worth the time!!!

  149. 5 stars
    It was very tasty. I personally would like it spicier . But will be making it again. I have plenty for leftovers! I’m

  150. Could you use Tofu as a substitute for the chicken? Or is there another meatless option you would suggest?

  151. 5 stars
    Made this recipe tonight – Love this!! Thank you. Such a change from our recent usual in flavor profile and easy to find ingredients to make this feel really special. Spicy, but not too spicy. The yum yum sauce is outrageous 🙂 This is fantastic. A keeper, for sure!!

    1. Thank you so much Kristen!! That is so great! I hope you continue to enjoy all of my recipes! xTieghan

  152. 5 stars
    Hi! I don’t have low sodium soy sauce only liquid aminos and coconut aminos how much should I add? Thanks!

  153. 5 stars
    Ok quarantine/work from home/have kids/husband working type cooking here. I put this together in the instant pot with chicken thighs and it’s so so good and simple!!!! I swore I had gochujang but I didn’t, so I used chili paste (sambal olek) instead. I added a bit more water so I wouldn’t get the burn notice and then just thickened the sauce after. Definitely a keeper!

  154. 5 stars
    I made this recipe last night and I cannot rave enough! I do have to say, that I did not make the corn. And what I love is that you can make the chicken portion with common kitchen staples! I will be craving this again soon and will absolutely keep as a go to recipe for weeknight meals!!!

  155. This may be silly, but in addition to corn, I have some other frozen vegetables I need to use up before we move. Do you think I could just steam them and mix them with the corn? Thank you!!

  156. This looks so good! But my dad doesn’t like rice do you have another side suggestion so serve with it for him?

  157. I bet the corn is delicious! I don’t eat corn for health reason. What would you recommend doing instead?

  158. Yum, I really love all the flavors in this and how they combine, plus the photos are even more enticing!

  159. This sounds delicious and I can’t wait to try it. Since we are quarantine cooking, I don’t have gochujang on hand and probably won’t be able to easily get it. Is there a pantry substitute I can use?

    1. Hi,
      You can use a chili sauce that you have on hand! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Dawn,
      Sorry it is 1/4 cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Robbin,
      Yes that should work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  160. This looks amazing! Could I use frozen corn in place of fresh? Would this alter the cooking time?

    1. Hi Anna,
      Yes frozen corn is fine to use, no need to adjust anything! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  161. Can you substitute ground ginger for fresh? Obviously not my preference but I am all out of fresh ginger and with quarantine I can’t justify running to the store for one item.

    1. Hi Shannon,
      Yes that is totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan