Gochujang Chicken Breast Steamed to Perfection

Gochujang chicken breast that is steamed rather than roasted to keep the meat incredibly juicy and moist with a simple Korean-inspired coating.

Steaming is a superb way of cooking that is quick but keeps all of the flavour and moisture in the meat. This chicken breast takes around 15 minutes to cook!

Steamed Korean-Influenced Chicken Breast.

I adore gochujang, it is a Korean chilli paste made from fermented soya beans and glutinous rice.

It has a wonderful earthy spiciness and it is delicious in everything from dishes like my Korean pork belly, Korean influenced chicken wings, Korean salmon and kimchi chicken legs to my gochujang tofu stew and Korean fried chicken burger.

Here, I use gochujang to form a spicy coating for a simply steamed chicken breast.

Steaming is a cooking process that is often overlooked when cooking meat, but it is a wonderfully simple and delicious way of cooking.

Sure, you do not get the whole Maillard reaction going on, but you do get the pure flavour of what you are cooking.

It leaves meat exceptionally juicy and moist, and it is also a wonderfully "healthy" way to cook.

Hopefully, this recipe encourages you to give something new a try!

If chicken breast is your cooking mojo, check out my maple syrup glazed chicken breast, marmalade chicken breast, chicken breast in cider and garlic and lemon chicken breast recipes.

Frequently Asked Questions

What sort of steamer should I use?

You should use what you have at home rather than buying something new!

Probably the best and cheapest option is a bamboo steamer; they are glorious. But you can use a steamer basket or one of those petal steamers that fold up like a flower.

How do I cook this in an Instant Pot?

Place 250ml (1 Cup) of water and the garlic and ginger in the base of the pot, ensuring that the water does not come above the base of the steamer basket.

Add the steamer basket with the chicken. Set the Instant Pot to steam and add a lid set with the arm set to seal. Cook for 9 minutes and then quick-release the pressure.

Check the internal temperature with a meat thermometer before serving and add another minute or two if required.

I have two Instant Pots (don't ask), and both give me very different cooking results, so be sure to check the temperature.

Can I do this with chicken legs?

Not really, the steaming process is not a great technique for bone-in chicken in my opinion.

How hot is gochujang paste?

Gochujang comes in "various shades" of hot... I use a very hot version, but I have a fairly high tolerance to chilli on account of cooking with it A LOT, feel free to use a milder version.

Serving Suggestions

I've served this steamed gochujang chicken breast with some roasted sesame tenderstem broccoli and kimchi in these pictures.

But it is awesome with a host of dishes, on the veggie front, some stir-fried broccoli or asparagus stir fry would be wonderful.

Adding rice will bulk out this dish effortlessly if you want to. I would personally add egg fried rice, but plain rice would work well too.

If you can't get kimchi, or don't want to use it, other pickles with an East Asian influence work well too. I have a pickled daikon recipe and pickled cucumber recipe that are delicious.

Equipment Used

I only recommend specific brands of equipment if I think that it makes a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Mixing bowl.
• Weighing scales and measuring spoons.
• Sharp kitchen knife.
• Chopping board.
• Baking parchment.
• Scissors.
• Steaming basket and associated saucepan with a lid if required. You can also cook this in an Instant Pot with a steamer basket.
• Quick-read meat thermometer, this is optional, but I swear by them when I am cooking meat!