Korean Chicken and Vegetables

If you are unfamiliar with the delicious flavor of Gochujang sauce used in the famous Korean recipe, Bibimbap, this recipe provides a delicious introduction.

Serving size

¼ recipe


4 servings

Prep time: 20min
Cook time: 40min
Total: 1hr 0min


1 tablespoon tomato paste

1 tablespoon Gochujang sauce (gluten free, if needed)

1 tablespoon honey

1 tablespoon rice vinegar

2 garlic cloves, minced

4 small (1 pound) chicken drumsticks, bone in (12-ounces counted for nutrient analysis)

1 cup yellow squash (patty pan or summer squash), sliced

1 medium (119 grams) bell pepper, sliced into strips

1 cup eggplant, cubed

1 small (70 grams) onion, sliced

¼ cup cilantro, garnish


Special Equipment:

9 x 13 inch baking dish

Pastry brush (optional)

Nutrition Info

Makes: 4 servings  Serving size: ¼ recipe




4 g

Saturated Fat

1 g

Trans Fat

0 g


80 mg


14 g


9 g


3 g


19 g


175 mg


26 mg


194 mg


459 mg


  1. Preheat oven to 375°F.
  2. Combine the tomato paste, Gochujang sauce, honey, rice vinegar and garlic in a small saucepan. Mix well.
  3. Heat over low heat for 3 minutes, stirring so edges do not burn.
  4. Add the chicken, yellow squash, bell pepper, eggplant and onion to the baking dish.
  5. Pour the sauce into the dish. Coat all the ingredients.
  6. Marinate for 30 minutes.
  7. Bake for 40 minutes or until chicken is cooked through.
  8. Serve with cilantro garnish and corn on the cob or other starch.
Recipe Contributed by FamilyCook Productions

You can use a pastry brush to swab on the marinade. It makes it easier to ensure all the ingredients are saturated. This recipe also works well if the ingredients are grilled, though veggies would need to be left in larger chunks and cooking time adjusted.