Chicken Pork Adobo Recipe With Gochujang

This fusion recipe is a spicy version of a Pinoy classic dish!

IMAGE Stephanie Cueva

A classic chicken and pork adobo need no introduction. It's a savory dish that is super flavorful, thanks to the soy sauce, vinegar, and garlic marinade that infuses each piece of succulent meat. 

However, while many of us enjoy a good adobo meal, this fusion recipe that marries your favorite chicken and pork adobo with the Korean condiment gochujang will be a delight to your surprised taste buds. 

What is gochujang? 

Gochujang is a fermented red chili paste made from gochukaru or gochugaru (the dried red chili powder from Korea), soybeans, rice or wheat, and salt. It's the same stuff that makes your saucy and spicy tteok-bokki dish so red. It's still the same red paste that tops your bibimbap bowl and gives your favorite Korean fried chicken a bit of heat.

For those spicy food lovers, this chicken and pork adobo recipe is going to be a wonderful surprise because it's got some unexpected heat. For those who adore spicy Korean food, the spicy gochujang in this otherwise normal but flavorful dish will have them eagerly digging into an adobo-topped rice bowl while listening to the beat of their favorite Korean bands. 

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Prep Time
10 mins 
Cooking Time
55 mins 
Ready In
1 hr 5 mins 
Yield
6
Cuisine
Filipino, Others
Cooking Method
fry, saute, and braise

Chicken Pork Adobo With Gochujang Ingredients

How to cook Chicken Pork Adobo With Gochujang

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