Doenjang is a fermented Korean soy bean paste. It’s similar to Japanese miso but way more robust. You can find it in many Asian stores but you can substitute Japanese miso which is more widely available in the average supermarket.
The glaze for this dish is pretty potent on its own and you can cut the boldness a bit with some alloluse if you need to. But when it’s done in the oven the juices from the chicken and mushrooms makes a delicious sauce that you can spoon over your chicken or use as a dipping sauce.
Doenjang paste adds a lot of sodium but very few carbohydrates as there is less than 1 gram per teaspoon. I’m using about 15 teaspoons in this recipe so it’s safe to say there are some carbs added but since it’s all in the sauce you’re consuming very little of it unless you end up drinking that delicious sauce at the end.
Ingredients
| Doenjang Paste | 5 tbsp |
| Soy sauce | 3 tbsp |
| Rice Vinegar | 3 tbsp |
| Ginger | 1 tbsp – finely grated |
| Pepper | 1 tsp |
| Water | 1/4 cup |
| Allulose powder (optional) | 2 tbsp |
| Button Mushrooms | 6 large |
| Green Onions | 3 stalks |
|
Chicken Thighs
(skin on and with bone) | 4 |
Directions
Cover a baking sheet with foil and spray with cooking spray or lightly coat with olive oil. Preheat oven to 450 F.
In a large bowl, combine doenjang paste, soy sauce, rice vinegar, water, ginger, and pepper. Whisk together. If desired add 2 tbsp of allulose powder.
Make two slices in the chicken thighs parallel to the bone and to about bone depth. Coat the chicken in the doenjang mixture making sure to rub into the slices. Place them skin side up on the baking sheet.
Cut the mushrooms into 6 to 8 wedges per mushroom and cut the top 6 inches off the green onions and set aside. Slice the remaining green onions into 2 inch sections. Toss mushrooms and green onions into the doenjang mixture to coat. Scatter the mushrooms and green onions around the chicken on the baking sheet.
Place baking sheet on the middle rack and roast for about 30 to 40 minutes until the thighs register 165F at the thickest part.
Place chicken on a platter with the mushrooms and green onions making sure not to pour sauce over the crisp skin. Slice the remaining green onion tops diagonally and scatter across the top of the chicken.
Add the juices from the sheet pan to a bowl serve along side the chicken.
The nutrition information above does not contain the information for the doenjang paste or allulose powder (allulose is optional anyway). This is the problem with using odd ingredients that most people don’t use. Doenjang paste doesn’t add a lot of calories but it does add a lot of sodium so be aware of that fact.
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