Korean Braised Gochujang Chicken
This Korean braised gochujang chicken is exactly that. It’s all in one pot, no fuss, no mess. By the time you’re ready to eat, the chicken turns beautifully tender, the potatoes soak up all that flavour and the sauce brings a perfect balance of sweet, spicy and savoury. It’s the kind of dish that feels like a warm hug on a plate.
Servings: 4
Ingredients
- 8 chicken pieces 4 drumsticks & 4 bone-in chicken thighs
- 5 (about 800 g, 1¾ lb) potatoes peeled and cut into chunks
- 2 bay leaves
- 5 tbsp gochujang
- 4 tbsp gochugaru chilli flakes or to taste (replace with 1 tbsp sweet paprika for a milder sauce)
- 3 tbsp white sugar
- 2 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp honey
- 2 tsp sea salt
- 1 tsp black pepper powder
- 1 large (about 200 g, 7 oz) carrot peeled and cut into large chunks
- 2 yellow onions peeled and cut into large chunks
- 5 garlic cloves chopped
- 2 red chillies finely sliced
- 2 spring onions (scallions) cut into batons
- Steamed rice to serve
Instructions
- Season the Chicken: Place the chicken pieces and potatoes in a large, deep sauté or braising pan. Add the bay leaves, gochujang, chilli flakes, sugar, soy sauce, mirin, honey, salt and pepper.
- Add Water and Simmer: Add 4 cups of water and place the pan over high heat until just simmering.
- Cover and Simmer: Cover with a lid, reduce the heat to medium and simmer for 20 minutes. During this time, the chicken will absorb all the flavours and the potatoes will start to soften.
- Add Vegetables and Reduce: Remove the lid and add the carrot and onion chunks. Cover again and simmer for another 15 minutes, or until the carrots and potatoes are just tender. You should see the sauce reducing down and thickening slightly.
- Add Garnish: Gently stir through the chopped garlic, sliced red chillies and spring onion batons. Cover and simmer for another 2 minutes, which is just enough time to soften the spring onion without losing its bright colour.
- Serve: Remove from heat and serve immediately with steamed rice.
