Spicy Gochujang Braised Chicken Thighs with Kimchi and Scallions
This dish is a bold and comforting Korean-inspired masterpiece, featuring succulent chicken thighs braised slowly until they are incredibly tender and fall-off-the-bone. Each piece of chicken is infused with the complex, fiery warmth of gochujang, a fermented chili paste that provides a harmonious balance of spicy, savory, and subtly sweet notes. The addition of tangy kimchi deepens the umami profile, creating a rich, vibrant sauce that clings beautifully to the chicken and accompanying vegetables. The aroma alone is enough to awaken the senses, promising a hearty and deeply satisfying meal that delivers a powerful flavor punch. This recipe is a celebration of Korean culinary traditions, offering a unique blend of heat and comfort that is truly unforgettable and perfect for a cozy, flavor-packed dinner.
Ingredients
- •6 bone-in, skin-on chicken thighs
- •1 tablespoon sesame oil
- •1 medium yellow onion, cut into large wedges
- •1 large potato, peeled and cut into 1-inch chunks
- •2 medium carrots, peeled and cut into 1-inch chunks
- •1 cup kimchi, roughly chopped, plus 2 tablespoons kimchi juice
- •2 cups chicken broth
- •1/4 cup gochujang (Korean chili paste)
- •2 tablespoons soy sauce
- •1 tablespoon mirin (rice wine)
- •1 tablespoon minced fresh ginger
- •4 cloves garlic, minced
- •1 teaspoon sugar
- •Optional: 1 tablespoon sesame seeds, for garnish
- •Optional: 2 scallions, thinly sliced, for garnish
Instructions
- 1
Pat chicken thighs dry with paper towels and season lightly with salt and pepper.
- 2
In a large Dutch oven or heavy-bottomed pot, heat sesame oil over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes on the other side. Remove chicken from the pot and set aside, leaving the rendered fat.
- 3
In a medium bowl, whisk together gochujang, soy sauce, mirin, minced ginger, minced garlic, and sugar to create the braising sauce.
- 4
Add the onion, potato, and carrots to the pot with the rendered chicken fat. Sauté for 3-5 minutes until slightly softened.
- 5
Pour the gochujang sauce over the vegetables and stir to coat. Add the chopped kimchi and kimchi juice, then pour in the chicken broth. Bring the mixture to a simmer.
- 6
Return the seared chicken thighs to the pot, nestling them into the sauce and vegetables. Ensure the chicken is partially submerged in the liquid.
- 7
Reduce heat to low, cover the pot, and simmer for 45-60 minutes, or until the chicken is fall-off-the-bone tender and the vegetables are cooked through.
- 8
Uncover, increase heat slightly, and simmer for another 5-10 minutes to allow the sauce to thicken to your desired consistency.
- 9
Serve hot, garnished with sesame seeds and sliced scallions if desired. This dish is excellent served with steamed white rice to soak up the flavorful sauce.
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