Gochujang Braised Chicken

20:16' 29-03-2018
This dish is like a stew, suitable for a cheery meal in the cold weather. Slow braising of chicken allows the meat to absorb all the flavour.

    Photo: cooking.nytimes.com

    Gochujang, the main feature here, is a red chilli paste much used in Korean cooking. It can be bought in many Asian grocery stores, and keeps a long time in the fridge, so you can use it later for other dishes.


    • 1½ kg chicken

    • 1 Tbsp grapeseed oil

    • 4 large shallots or spring onions

    • 1 Tbsp finely sliced fresh ginger

    • 2 large cloves garlic

    • 3 chillis

    • 1 teaspoon ground cumin

    • 250 g mushrooms

    • 2 Tbsp gochujang paste

    • ½ cup sake or dry white wine

    • 2 Tbsp rice vinegar

    • 2 Tbsp minced coriander leaves


    • Slice the shallots, ginger, garlic, chillis, mushrooms and very thinly, and mince the coriander leaves.

    • Cut the chicken into 10 pieces, and pat them dry with a paper towel.

    • Heat the oil in a large pan.

    • Sear chicken on a high heat until golden brown. Then remove the chicken to a plate.

    • Add shallots, ginger, garlic and chillis to the oil left in the pan, and stir on a low heat until the shallots just start to change colour.

    • Add cumin, mushrooms and a sprinkling of salt if you wish. Cook until the mushrooms have softened.

    • Stir the gochujang paste into the sake and add to the vegetables in the pan, then add vinegar.

    • Return the chicken to the pan, skin side up, basting each piece with sauce as you add it.

    • Cover the pan and cook on very low heat for 30 minutes.

    • Toss the coriander on top before serving.

    Yoon K





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    Gochujang Braised Chicken Rating: 4.5 / 5 stars from 1 votes.
Keywords: asian grocery storeschickengochujang

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