Korean Braised Chicken Recipe
This Korean braised chicken simmers in one pot in about 45 minutes. Tender chicken thighs, potatoes and carrots in a spicy-sweet gochujang braising sauce.
Servings: 2
Equipment
Ingredients
- 16 oz chicken thighs cut into large pieces
- 2 medium potatoes cut into big chunks
- 2 carrots cut into thick rounds
- 1 onion cut into big chunks
- 3 scallions cut into two-inch pieces
- 1 1/2 cups water
For the Sauce
- 2 tbsp gochujang
- 2 tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp gochugaru
- 1 tbsp sugar
- 1 tsp sesame oil
Optional Garnish
- Sesame seeds
- Steamed rice
Instructions
- Cut the carrots into thick rounds, the potatoes and onion into big chunks, and the scallions into two-inch pieces, then set them to the side.
- For the sauce, combine the gochujang, light soy sauce, mirin, gochugaru, sugar, and sesame oil, and mix until everything is well incorporated.
- Add the sauce to a pot along with the water and bring it up to a simmer.
- Add the potatoes, carrots, and onions, and let them cook in the broth for a few minutes.
- Add the chicken thighs, cover the pot, and let everything braise until the potatoes are tender and the chicken is cooked through, about 20 to 25 minutes.
- Add the scallions and give everything one last stir while the sauce reduces slightly.
- Spoon the braise into a bowl. Optionally garnish with sesame seeds. But it's your food, you eat it how you like.
Video
Notes
- Sear for extra flavor. Browning the chicken thighs for a minute or two before braising adds deeper complexity — optional, but worth it.
- Cut potatoes and carrots evenly so they cook at the same rate.
- Don't rush the braise. Low and slow is what gives you that melt-in-your-mouth texture.
- Make it ahead. This tastes even better the next day once the flavors have melded.
Nutrition
Calories: 620kcal | Carbohydrates: 58g | Protein: 42g | Fat: 22g