Braised Chicken With Gochujang Recipes

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BRAISED CHICKEN WITH GOCHUJANG



Braised Chicken With Gochujang image

Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer). But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan. You can now find gochujang in supermarkets or online; you won't use the entire jar for this dish so exploit it for other occasions. It keeps indefinitely in the refrigerator. The chicken will welcome a pillow of steamed rice alongside.

Provided by Florence Fabricant

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 3½ pound chicken, cut in 10 pieces
1 tablespoon grapeseed oil (optional)
4 large shallots, sliced thin
1 tablespoon finely slivered fresh ginger
2 large cloves garlic, sliced thin
3 poblano chiles, cored, seeded, cut in thin slivers
1 teaspoon ground cumin
1/2 pound cremini mushrooms, stems trimmed, sliced 1/4-inch thick
Salt
2 tablespoons gochujang
1/2 cup sake or dry white wine
2 tablespoons rice vinegar
2 tablespoons minced cilantro leaves

Steps:

  • Pat chicken pieces dry. Heat a heavy 3 1/2-quart sauté pan or casserole. If your pan is seasoned cast-iron or nonstick you will not need the oil. Otherwise add oil to pan and sear chicken on high heat until golden brown. Transfer chicken from pan to a platter. There should be enough fat from the chicken in the pan to continue the recipe, otherwise add a little oil.
  • Add shallots, ginger, garlic and chiles to pan and sauté on low until the shallots are barely starting to color. Stir in cumin. Add mushrooms and a sprinkling of salt and cook until mushrooms have softened. Stir gochujang into the sake and pour into the pan. Stir. Add vinegar. Add more salt if needed.
  • Place chicken in pan, skin side up, basting each piece with sauce as you add it. Cover pan and cook on very low 30 minutes. Serve directly from pan or transfer to a serving platter. Toss cilantro on top before serving.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 42 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 12 grams, Sodium 1340 milligrams, Sugar 7 grams, TransFat 0 grams

COCONUT-GOCHUJANG GLAZED CHICKEN WITH BROCCOLI



Coconut-Gochujang Glazed Chicken With Broccoli image

Gochujang, a staple of Korean cooking, is a fermented red chile paste made from spicy Korean chile peppers and glutinous rice. Here, it's combined with coconut milk, which mellows the spicy gochujang into a creamy sauce. Fresh ginger is the key ingredient, infusing the sauce with brightness and spice that balance the rich coconut. This recipe calls for broccoli as the vegetable accompaniment, but cauliflower or brussels sprouts would also work. The sauce can be made in larger batches and used on grilled pork ribs, chicken wings or even pan-fried tofu.

Provided by Kay Chun

Categories     dinner, quick, weeknight, poultry, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
Kosher salt and black pepper
1 (2-inch) piece fresh ginger, peeled and cut into matchsticks (about 1/3 cup)
1/2 cup unsweetened coconut milk
3 tablespoons turbinado sugar or 2 tablespoons light brown sugar
2 tablespoons gochujang paste
2 tablespoons low-sodium soy sauce
1 pound broccoli florets, cut into 2-inch pieces
Cooked rice, for serving
Sliced scallions or chopped fresh cilantro, for garnish

Steps:

  • In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper and cook, stirring occasionally, until golden all over, about 3 minutes. Add ginger and cook, stirring occasionally, until softened, about 2 minutes.
  • Add coconut milk, sugar, gochujang and soy sauce and bring to a simmer, stirring until gochujang dissolves. Gently simmer over medium-low heat, stirring, until chicken is cooked through, about 5 minutes.
  • Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender, 2 minutes. Drain.
  • Divide chicken and broccoli among plates; spoon with sauce. Serve with rice.

SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE



Spicy Korean Fried Chicken with Gochujang Sauce image

It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. The gochujang sauce is a hot, honey, spicy mix...and well, it's just fabulous. You'll have the family completely raving!

Provided by Diana71

Categories     World Cuisine Recipes     Asian     Korean

Time 40m

Yield 4

Number Of Ingredients 15

⅓ cup milk
1 egg
1 pound chicken breast tenderloins
¼ cup all-purpose flour
¼ cup potato starch
½ teaspoon salt
¼ teaspoon ground black pepper
vegetable oil for frying
¼ cup honey
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon Worcestershire sauce
2 teaspoons red pepper flakes
1 teaspoon ground ginger

Steps:

  • Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
  • Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
  • Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
  • Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
  • Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
  • Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 52.4 g, Cholesterol 111.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 2 g, Sodium 938.2 mg, Sugar 34.1 g

GOCHUJANG-BRAISED CHICKEN AND CRISPY RICE



Gochujang-Braised Chicken and Crispy Rice image

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you'll be good to go.

Categories     Bon Appétit     Chicken     Dinner     Sesame Oil     Ginger     Braise     Rice     Peanut Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 19

1 small onion, finely chopped
8 garlic cloves, finely grated
1 (2-inch) piece ginger, peeled, finely grated
1/4 cup gochujang (Korean hot pepper paste)
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon mirin
1 tablespoon toasted sesame oil
1 teaspoon freshly ground black pepper, plus more
3 cups cooked short-grain rice
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
8 chicken drumsticks, patted dry
Kosher salt
4 tablespoons unsalted butter
2 tablespoons vegetable oil
4 cups low-sodium chicken broth
6 scallions, white and pale-green parts only, cut into 1-inch pieces

Steps:

  • Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.
  • Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.
  • Meanwhile, season chicken generously with salt. Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45-55 minutes.
  • Divide rice into 4 portions; form into 3/4"-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.
  • Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.

SWEET AND SPICY GOCHUJANG CHICKEN



Sweet and Spicy Gochujang Chicken image

Super tasty and quick to make - easy Korean gochujang chicken glazed with a quick, sweet and savory sauce.For a fast weeknight meal, slice the chicken and serve in rice bowls with steamed or stir-fried vegetables.

Provided by Karen Tedesco

Categories     Chicken

Time 25m

Number Of Ingredients 10

1/4 cup gochujang paste
1/4 cup white miso
2 tablespoons mirin or honey
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 garlic cloves (grated or pressed)
1 tablespoon grated fresh ginger
2 - 3 tablespoons water
2 pounds boneless skinless chicken thighs
1/4 cup very thinly sliced green onion

Steps:

  • Mix all the ingredients for the sauce in a bowl.
  • Put the chicken in another bowl, add 1/4 cup of the sauce and toss around to coat. Prepare a gas or charcoal grill for medium-hot direct grilling, or place a heavy, lightly oiled skillet over medium-high heat on the stovetop.
  • Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through. Transfer to a cutting board and let it rest for 10 minutes before slicing 1/2-thick.
  • Serve the chicken sprinkled with the green onion and additional sauce drizzled over.

Nutrition Facts : ServingSize 1 g, Calories 268 kcal, Carbohydrate 9 g, Protein 31 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 144 mg, Sodium 609 mg, Fiber 1 g, Sugar 3 g

BRAISED GOCHUJANG CHICKEN WITH MISO EGGPLANT TERRINE



Braised Gochujang Chicken with Miso Eggplant Terrine image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 18

Kosher salt
6 chicken thighs
Oil, for frying
1 cup chicken broth
6 tablespoons gochujang sauce
2 tablespoons soy sauce
1/2 tablespoon fish sauce
2 cloves garlic, minced
4 tablespoons mirin
8-inch knob of ginger, minced
3 bunches scallions, roughly chopped
1 1/2 tablespoons sesame oil
5 tablespoons miso paste
1 large egg
4 cups panko breadcrumbs
3 pounds Chinese eggplant
1 block silken tofu, sliced
1 head Napa cabbage

Steps:

  • Salt the chicken thighs on all sides and let rest for 15 minutes at room temperature. Pat them dry, then sear in some oil in a Dutch oven over medium-high heat skin-side down until golden brown, 3 to 5 minutes. Repeat on the other side. Add broth, gochujang, soy sauce, fish sauce, garlic, 2 tablespoons mirin and half the ginger. Mix well. Reduce heat to low and cover the pot, leaving a small crack for steam to exit. Braise for 30 minutes.
  • Meanwhile, pulse the scallions, the remaining ginger and 1/2 tablespoon sesame oil in a food processor. Season to taste. Set aside.
  • Whisk miso, egg, remaining 2 tablespoons mirin and 1 tablespoon sesame oil together in a shallow bowl. Spread panko on a sheet tray. Slice eggplants lengthwise into 1/4-inch planks. Dredge eggplants in miso batter, then panko. Arrange on another sheet tray. Continue this process until all the eggplant is done.
  • Heat frying oil to 350 degrees F in a deep fryer or Dutch oven. Fry eggplant until the panko is golden brown and the eggplant is cooked through. Layer eggplant, tofu, then ginger-scallion sauce in a casserole dish. Repeat until eggplant is done.
  • Remove the chicken from the pot. Julienne the Napa cabbage and add to the pot. Cook the cabbage on medium-high heat until wilted and sauce is reduced, about 5 minutes.
  • Slice the eggplant terrine and place on plate. Spoon vegetables on plate, then add chicken on top. Spoon extra sauce and vegetables over the chicken and serve.

GOCHUJANG CHICKEN



Gochujang Chicken image

Make and share this Gochujang Chicken recipe from Food.com.

Provided by StarOfWhiteLight

Categories     Chicken

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 -3 lbs boneless skinless chicken thighs
4 -6 green onions (1-inch slices green onion tops, thinly sliced green onion bottoms)
1 medium onion, thinly sliced
1 ounce red chili paste (gochujang)
1 ounce soy sauce
1 ounce wine
1 ounce brown sugar
1 ounce corn syrup
1 tablespoon toasted sesame oil
1 tablespoon minced garlic
1 tablespoon korean red chili pepper flakes (gochugaru)
1/4 teaspoon black pepper
1/4 teaspoon ginger powder
1/2 teaspoon finely minced ginger

Steps:

  • Cut the chicken thighs into bite size pieces.
  • To prepare marinate mix all the following ingredients (gochujang, soy sauce, wine, brown sugar, sesame oil, minced garlic, gochugaru black pepper and ginger) in a medium glass bowl.
  • Mix all marinade ingredients well.
  • Place sliced chicken thighs, green onion in with the marinate; toss and press meat into bowl. Top with sliced onion.
  • Marinate in refrigerator for 2-6 hours.
  • Heat 2 tdsp of oil in a cast iron skillet or wok. Grab most (all if you can) of the onions out of bowl; squeeze marinate out. Add onions to skillet and cook for 3 to 5 minutes.
  • Drain marinate (into sink) out of chicken/green onions and add to onions; cook on medium high. Cook until the chicken is cooked through and slightly caramelized.

Nutrition Facts : Calories 384.1, Fat 12.7, SaturatedFat 2.8, Cholesterol 188.9, Sodium 631.1, Carbohydrate 18.7, Fiber 1.7, Sugar 10.6, Protein 46.5

BRAISED CHICKEN WITH GOCHUJANG



Braised Chicken With Gochujang image

Number Of Ingredients 12

2 chicken breasts
1 tablespoon grapeseed oil
2 shallots, sliced
1/2 tablespoon ginger
2 cloves garlic, sliced
1 poblano, sliced
1 teaspoon cumin
1/4 pound mushrooms, sliced
1 tablespoon gochujang
1/4 cup sake or dry white wine
1 tablespoon rice vinegar
1 tablespoon cilantro, minced

Steps:

  • Pat chicken pieces dry. Heat a heavy 3 1/2-quart sauté pan or casserole. If your pan is seasoned cast-iron or nonstick you will not need the oil. Otherwise add oil to pan and sear chicken on high heat until golden brown. Transfer chicken from pan to a platter. There should be enough fat from the chicken in the pan to continue the recipe, otherwise add a little oil.
  • Add shallots, ginger, garlic and chiles to pan and sauté on low until the shallots are barely starting to color. Stir in cumin. Add mushrooms and a sprinkling of salt and cook until mushrooms have softened. Stir gochujang into the sake and pour into the pan. Stir. Add vinegar. Add more salt if needed.
  • Place chicken in pan, skin side up, basting each piece with sauce as you add it. Cover pan and cook on very low 30 minutes. Serve directly from pan or transfer to a serving platter. Toss cilantro on top before serving.

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