Korean Braised Chicken Thighs With Vegetables Recipes

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JJIMDAK (KOREAN BRAISED CHICKEN)



Jjimdak (Korean Braised Chicken) image

Here's how to make a hearty, flavorful Korean braised chicken dish, jjimdak! It's very easy to make at home with a few basic ingredients! Simply omit the chili peppers for a mild version.

Provided by Hyosun

Categories     Main

Time 50m

Number Of Ingredients 19

1 medium-sized chicken, cut up (2.5 to 3 pounds of cut pieces)
3 ounces sweet potato starch noodles (dangmyeon, 당면)
2 medium white or yukon gold potatoes (about 10 ounces)
1 medium carrot
1/2 medium onion
3 - 4 mushroom caps (rehydrated dried shiitake or fresh shiitake, white, or baby bella)
2 scallions
2 - 3 dried whole red chili peppers (4 to 5 small ones)
1 - 2 fresh chili peppers or jalapenos (optional)
2 tablespoons minced garlic
1 teaspoon grated ginger
1/2 cup soy sauce
2 tablespoons oyster sauce (If unavailable, use more soy sauce)
2 tablespoons rice wine (or mirin)
2 tablespoons dark brown sugar ((if unavailable, use regular sugar ))
3 to 4 tablespoons corn syrup, Korean jocheong (rice syrup) or Oligodang (or 2 to 3 tablespoons honey) (Adjust to taste)
1/4 teaspoon black pepper
1 tablespoon sesame oil
1 teaspoon sesame seeds

Steps:

  • Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
  • Clean the chicken and cut into small pieces. Trim off excess fat.
  • Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
  • Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
  • Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers if using, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
  • Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve.

KOREAN BRAISED CHICKEN THIGHS



Korean Braised Chicken Thighs image

Korean Braised Chicken Thighs use the most flavorful and budget-friendly part of the chicken for a dish you'll crave again and again!

Provided by By: Carol | From A Chef's Kitchen

Categories     Chicken and Turkey

Time 1h

Number Of Ingredients 14

4 cloves garlic (minced)
2 tablespoons minced ginger
1 cup chicken broth
1/4 cup soy sauce
1/4 cup gochujang
2 tablespoons mirin
1 tablespoon sesame oil
2 tablespoons canola (oil or as needed)
4 chicken thighs (on the bone with the skin)
Salt and freshly ground black pepper
1 medium onion (finely chopped)
1 tablespoon cornstarch
Sesame seeds (for garnish)
Thinly sliced scallion (for garnish)

Steps:

  • Whisk together first 7 ingredients: Garlic, ginger, chicken broth, soy sauce, gochujang, mirin and sesame oil. Set aside.
  • Heat oil over medium-high heat in a cast iron or other heavy skillet until shimmering. Season chicken thighs with salt and black pepper.
  • Place chicken thighs in skillet, skin side down and cook 4-5 minutes or until skin is nicely browned. Transfer to a plate.
  • Refresh oil if needed. Add the onion, reduce heat to medium-low and cook 5-6 minutes or until onion is beginning to soften.
  • Return chicken thighs to skillet along with sauce combination. Bring to a boil.
  • Reduce heat to medium-low and simmer 25-30 minutes or until chicken thighs are thoroughly cooked through and tender.
  • Using a ladle, transfer some of the liquid to a small bowl and whisk in the cornstarch. Pour into the skillet and continue simmering 2-3 minutes or until thickened.
  • Serve, garnished with sesame seeds and thinly sliced scallion and cooked brown rice.

Nutrition Facts : ServingSize 1, Calories 514 kcal, Carbohydrate 25 g, Protein 34 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 168 mg, Sodium 1484 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 25 g

BRAISED CHICKEN THIGHS WITH VEGETABLES



Braised Chicken Thighs with Vegetables image

Give chicken breasts a rest! Discover how tender, juicy and delicious chicken thighs can be in this easy recipe for braised thighs with vegetables.

Provided by My Food and Family

Categories     Chicken

Time 45m

Yield 6 servings

Number Of Ingredients 10

4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
6 large bone-in chicken thighs (2 lb.)
1 Tbsp. flour
3 carrots, chopped
1 lb. whole fresh mushrooms
1 onion, chopped
2 cloves garlic, minced
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3 sprigs fresh thyme

Steps:

  • Cook and stir bacon in large deep skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet; drain bacon on paper towels. Add chicken to skillet; cook on medium heat 4 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm. Discard drippings from skillet.
  • Add carrots, mushrooms, onions and garlic to same skillet; cook and stir on medium-high heat 6 min. Whisk together broth, dressing and flour; add to skillet. Stir in bacon. Top with chicken; cover.
  • Simmer on medium-low heat 20 min. or until chicken is done (165ºF). Garnish with thyme.

Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

KOREAN ROAST CHICKEN THIGHS



Korean Roast Chicken Thighs image

Not sure where I found this recipe, but make it monthly for my family. I have used vegetable oil in place of the sesame oil and it still tastes great.

Provided by Petunia

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

8 chicken thighs, skin on
1/2 cup soy sauce
1/2 cup minced green onion
3 tablespoons sesame oil
3 tablespoons honey
2 teaspoons minced garlic or 1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 375 degrees.
  • Place chicken skin side down in a large baking dish.
  • Combine the remaining ingredients in a bowl and then pour on top of the chicken.
  • Bake uncovered for 45 minutes.
  • Turn the chicken over in the dish and bake for another 15 minutes.

Nutrition Facts : Calories 281.6, Fat 19.5, SaturatedFat 4.7, Cholesterol 79, Sodium 1078.4, Carbohydrate 8.3, Fiber 0.4, Sugar 6.9, Protein 18.3

CHICKEN THIGH JJIMDAK (KOREAN BRAISED CHICKEN)



Chicken Thigh Jjimdak (Korean Braised Chicken) image

This is my version of jjimdak. I love bone-in chicken, but I am using larger cuts (thighs) than normal jjimdak because I can spend less time cutting around the bones and more time eating.

Provided by TheElusivePastry

Time 1h25m

Yield 4

Number Of Ingredients 17

5 tablespoons soy sauce
3 tablespoons cooking wine
3 tablespoons dark brown sugar
3 cloves garlic, minced
2 teaspoons sesame oil
¼ teaspoon freshly ground black pepper
¼ teaspoon ground ginger
2 pounds chicken thighs
1 tablespoon butter
2 ½ cups water
5 ounces cellophane noodles
1 medium potato, cut into 1-inch cubes
1 medium white onion, diced
2 medium carrots, diced
1 dried red chile pepper, seeded and thinly sliced
2 stalks green onion, sliced
1 tablespoon sesame seeds

Steps:

  • Combine soy sauce, cooking wine, brown sugar, garlic, sesame oil, black pepper, and ginger for sauce in a bowl; set aside.
  • Bring a large pot with salted water to a boil. Add chicken thighs to the boiling water and cook for 1 minute. Remove from heat, drain water, and set chicken aside.
  • Melt butter in a large skillet over medium-high heat. Place chicken thighs, skin-side down, in the melted butter. Pour reserved sauce and 2 1/2 cups water over top. Cover and bring to a boil over high heat. Reduce heat slightly once it starts boiling, remove lid, and flip chicken. Allow to cook for 15 minutes, turning chicken again halfway through.
  • Meanwhile, soak cellophane noodles in a bowl of hot water for 10 minutes. Strain and set noodles aside.
  • Add potato, onion, carrots, and chile pepper to the skillet. Cook until all ingredients are almost cooked through, about 10 minutes, stirring everything after 5 minutes and flipping chicken again. Reduce heat to medium-low and cook until sauce has desired consistency, 5 to 15 minutes. Keep stirring the sauce and turning the chicken every 2 minutes so it doesn't burn. At the final flip, make sure the chicken is skin-side up.
  • Once sauce is almost the desired consistency, mix in drained noodles and green onion. Make sure the chicken is on top of all the ingredients. Cook for 3 more minutes and then turn off the heat. Mix once more and sprinkle with sesame seeds. Remove from heat and allow to sit for 5 minutes before serving.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 58.1 g, Cholesterol 149 mg, Fat 30.1 g, Fiber 3.2 g, Protein 41.8 g, SaturatedFat 8.9 g, Sodium 1381.5 mg, Sugar 13.5 g

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Top Asked Questions

What is Korean braised chicken thighs?
Korean Braised Chicken Thighs use the most flavorful and budget-friendly part of the chicken for a dish you'll crave again and again! Whisk together first 7 ingredients: Garlic, ginger, chicken broth, soy sauce, gochujang, mirin and sesame oil. Set aside.
How to cook chicken thighs with soy sauce?
Combine soy sauce, cooking wine, brown sugar, garlic, sesame oil, black pepper, and ginger for sauce in a bowl; set aside. Bring a large pot with salted water to a boil. Add chicken thighs to the boiling water and cook for 1 minute. Remove from heat, drain water, and set chicken aside.
How to cook chicken thighs in a pan?
Bring a large pot with salted water to a boil. Add chicken thighs to the boiling water and cook for 1 minute. Remove from heat, drain water, and set chicken aside.
How to cook chicken thighs in oven with olive oil?
Heat olive oil in a 5-quart braiser or saute pan over medium-high heat. Dab chicken thighs dry with paper towels on both sides, and season both sides with salt and pepper. Place chicken thighs in braiser spacing evenly apart. Let sear until golden brown on bottom, about 5 minutes.

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