Korean Braised Chicken Thighs With Vegetables Recipes

JJIMDAK (KOREAN BRAISED CHICKEN)

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

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.

BRAISED CHICKEN THIGHS WITH VEGETABLES

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.

KOREAN ROAST CHICKEN THIGHS

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.

CHICKEN THIGH JJIMDAK (KOREAN BRAISED CHICKEN)

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.