Korean Braised Chicken Thighs 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 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.

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.

SPICY KOREAN CHICKEN THIGHS IN GOCHUJANG SAUCE

Steps:

• Mix together all the ingredients under marinade. Be careful not to add additional salt without tasting because both soy sauce and gochujang have salt in them.
• Add chicken and toss to coat the chicken. Marinate for at least two hours or overnight. If refrigerating overnight, take the chicken out half an hour before cooking to bring it to room temperature.
• Heat oil in a cast iron skillet and add chicken thighs and all the marinade to it. Sear on high flame for 2-3 minutes on either side. Reduce the flame to low, add half a cup of water and cover and cook for 30 to 40 minutes till the chicken is cooked through. Turn the chicken once halfway. Add more water if you'd like more sauce and simmer.
• Once the chicken is cooked through, top with sesame seeds, chopped green onions and serve immediately.

SLOW COOKER DAKJJIM (KOREAN BRAISED CHICKEN)

Steps:

• Clean and cut the chicken into small pieces (2 to 3-inch sizes). Trim off excess fat. Drain thoroughly or pat dry with paper towels. Place the chicken and vegetables, except scallions, in the slow cooker. Pour in the sauce and toss everything well. (You can prepare ahead of time up to this point and keep it in the fridge.)
• Cover, and cook for about 4 hours on high or 6 hours on low. Stir to rotate the chicken over midway through the process, if you're home. Stir in the scallions, sesame oil, and sesame seeds with a few minutes remaining, or see the optional step below.

KOREAN CHICKEN THIGHS

Steps:

• Whisk together ingredients for marinade. Add chicken to marinade and turn until all the chicken is completely coated in the sauce. Marinate in the fridge for at least 30 minutes, up to overnight.
• When ready to cook the chicken, preheat oven to 375 degrees F. Line a baking sheet with foil for easy cleanup.
• Arrange chicken on baking sheet, discard excess marinade. Bake chicken for 20-25 minutes, or until cooked through.
• While chicken is baking, whisk together ingredients for glaze in a small sauce pan over medium heat. Cook, whisking occasionally, for 5 minutes, or until sauce has thickened. Do not allow sauce to boil.
• In the last few minutes of cooking chicken, brush with the glaze. After chicken is done, remove from oven and brush with another coat of the glaze before serving.

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.

JJIMDAK KOREAN SOY BRAISED CHICKEN RECIPE

Steps:

• Place dangmyeon in a heat proof dish and pour enough hot water to cover them. Let it soak for 30 minutes to 1 hour.
• Blanch chicken in boiling water for 1 to 2 minutes to get rid of residues in a large pot. Drain, rinse under cold water and place back to pot. Place chicken back to stove and turn heat to high.
• Combine all sauce ingredients in a mixing bowl and pour over to chicken. Bring sauce to boil and cook with chicken so chicken will absorb flavor and color for 10 minutes. Stir frequently.
• Add carrot, sweet potato and 1/2 cup of water. Give it a good stir and cover, reduce heat to medium and simmer for 10 minutes. Stir occasionally.
• Now, add onion and green onions. Give it a stir then cover and simmer additional 10 minutes. Stir occasionally.
• Finally, stir in soaked noodles and cook 2 to 3 minutes. Garnish with sesame seeds. Serve with warm cooked rice, kimchi and other side dishes. Enjoy!

KOREAN BBQ CHICKEN THIGHS

Steps:

• Preheat the grill to medium heat.
• Rinse the chicken thighs and pat dry. Lightly brush the chicken with olive oil. Season with salt and pepper on both sides.
• Whisk the rest of the ingredients together in one bowl, set aside.
• When the grill is nice and hot, place the chicken thighs skin side down. Cook the thighs for 7 minutes per side.
• With the skin side up, begin basting the thighs with the BBQ sauce. Use a brush to really get that sauce in all the nooks and crannies. After basting one side of the thighs, let the chicken grill for 4 minutes.
• Then flip, baste, and cook the opposite side for another 4 minutes.
• Pull the chicken and place on a platter.
• Sprinkle the thighs with chopped green onion and sesame seeds and serve.

KOREAN BRAISED CHICKEN (JJIMDAK)

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
• Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
• Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
• Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.

KOREAN BRAISED CHICKEN THIGHS WITH VEGETABLES

Steps:

• 1. Optional step: Shred the white and light green parts of the green onion into thin "feathered" strips. Soak the strips in cold water for 10 minutes. Drain well, and set aside to use as a garnish.
• 2. Soak chicken pieces in water for 10 minutes, then drain; set aside.
• 3. Soak noodles in cold until plump, then drain and set aside.
• 4. Sauce: Combine soy sauce, oyster sauce, rice syrup (or honey) and brown sugar in a bowl; set aide.
• 5. Heat oil in a wok or large skillet. Add chicken to skillet (add more oil if needed) and cook, uncovered, for about 6 or 7 minutes, turning chicken often for even cooking.
• 6. Stir in garlic and ginger, and cook another minute. Stir in potato chunks, the sauce, and water. Cover wok (or skillet) with a lid, and let simmer 10 minutes over high heat.
• 7. Add carrot and onion, and cook another 10 minutes, uncovered.
• 8. Add the noodles, red chile peppers, green chile pepper, mushrooms, and zucchini. Cook uncovered, stirring frequently, over high heat, for 8 to 10 minutes or until braising liquid has thickened and noodles are translucent.
• 9. Remove from heat source, and stir in pepper and sesame oil. Transfer to serving platter, and garnish with the "feathered" green onion tips (if using), then sprinkle sesame seeds on top. Spoon over cooked white rice, and serve immediately.

KOREAN BRAISED CHICKEN WITH MUSHROOMS

Steps:

• 1. Rinse chicken pieces, pat dry with paper towels.
• 2. Heat oil in a large heavy-duty skillet over medium heat. Sear chicken in the hot oil until lightly browned on all sides. Transfer chicken to a platter.
• 3. Reduce heat to low. Add additional oil to skillet if necessary. Add shallots, ginger, garlic and poblano chilies to skillet and sauté on low until shallots are just starting to change color. Stir in the cumin, pepper, salt, and mushrooms, and continue cooking until mushrooms are soft.
• 4. Stir in the gochujang, wine (or sake) and rice vinegar, and stir well.
• 5. Keep heat on low. Place chicken in the skillet, skin side up. As you add each piece of chicken, thoroughly baste it with the pan sauce. Cover pan, and simmer chicken for 30 minutes. Garnish with green onion, and serve immediately.