On Returning Passions & Spicy Korean Style Soy Braised Chicken

Another recipe transfer. The hearty, spicy, somewhat aggressive flavors of Korean food and cold weather are a natural pairing.

Spicy Korean Style Soy Braised Chicken

This time in which I've taken an indefinite break from creating new food content but in which I also can't seem to help myself from sharing food related content has shown me what an inextricable part of me are the love of food and the desire to share what's good about it with everyone.

It still hasn't changed in the least my feeling that only sharing food is one-dimensional, stifling, and limiting to my soul, but it has helped me to continue to refine my ideas and to realize that what I want to do going forward is more inclusive and expansive than I had allowed myself to dream before.

To feed mind, belly, and soul...

That's my working mantra for the moment.

And with Izzy almost turning a corner on 3 (an age based on past parenting experience that I expect some of this natural mothering-induced career and other haze will lift), I'm feeling a good kind of return to a passion for my work that I think has been well tempered by time and greater insight.

Totally worth the haze... :)

I'm so excited for what lies ahead and grateful that y'all have stuck with me. Thank you. <3

Spicy Korean Style Soy Braised Chicken
Serves 4
Time: About 1 hour total, about 20 minutes active.

- 3 pounds bone-in, skin-on chicken drums, thighs, or whole wings
- salt
- 1 Tablespoon oil
- 1 large potato, peeled and cut into 1.5-inch cubes
- 1 medium yellow onion, sliced into 1/2" thick slices, vertically
- 1/2 a bell pepper (any color), sliced into 1/2" thick slices, vertically
- 5 cloves of garlic, peeled and smashed
- optional: 1 or 2 jalapeños or serranos, halved
- 1 cup rice wine (I used Korean rice wine, but you can use a drier sake, or even a drier white wine in a pinch)
- 1/4 cup regular soy sauce
- 2 Tablespoons gochujang (Korean red chili paste - you can use sriracha as a substitute if you don't have gochujang)
- 3 Tablespoons white sugar

1) Lightly season the chicken pieces on both sides with salt.

2) In a large pot or Dutch oven, sear each piece of chicken in the Tablespoon of oil over medium high heat in for 3 minutes per side and set aside, outside of your pot.

3) In the same pot, saute the onion, bell pepper, potatoes, chilies, and garlic until the onions begin to turn translucent, about 2 minutes or so.

4) Turn the heat down to medium, pour in the wine, and deglaze the pan, scraping all the yummy chicken fond off the bottom of the pan.

5) Add in the rest of the seasoning ingredients - soy sauce, gochujang, sugar - and stir to mix and incorporate all seasonings thoroughly.

6) Add chicken back in the pot in one layer, turn the heat back up to medium high, and bring to a gentle boil (this should take 3 or 4 minutes).

7) Turn the heat down to medium low and simmer with the lid slightly askew for 20 minutes.

8) Flip each piece of chicken and let it braise on the other side, uncovered, for another 25 minutes.

We like to eat it with steamed rice and some of Joey's Favorite Crunchy Soy Slaw and/or kimchi on the side.

I hope you enjoy, mind, belly and soul. ;)

shinae

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