Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 pounds of chicken thighs, 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 2 minced cloves of garlic, and 1 grated inch of fresh ginger, mixing well to coat the chicken.

2. 2

   Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat, then add 1 large thinly sliced onion and sauté for 3 minutes until softened.

3. 3

   Add the marinated chicken to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

4. 4

   Stir in 1 large sweet potato cut into 1-inch cubes, 1 cup of roughly chopped aged kimchi, 0.5 cups of chicken broth, and 2 tablespoons of brown sugar, bringing the mixture to a simmer.

5. 5

   Reduce the heat to medium-low, cover the pot, and let it braise for 30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.

6. 6

   In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the braise and cook for an additional 2-3 minutes until the sauce has thickened.

7. 7

   Serve the spicy Korean braised chicken immediately, garnished with 2 sliced green onions and 1 tablespoon of sesame seeds.