Pairs well with Jipkoba Spicy Braised Chicken (집코바 매콤 닭조림)
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Jipkoba Spicy Braised Chicken (집코바 매콤 닭조림)
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A spicy Korean-style braised chicken dish using milk-soaked chicken thighs to remove gamey flavors and tenderize the meat, cooked with green onions, chili peppers, rice cakes, and a flavorful chili-based sauce.
00:20:00 total
Serves 2
medium
Main Various
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Ingredients
- chicken thigh fillet - 600 g (600 grams, skin on)
- milk - 1 cup (for soaking chicken)
- green onion - 1 stalk (cut into 4 cm pieces)
- cheongyang chili peppers - 3 pieces (thinly sliced)
- red chili pepper - 1 piece (thinly sliced)
- rice cake (tteokbokki tteok) - 200 g (soaked in water before use)
- sesame seeds - to taste (for garnish)
- salt - 1/2 tablespoon (for seasoning chicken)
- black pepper - to taste (to taste for seasoning chicken)
- vegetable oil - watch the video to see (for pan frying)
- chili powder - 2 tablespoons (for sauce)
- gochujang (Korean chili paste) - 1 tablespoon (for sauce)
- soy sauce (jin-ganjang) - 1 tablespoon (for sauce)
- ketchup - 2 tablespoons (for sauce)
- corn syrup (or oligosaccharide) - 1 tablespoon (for sauce)
- sugar - 1 tablespoon (for sauce)
- minced garlic - 2 tablespoons (for sauce)
- Korean cooking wine (matsul) - 2 tablespoons (for sauce)
- water - 2 tablespoons (for sauce)
Instructions
- Soak Chicken: Soak the chicken thigh fillets in milk for 20 minutes to remove gamey flavors and tenderize the meat.
- Season Chicken: Rinse the chicken and pat dry to remove excess moisture. Season with salt (1/2 tbsp) and black pepper to taste. Let it rest for 10 minutes.
- Prepare Vegetables and Sauce: Cut green onion into 4 cm pieces. Thinly slice the cheongyang chili peppers and red chili pepper. Soak rice cakes in water. Mix all sauce ingredients (chili powder, gochujang, soy sauce, ketchup, corn syrup, sugar, minced garlic, cooking wine, and water) in a bowl.
- Sear Chicken: Heat oil in a pan. Place chicken thighs skin side down and sear until the bottom is golden brown. Flip the chicken and add green onions to the pan. Cook until chicken is almost done.
- Cut and Stir-fry: Cut the chicken into bite-sized pieces. Add rice cakes and all chili peppers to the pan and stir-fry for about 2 minutes.
- Add Sauce and Simmer: Pour the prepared sauce over the chicken and rice cakes. Boil and reduce the sauce for 4 to 5 minutes until thickened and flavors meld.
- Optional Torch Finish: Optionally, use a kitchen torch to lightly char the surface of the chicken to add a smoky, grilled flavor reminiscent of charcoal chicken.
- Garnish and Serve: Sprinkle sesame seeds on top before serving.
