Korean Spicy Braised Chicken – Soo-mi’s Side Dishes

It’s cold! Boston is cold which makes me really crave hot and spicy food. I didn’t really grow up eating any chicken dishes at home (and my mom still rarely buys any chicken for home) but I’ve grown to know that chicken is a super easy and affordable plus quick way to have a nice cooked meal.

Kim Soo Mi does it again with a spicy braised chicken recipe. It’s a spicy salty and slightly sweet savory stew-like dish that is hearty with potatoes, carrots and onions. The dish is cooked with a lot of watery sauce that becomes thicker over time and the flavors of the sauce become incorporated very well with the chicken and vegetables as it is simmered. Kim Soo-mi’s recipe is very intense with what she refers to a shocking amount of soy sauce and Korean red pepper flakes as well as a crazy amount of minced garlic! It works super well though.

eating it across multiple days.. different shirt by the model

Print Recipe

Korean Spicy Braised Chicken - Soo-mi's Side Dishes

Spicy, salty and slightly sweet braised chicken simmered with potatoes, carrots and onions. A hearty and heart warming dish.

Servings

3-4 people

Ingredients

• 2 lb chicken (thigh, drumstick, or whole chicken)
• 3 small potatoes cut into chunks
• 1 onion cut into chunks
• 3 spicy peppers
• 1 green onion or scallion
• large carrot
• 6 garlic cloves
• 1 inch piece of ginger sliced
• Black pepper to taste

Sauce

• 150 ml (⅔ cup) soy sauce Original recipe calls for 250 of soy sauce but most Korean bloggers agree that it’s too much
• 5 Tbsp Korean red pepper flakes
• 3 Tbsp minced garlic
• 1 ½ Tbsp red pepper paste
• 1 Tbsp maesil cheong plum extract - can be substituted for ½ Tbsp honey
• 1 Tbsp sugar
• 2 ½ Tbsp minced ginger I only used about ½ Tbsp because I am not a fan of ginger overall
• 500 ml (2 cup) water

Servings 3-4 people Ingredients 2 lb chicken (thigh, drumstick, or whole chicken) 3 small potatoes cut into chunks 1 onion cut into chunks 3 spicy peppers 1 green onion or scallion large carrot 6 garlic cloves 1 inch piece of ginger sliced Black pepper to taste Sauce 150 ml (⅔ cup) soy sauce Original recipe calls for 250 of soy sauce but most Korean bloggers agree that it’s too much 5 Tbsp Korean red pepper flakes 3 Tbsp minced garlic 1 ½ Tbsp red pepper paste 1 Tbsp maesil cheong plum extract - can be substituted for ½ Tbsp honey 1 Tbsp sugar 2 ½ Tbsp minced ginger I only used about ½ Tbsp because I am not a fan of ginger overall 500 ml (2 cup) water

Instructions

1. Place the chicken in a medium sized bowl. Pour about 2 Tbsp of vinegar on to the chicken and turn the chicken around to get the vinegar on. Wash the chicken in running cold water. (The vinegar is to help rid of any chicken odors).
2. Bring a medium pot of water to boil. Add in the chicken and simmer for about 5 minutes. Pour out the hot water and rinse the chicken in cold water again. This also helps to get rid of any chicken odors. Set aside.

   
3. Add the sauce ingredients into a medium sized bowl. Mix well.
4. Slice the carrots into bite size chunks (not too thin as the carrots will break too easily if too thin) and peppers. Add it to the sauce bowl. Mix well.

   
5. Add the chicken into a large pot. Dump the sauce bowl into the chicken. Add in the 2 cups of water. Season with black pepper - about ½ tsp. Bring to a boil. *If using, when the pot begins to boil, add in the slices of ginger.

   
6. Cover the pot and continue to cook at medium heat for about 20 minutes. Turn the chickens around a few times while the pot is cooking.

   
7. Add in the potatoes, onion and garlic. Continue to cook until the potatoes are cooked through.
8. Once the potatoes are soft, add in the green onions and 1 Tbsp of sesame oil. Cook for 1 more minute. Plate on to a pretty bowl and enjoy with a hot bowl of rice!