Braised Chicken With Gochujang

Braised Chicken With Gochujang

From the New York Times


1 3½ pound chicken, cut in 10 pieces

1 tablespoon oil (optional)

4 large shallots or 2 cup yellow onion, sliced thin

1 tablespoon finely slivered fresh ginger

2 large cloves garlic, sliced thin

3 hot chiles, cored, seeded, cut in thin slivers

1 teaspoon ground cumin

½ pound Baby Bella mushrooms, stems trimmed, sliced 1/4-inch thick


2 tablespoons gochujang

½ cup sake or dry white wine

2 tablespoons rice vinegar

2 tablespoons minced cilantro leaves


Pat chicken pieces dry. Heat a heavy 3 1/2-quart sauté pan or casserole. If your pan is seasoned cast-iron or nonstick you will not need the oil. Otherwise add oil to pan and sear chicken on high heat until golden brown. Transfer chicken from pan to a platter. There should be enough fat from the chicken in the pan to continue the recipe, otherwise add a little oil.

Add shallots, ginger, garlic and chiles to pan and sauté on low until the shallots are barely starting to color. Stir in cumin. Add mushrooms and a sprinkling of salt and cook until mushrooms have softened. Stir gochujang into the sake and pour into the pan. Stir. Add vinegar. Add more salt if needed.

Place chicken in pan, skin side up, basting each piece with sauce as you add it. Cover pan and cook on very low 30 minutes. Serve directly