Braised Chicken With Gochujang

By Florence Fabricant

Braised Chicken With Gochujang
Rikki Snyder for The New York Times
Total Time
1 hour
Rating
4(794)
Comments
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Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer). But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan. You can now find gochujang in supermarkets or online; you won’t use the entire jar for this dish so exploit it for other occasions. It keeps indefinitely in the refrigerator. The chicken will welcome a pillow of steamed rice alongside.

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Ingredients

Yield:4 servings
  • 13½ pound chicken, cut in 10 pieces
  • 1tablespoon grapeseed oil (optional)
  • 4large shallots, sliced thin
  • 1tablespoon finely slivered fresh ginger
  • 2large cloves garlic, sliced thin
  • 3poblano chiles, cored, seeded, cut in thin slivers
  • 1teaspoon ground cumin
  • ½pound cremini mushrooms, stems trimmed, sliced ¼-inch thick
  • Salt
  • 2tablespoons gochujang
  • ½cup sake or dry white wine
  • 2tablespoons rice vinegar
  • 2tablespoons minced cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

713 calories; 45 grams fat; 12 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 11 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 55 grams protein; 1349 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat chicken pieces dry. Heat a heavy 3½-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.

  2. Step 2

    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.

  3. Step 3

    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 from pan or transfer to a serving platter. Toss cilantro on top before serving.

Ratings

4 out of 5
794 user ratings
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Comments

S. Porter

I realize people have dietary restrictions but am I the only one who gets tired of the complaints about salt levels, calories and food sensitivities in the comments?

Kathleen Russell

I have to say this; I also am really tired of people complaining about fat, salt, etc., in the NYT recipes. There are plenty of nutritionally braised food websites. Go there,and leave our NYT alone!

Mary

Made this today for an early Sunday dinner -- absolutely delicious. I debated subbing sriracha for the gochujang but am so glad I didn't. The depth of flavor from the shallots, poblano, crimini and gochujang is amazing for a dish that cooks a relatively short time. I used white wine and my only change was doubling the crimini. I'm a long time NYT Cooking fan, but never commented before. Great dish, Florence - thanks so much! This and Chicken Shawarma get 5 stars from me.

Buffalo

Made this recipe last week and found it disappointing; however, when I served the leftovers three days later it was fantastic. Discovered that the flavors need time to develop.

Lynne

I cut a whole chicken into 8 pieces. I salted the pieces, subbed onion for shallot and didn’t have poblanos or mushrooms. The boldness of the gochujang becomes muted and complex; the smokiness shines through. I ended up with at least a cup of flavorful liquid at the end – too much for rice but not enough for a single serving of soup. Next time, I may: 1) serve on rice in a soup bowl 2) make extra liquid so I can use it to cook beans or grains 3) save liquid and freeze for the next time.

Isabel

Replace/Alter Grapeseed with Brazilian Dende Oil Shallots or not Ginger (powered fresh) 5 Cloves Garlic Pablano Chiles or Hatch Chili Flakes Skipped mushrooms Substitute gochujang with 2 tbl Red Boat Fish Sauce & 1 tbl Harissa Sub Rice Vinegar with White Vinegar No cilantro

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