- Main
- Chicken
- Korean
- One pot
- Stovetop
- Beginner-friendly
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the sauce
- 3 tbsp
gochujang (Korean chili paste)
- 2 tbsp
gochugaru (Korean chili flakes)
- 4 tbsp
soy sauce
- 1 tbsp
sugar
- 1 tbsp
mirin or rice wine
- 6 cloves
garlic, minced
- 1 tbsp
fresh ginger, grated
- 1/2 tsp
black pepper
For the braise
- 3 lb
bone-in chicken pieces (thighs and drumsticks), skin on
- 1 tbsp
neutral oil
- 1 lb
Yukon Gold or russet potatoes (about 2 medium), peeled, cut into 1 1/2-inch chunks
- 2
carrots, peeled, cut into 1-inch chunks
- 1
yellow onion, cut into thick wedges
- 2 cups
water or low-sodium chicken broth
To finish
- 1 tsp
toasted sesame oil
- 3
scallions, cut into 1-inch pieces
- 1 tsp
toasted sesame seeds (optional)
- 4 cups
cooked short-grain white rice, hot
- Dairy-free
Contains soy (gochujang (Korean chili paste), soy sauce), wheat (soy sauce) and sesame (toasted sesame oil, toasted sesame seeds).
Not checked: mirin or rice wine, bone-in chicken pieces (thighs and drumsticks), Yukon Gold or russet potatoes (about 2 medium), water or low-sodium chicken broth.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Stir the gochujang, gochugaru, soy sauce, sugar, mirin, garlic, ginger and black pepper together in a small bowl until smooth. Set aside.
5 min
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp gochugaru (Korean chili flakes)
- 4 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp mirin or rice wine
- 6 cloves garlic
- 1 tbsp fresh ginger
- 1/2 tsp black pepper
- Step 2
Pat the chicken dry with paper towels. If any pieces are very large, have the butcher cut them, or cut drumsticks and thighs apart so everything is about the same size.
5 min
- 3 lb bone-in chicken pieces (thighs and drumsticks)
- Step 3
Heat the oil in a large Dutch oven or deep pot over medium-high heat. Add the chicken skin side down in a single layer and sear, without moving it, until browned, about 4 minutes per side. Work in two batches if the pot is crowded.
8 min
- 3 lb bone-in chicken pieces (thighs and drumsticks)
- 1 tbsp neutral oil
- Step 4
Spoon off all but about 1 tablespoon of fat from the pot. Add the sauce and stir to coat the chicken, about 1 minute.
1 min
- Step 5
Add the potatoes, carrots, onion and the water. Stir, then bring to a boil over high heat.
5 min
- 1 lb Yukon Gold or russet potatoes (about 2 medium)
- 2 carrots
- 1 yellow onion
- 2 cups water or low-sodium chicken broth
- Step 6
Cover, lower the heat to a steady simmer and cook for 20 minutes, stirring gently once or twice so nothing sticks.
20 min, hands-off
- Step 7
Uncover, raise the heat to medium-high and cook 10 to 15 minutes more, spooning the sauce over the chicken now and then, until the potatoes are tender, the chicken is cooked through (165°F at the bone) and the sauce has reduced to a glossy, slightly sticky gravy that coats a spoon.
15 min
- Step 8
Turn off the heat. Stir in the sesame oil and scatter the scallions and sesame seeds over the top. Let sit 2 minutes, then serve over hot rice.
2 min
- 1 tsp toasted sesame oil
- 3 scallions
- 1 tsp toasted sesame seeds
- 4 cups cooked short-grain white rice
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026