Korean Rose Jjimdak: Creamy Gochujang Braised Chicken
800kcal
Ingredients
- 400 g boneless chicken thighs
- 1 pinch salt & pepper (for chicken)
- 1/2 onion
- 1 small sweet potato
- 1 stalk green onion
- 1 frankfurter sausage
- 3 tbsp cooking oil
Rose Sauce
- 200 ml heavy cream
- 1 tbsp minced garlic
- 1 tbsp gochujang
- 1 tbsp gochugaru
- 0.5 tbsp sugar
- 1 tsp beef dashida (umami kick)
- 0.5 tbsp oyster
- 0.3 tsp curry powder
Method
- Season the Chicken: Lightly season the chicken thighs with salt and black pepper. Set aside.
- Cut the onion and sweet potato into cubes.Note: The smaller you cut the sweet potato, the quicker it will cook.
- Slice the green onion into 3 cm pieces.
- Cut the sausage into bite-sized pieces.
- Heat some oil in a deep wok pan. Place the chicken skin side down and cook until it’s about halfway done.
- Add the sweet potato, onion, green onion, and garlic.
- Add gochujang, gochugaru, sugar, oyster sauce, curry powder and beef dashida. Keep stir frying.
- Add 50ml water. Cover the pan and simmer over medium-low heat until the sweet potatoes are about 80% cooked. (Add a bit more water if the bottom seems dry or is at risk of burning.)
- Add 200ml heavy cream and the sausage pieces.
- Simmer over medium-low heat until the sauce thickens to your liking. Tip: If it reduces too much, add a splash of milk to loosen it up.
Rose Jjimdak 로제 찜닭
- Korean braised chicken with creamy gochujang sauce
- Eat with rice!!
- Jal meokgetseumnida! 잘 먹겠습니다!
