Korean Rose Jjimdak: Creamy Gochujang Braised Chicken

It’s a creamy gochujang Rose Jjimdak recipe that adds gochujang cream sauce to Korean braised chicken. It's one of the most popular and trendy Korean chicken in Korea.

Servings 2 people

Prep Time 5

Cook Time 20

Total Time 25

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Equipment

1 deep wok pan with a lid
1 Knife & cutting board
1 Spatula
1 Spoon

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

Instructions

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.