1. Begin by slicing your onions thinly and mincing the garlic. Chop the kimchi into smaller pieces to ensure that the flavours blend well with the chicken.

2. In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Sear the chicken thighs or legs on both sides until golden brown. This step adds depth to the broth later on. Set the chicken aside.

3. In the same pot, add the sliced onions and cook until they soften and turn a golden brown, about 5 minutes. Add the minced garlic and sauté for another minute, stirring to release its aroma.

4. Add the kimchi to the pot along with a tablespoon of gochujang. Stir everything together, letting the flavours meld and the kimchi release its juices. This mixture should turn a rich, spicy colour.

5. Nestle the chicken back into the pot. Pour in the chicken stock, then add the soy sauce and sugar to balance the flavours. Stir everything together, making sure the chicken is mostly submerged in the broth.

6. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and let it cook for about 45 minutes, or until the chicken is tender and falls off the bone. The broth should reduce slightly, becoming rich and flavourful.

7. Ladle the kimchi-braised chicken into bowls and serve hot, ideally with steamed rice or even noodles. Garnish with chopped green onions or a sprinkle of sesame seeds for an extra touch.

Tips:

• Add an extra spoonful of gochujang, or throw in a few slices of fresh chilli pepper to make it more spicy!
• Toss in some sliced mushrooms or zucchini for added texture.
• If you can wait, this dish tastes even better after resting, allowing the flavours to deepen.

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FAQs

1. Can I use chicken breasts instead of thighs?
While chicken thighs are ideal for this recipe because they’re juicier and more flavourful, you can definitely use chicken breasts. Just be aware that chicken breasts may cook a little faster, so be sure to check them around 30-35 minutes of simmering to avoid overcooking.

2. Can I make this dish spicier?
Absolutely! If you love heat, feel free to add extra gochujang or some fresh sliced chilies during cooking. You can also add a dash of chilli flakes or a spoonful of Korean chilli paste (gochugaru) for extra spice.

3. Can I use a different type of kimchi?
Yes! While traditional napa cabbage kimchi is typically used, you can substitute with any type of kimchi you prefer, such as radish kimchi (kkakdugi). Just keep in mind that different kimchi types might slightly alter the flavour of the broth.

4. How do I store leftovers?
Store any leftover kimchi-braised chicken in an airtight container in the fridge for up to 3 days. The flavours will continue to develop, so it might even taste better the next day! Reheat gently on the stove or in the microwave before serving.

5. Can I freeze this dish?
Yes, you can freeze the kimchi-braised chicken for up to 3 months. Let it cool completely before transferring it into a freezer-safe container. When you're ready to eat, defrost it overnight in the fridge and reheat it on the stove.

6. Can I make this dish vegetarian?
For a vegetarian version, you can substitute the chicken with firm tofu or tempeh. Adjust the cooking time as needed, as tofu or tempeh will cook faster than chicken. Use vegetable broth instead of chicken stock for a fully plant-based option.

7. Can I add more vegetables to the dish?
Yes! Mushrooms, zucchini, carrots, or even spinach would all make great additions. Simply chop them up and add them to the pot along with the chicken for a hearty, veggie-packed meal.

8. What should I serve with kimchi-braised chicken?
This dish is perfect with steamed rice, noodles, or even mashed potatoes to soak up all the delicious broth. You can also serve it with some sautéed greens or a side salad for a balanced meal.

9. How can I adjust the sweetness in the broth?
If you prefer a sweeter broth, you can increase the sugar by half a teaspoon. If you want less sweetness, feel free to reduce the sugar or omit it entirely.

10. How long should I simmer the chicken?
For the best results, simmer the chicken for about 45 minutes, or until the chicken is tender and easily pulls away from the bone. Make sure the chicken is fully cooked and that the flavours have had time to meld together.

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