1. Prepare the ingredients

‍Thinly slice your onions, mince the garlic, and chop the kimchi into smaller pieces for better flavour blending.‍

2. Sear the chicken

‍In a large pot or Dutch oven, heat some oil over medium-high heat. Brown the chicken thighs or legs on both sides until golden. Set the chicken aside.

3. Cook the onions and garlic

‍In the same pot, add the sliced onions and cook for about 5 minutes until softened and golden. Add the minced garlic and sauté for another minute until fragrant.

4. Add the kimchi‍

Stir in the kimchi and a tablespoon of gochujang. Mix everything together and cook until the kimchi releases its juices and the colour turns rich and spicy.

5. Add the chicken and broth

‍Place the chicken back into the pot, then pour in the chicken stock. Add soy sauce and sugar to balance the flavours. Stir to ensure the chicken is mostly covered by the broth.

6. Simmer the dish

‍Bring the pot to a boil, then lower the heat to a simmer. Cover and cook for 45 minutes, or until the chicken is tender and falling off the bone. The broth will reduce, becoming rich and flavourful.

7. Serve  and enjoy

‍Ladle the kimchi-braised chicken into bowls and serve hot, ideally with steamed rice or noodles. Garnish with chopped green onions or sesame seeds for extra flavour.

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.