Chef Yoon Yu-sun’s Secret! Rich and Spicy Kimchi Braised Chicken Stew
Learn how to make Chef Yoon Yu-sun’s Kimchi Braised Chicken Stew from ‘Mr. House Husband’ at home!
I was so inspired by Chef Yoon Yu-sun’s dishes on the last broadcast of ‘Mr. House Husband’ that I wanted to recreate them immediately. Among them, the Kimchi Braised Chicken Stew with its deep flavors caught my eye. I followed the recipe and am now sharing it with you. Experience the ultimate chicken stew, where the tanginess of aged kimchi meets the tenderness of chicken, making it an irresistible dish for any meal!
Main Ingredients- 1 pack Braising Chicken (approx. 1kg)
- 1/2 head Aged Kimchi (well-fermented)
- 2 Potatoes
- 1 Carrot
- 1 Onion
- 1 Leek
- 2 Cheongyang Peppers (Korean chili peppers)
Special Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 8 Tbsp Gochugaru (Korean chili flakes)
- 6 Tbsp Jin Ganjang (Korean soy sauce)
- 2 Tbsp Minced Garlic
- 8 Tbsp Mulyeot (corn syrup or other liquid sweetener)
- 8 Tbsp Mirin (or cooking wine)
- 2 Tbsp Sesame Oil
- 2 Tbsp Sugar
- 2 Tbsp Gochujang (Korean chili paste)
- 8 Tbsp Gochugaru (Korean chili flakes)
- 6 Tbsp Jin Ganjang (Korean soy sauce)
- 2 Tbsp Minced Garlic
- 8 Tbsp Mulyeot (corn syrup or other liquid sweetener)
- 8 Tbsp Mirin (or cooking wine)
- 2 Tbsp Sesame Oil
- 2 Tbsp Sugar
Cooking Instructions
Step 1
First, rinse the braising chicken thoroughly under running water. Sprinkle 1 Tbsp of coarse salt evenly over the chicken and let it sit for 10 minutes. This helps to remove any gaminess and lightly season the chicken.
Step 2
While the chicken is resting, prepare the vegetables. Peel the potatoes, carrot, and onion, then cut them into bite-sized cubes (about 2-3 cm). Cut the leek into 5-10 cm lengths.
Step 3
Rinse the chicken again under running water to remove the salt. Pat the chicken completely dry with paper towels. This step is crucial for achieving a nicely browned and less splattery sear.
Step 4
Heat a large frying pan over medium-high heat. Place the chicken pieces skin-side down and sear until golden brown. Flip and sear the other sides briefly. Searing the chicken helps to lock in the juices, ensuring a more tender and succulent result.
Step 5
Now, it’s time to braise. In a stew pot or a deep pot, lay down a bed of sliced onions at the bottom. Place the seared chicken on top of the onions. Arrange the prepared potatoes, carrots, remaining onions, and leeks around the chicken. Cover with a lid and cook over medium heat for about 10 minutes, allowing the vegetables to soften and the chicken to cook partially.
Step 6
After 10 minutes, lift the lid and gently stir the ingredients in the pot. This mixing ensures that the vegetables and chicken cook evenly.
Step 7
Next, prepare the special sauce. In a bowl, combine 2 Tbsp Gochujang, 8 Tbsp Gochugaru, 6 Tbsp Jin Ganjang, 2 Tbsp minced garlic, 8 Tbsp Mulyeot, 8 Tbsp Mirin, 2 Tbsp sesame oil, and 2 Tbsp sugar. Mix well to create a flavorful sauce. Pour the entire sauce into the pot and toss everything to coat the chicken and vegetables evenly.
Step 8
Place the aged kimchi (whole or cut into pieces) on top of the chicken. Cover the pot again and simmer gently for about 40 minutes. (The ‘Mr. House Husband’ recipe is typically made without added water, but to prevent burning and ensure enough sauce, I added 1 liter of water and simmered until tender. You can adjust the water amount to your preference.) It’s important to cook until the kimchi is soft and the stew has a rich, slightly thickened consistency.
Step 9
Finally, add the sliced Cheongyang peppers on top and simmer for a little longer to add a delightful spicy kick. Enjoy your delicious and deeply flavorful Kimchi Braised Chicken Stew!
