Korean Braised Chicken Thighs with Root Vegetables

Let me start by saying that these Korean braised chicken thighs are spicy! It made me flush while eating it, but most spicy foods make me flush a little. I didn’t think the kids would enjoy it because of the spiciness, but both did.

My youngest daughter, Maddie, had a bad cold, so maybe she enjoyed it. It was the first meal she could taste or at least taste the spices. You could tone it down by reducing or eliminating the spicy food, but how could you call it “Spicy” braised chicken?

Spicy Ingredients

The two spicy ingredients in this dish are red pepper flakes and gochujang. We are all familiar with red pepper flakes—the stuff you add to recipes to bump up the heat or sprinkle on a pizza—but what about gochujang?

Gochujang

Gochujang is a traditional Korean fermented chili paste known for its complex flavor profile that combines spicy, sweet, and savory notes. Made from chili powder (gochugaru), glutinous rice, fermented soybeans, and salt, gochujang undergoes a fermentation process that enhances its depth and richness.

The fermentation process, which can take several months to years, develops the paste's unique umami taste and thick, sticky texture. The glutinous rice contributes sweetness, while the fermented soybeans add a savory element, balancing the heat from the chili powder. This intricate blend of flavors makes gochujang a versatile condiment in Korean cuisine.

Gochujang is a staple in many Korean dishes and is used as a marinade, sauce, or seasoning. It is a key ingredient in traditional dishes like bibimbap (mixed rice with vegetables), tteokbokki (spicy rice cakes), and various stews and soups. Its robust flavor enhances meats, vegetables, and even fusion dishes, providing a distinctive kick.

Beyond its culinary uses, gochujang is also valued for its nutritional benefits. It contains vitamins and minerals from chili peppers and soybeans, and the fermentation process adds probiotics to aid digestion.

Gochujang is an essential component of Korean cuisine. Its unique and multifaceted flavor elevates a wide range of dishes, making it a beloved condiment both in Korea and internationally.

Kohlrabi

Root Vegetables

Root vegetables are edible plants that grow underground and are known for their rich nutrients and versatility in cooking. Common root vegetables include carrots, potatoes, sweet potatoes, beets, turnips, radishes, parsnips, and rutabagas. These vegetables are typically high in carbohydrates, which provide energy, and they are also good sources of dietary fiber, vitamins, and minerals.

Carrots, for instance, are rich in beta-carotene, which the body converts to vitamin A, essential for vision and immune function. Beets are known for their high folate, manganese, and antioxidants, which support overall health and help reduce inflammation. Potatoes and sweet potatoes are excellent sources of potassium, vitamin C, and various B vitamins.

Root vegetables are incredibly versatile in the kitchen. They can be roasted, boiled, mashed, sautéed, or eaten raw, and they add flavor, texture, and nutritional value to a wide range of dishes. Roasting root vegetables brings out their natural sweetness while boiling and mashing them create comforting and hearty sides. They are often used in soups, stews, salads, and casseroles.

This recipe uses kohlrabi, a root vegetable in the same family as cabbage, broccoli, and Brussels sprouts, in addition to potatoes, carrots, and onions. I don’t remember ever cooking with or eating kohlrabi, but it is a root vegetable.

Kohlrabi's taste is similar to that of broccoli's stem, only sweeter. I learned from my Facebook friends that it can be eaten cooked or raw, and the stems can be sautéed and served.

Braising Technique

If you are not familiar with braising, it is a technique where you slowly cook ingredients with a small amount of liquid in a covered pot in the oven or on the stovetop. It is a great technique for tough cuts of meat but is just as good with fish, poultry, or vegetables. You can learn more about braising in my post, How to Braise Everything.

This Recipe

This recipe was adapted from one we found in the newspaper and comes from Korean chef Hooni Kim, who has two restaurants in New York City. In the article, he recommends " letting the dish rest before serving—overnight, if possible.”

I agree and find that many braises or slow-cooked meals taste better the next day. I also noticed this dish didn’t seem as hot the next day. Even though I say braising is a slow-cooked technique, this dish only takes 35 minutes to prepare and cook.

Yes, it is possible to “slow cook fast” when the ingredients are cut up into small pieces so they cook fast. It’s like a stir fry, but this dish is cooked in chicken stock instead of cooking it in oil.

One other exception: the original recipe does not call for covering the pot when cooking. I’m not sure if this disqualifies it from being a braise, but next time I prepare this dish, I will cover the pot right after I return the chicken to the pot and see if the results are the same or different.

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