Slow Cooker Korean Spicy Braised Chicken and Potatoes

Method4 steps · about 7 hr 20 min

1. 1

   Step 1: Cut the chicken (1 kg) into small to medium pieces and peel and cut the potatoes (6 medium), carrot (1 medium) and onion (1 large) into medium pieces. Mix all the gochujang (3 tbsp), gochugaru (2 tbsp), soy sauce (2 tbsp), rice wine (2 tbsp), raw sugar (1 tbsp), minced garlic (1 tbsp), ¼ tsp black pepper and ½ tsp ginger powder in a bowl. Coat the chicken and vegetables with this complete marinade. Cover and refrigerate for 3 hours, or overnight for a stronger flavor.

   Refrigerate the coated chicken and vegetables · 180 minUses 1 kg chicken thighs, cut into small to medium pieces · 6 medium potatoes (685 g), peeled and cut into medium pieces · 1 medium carrot (180 g), peeled and cut into medium pieces · 1 large onion (230 g), peeled and cut into medium pieces · 3 tbsp gochujang · 2 tbsp gochugaru · 2 tbsp soy sauce · 2 tbsp rice wine

2. 2

   Step 2: Transfer the marinated chicken, vegetables and all their sauce to the slow cooker. Arrange the potato and carrot pieces at the bottom, then the chicken and onion above if possible. Cover and cook on the low setting for 4 hours.

   Slow-cook the marinated batch on low · 240 minUses Marinated chicken, vegetables and all marinade

3. 3

   Step 3: Check that the chicken is fully cooked through and the potatoes and carrot are tender, retaining some firmness if desired. If anything is not cooked through, replace the lid and cook longer on low until ready; bone-in pieces may need longer. Gently mix the cooked batch and spoon its juices over the chicken and vegetables.

   Uses Slow-cooked chicken and vegetables with juices

4. 4

   Step 4: Divide the fully cooked braised chicken and vegetables among six bowls, spoon over their juices and garnish with the thinly sliced green onions (2 stalks) and toasted sesame seeds.

   Uses Fully cooked spicy braised chicken and vegetables · 2 stalks green onion, thinly sliced · Some toasted sesame seeds for garnish